Instructions

Preheat oven to 320°F

Line a cookie sheet with parchment paper.

The hazelnuts should be halved. If your hazelnuts are whole, just stick the point of a knife into the nut at the fat, dimpled, end and the nut should break in half pretty easily. Don't worry if they aren't perfect.

Place the flour, cocoa powder, sugar, and salt in a bowl and mix to combine.

Crack the eggs into a small bowl, and beat with a fork.

Add the eggs to the flour mixture and mix. The mixture will be very dry and stiff, don't worry. Use your hands to finish mixing, adding the nuts at the end.

Using your hands, form irregular, raggedy,  mounds, of about a tablespoon of dough each, and drop on cookie sheet, about 1 inch apart.

Bake for 20 minutes.

Take out of oven and cool. The cookies will be very hard on the outside, and a bit moist and chewy on the inside.If making ahead, store in an airtight container. They will last for up to a week.