1 3/4  cups          all-purpose flour
     2/3  cup           alkalized cocoa powder
   2      teaspoons     baking powder
   1      pinch         salt
   1 1/4  cups          sugar
   1 1/3  cups          chopped -- skinned hazelnut
                        -- or walnuts
   4      large         eggs
   1      teaspoon      vanilla extract
Preheat oven to 325 degrees and set rack in the middle level of the oven.
Cover
 2 large cookie sheets or jelly roll pans with parchment or foil.
Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl.
Stir 
in the sugar and nuts.
Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
On a lightly floured surface, press dough together. Divide dough in half
and ro
ll into a log the length of the pan (14 to 18 inches) Place each log on the
pan
  and flatten slightly. Bake for about 30 minutes, until well risen and
 firm. Co
ol the logs on th
e pans.
After the logs have cooled, detach from paper and slice them about 1/2-inch
thi
ck with a sharp serrated knife. Place back on paper lined pans, cut side
down, 
and bake again for about 20 minutes, or until dry and crisp. Cool on pans
and s
tore in a tin or 
plastic container with a tight fitting lid.