Adapted from A Treasury of New Zealand Baking
3/4C sugar
1 tsp b powder
2 large eggs and 1 yolk
2/3C hazelnuts (blanched, whole)
3oz dark chocolate chunk
optional--citrus zest
another option--forgo nuts and chocolate, add liquor--and don't put that bottle away, keep it close, that's your friend
Preheat--350F
Combine flour, sugar, b powder in large bowl. In separate bowl, beat until just combined eggs and yolk--add to the dry ingredients and mix. Add the hazelnuts and chocolate, using your hands to combine all ingredients thoroughly until mixture forms a ball.
Transfer to clean surface and knead the mixture about 2 minutes. Divide the mixture in 2 and shape each part to a flattened log shape, about 12 inches long. Place on baking tray.
Bake for 20-25 minutes, until lightly golden and firm to touch. Remove from oven. Use a heavy, sharp knife to slice each log on the diagonal into pieces 1/2 inch thick.
Lay biscuits flat on the tray and return to the oven for further 10-14 minutes, until golden.
Cool before serving. Store in airtight container up to 1 month.
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