Ingredients

Serves 4

　　1 1/4 cups all-purpose flour

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon salt

　　1/2 cup ground hazelnuts (about 1/2 cup shelled nuts)

　　12 ounces fine-quality bittersweet chocolate (not unsweetened)

　　1/2 stick (1/4 cup) unsalted butter

　　1/4 cup dark rum

　　2 large eggs

　　about 1/4 cup confectioners' sugar for sprinkling cookies

　　

Step 1

In a bowl whisk together flour, baking powder, salt, and hazelnuts. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Stir in rum and cool. Whisk in eggs and stir in flour mixture. Chill dough, covered, 1 hour, or until firm enough to handle.

　　

Step 2

Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.

　　

Step 3

(After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)

　　

Step 4

Preheat oven to 350° F. and lightly butter 2 baking sheets.

　　

Step 5

Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets. Bake cookies in batches in middle of oven 8 minutes and transfer to racks. Cool cookies completely and sprinkle with confectioners' sugar. Makes about 36 cookies.