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These rich cookies are cut into small squares and baked.

Recipe by Master Chocolatier Thomas Schnetzler

Ingredients:

13oz (360grams) Lindt Bittersweet Chocolate, chopped
½ cup (114grams) Butter
4 Eggs
1 teaspoon Coffee extract (can substitute instant coffee with bit of water)
1 ¾ cup (350g) Sugar
¾ cup + 2 Tablespoons (100g) Flour
3 tablespoons (20g) Cocoa powder
1 teaspoon Salt
½ teaspoon Vanilla extract
1 cup (120g) Almonds, coarsely chopped
1 cup (120g) Pistachios, coarsely chopped
6oz (170g) Lindt Swiss Classic White Chocolate Bar, chopped in chunks
6oz (170g) Lindt 70% Excellence Bar, chopped in chunks

Method:

- Melt the butter in a saucepan and add the chopped Bittersweet chocolate, stir until melted and remove from heat.
- Combine the eggs, ½ of sugar and extracts and whip until creamy
- Combine remaining dry ingredients with remaining sugar and add to the egg mixture.
- Stir in the melted chocolate/butter mixture.
- Stir in the nuts and the chopped chocolate.
- Press the dough into a large baking pan or deep tray and refrigerate minimum 1 hour. The dough should not be more than ½ inch (13mm) thick or it will not maintain its shape when baked.
- Preheat oven to 350F (180C).
- Cut the dough in strips and then into small squares.
- Place on cookie sheets lined with parchment paper and bake 5-7 minutes.
- Cool on rack and store in airtight container.

Yield:
30-40 cookies