1 cup whole hazelnuts-toasted and roughly chopped  and set aside

2¼ cups all purpose unbleached flour-sifted

1½ Tablespoons baking powder

1 Tablespoon instant espresso

1 teaspoon kosher salt

10 ounces unsalted organic butter at room temperature

1 cup Zero

4 free-range eggs

¼ cup whole organic milk

1 Tablespoon vanilla extract

1 Tablespoon almond extract

Preheat oven to 325 degrees F.

Sift flour and baking powder into a small bowl.  Whisk in espresso and salt.

In a mixer with a paddle, cream the butter and  Zero until all is combined.  Do not over-mix.

In a separate bowl, whisk together eggs, milk and extracts. Add to the butter mixture slowly (and make sure to scrape up the sides of the bowl to avoid butter lumps later). On low speed, slowly add the flour mixture and hazelnuts. Mix on low speed for approximately 5 minutes or until all is smooth.

Transfer dough to a lightly-floured work surface and roll the dough into a smooth log 3 inches in diameter.

Transfer to baking paper-lined cookie sheet or pan sprayed cookie sheet.

Brush outside with 1 egg white.

Bake at 350f for approximately 20 minutes or until a knife that is inserted comes out clean

Let cool completely.

Using a bread knife, slice ½ inch slices and place back onto cookie sheet

Bake at 325f for approximately 8-10 minutes or until the cookies are dry to the touch.

Let cool completely and store in an airtight container.

Yields: 18 cookies

Preparation time: 1 hour and 15 minutes