Sift the flour, baking powder and cocoa. Add the 5 g of coffee powder to the other powders.

Whisk the sugar and soft butter in a planetary blender at 18°C until the mixture is whitened.

Then stir in the whole eggs, then the sieved powder.

Add the chocolate chips and the chopped hazelnuts, while continuing to mix.

Spread the mixture between two sheets of paper at a height of 6 mm and leave to crystallize for 1 hour,  then press with 5 cm pastry moulds.

Bake in the oven at 160°C for 15 minutes.

Melt the chocolate and temper at 30°C, frost half of the cooled biscuits and distribute the chopped hazelnuts on top.