Instructions: Heat the oven to 325 degrees. Beat the butter and sugar until they are light and fluffy, then add the eggs 1 at a time and egg yolk, beating well with each addition. Next beat in the vanilla and sour cream.

Combine 1 cup of the flour with the salt and baking soda and add it to the batter. Add the remaining flour 1 cup at a time until the dough is stiff, and then add the hazelnuts and chocolate. You may have to incorporate the last of the flour, nuts and chocolate by hand.

Divide the dough into 4 pieces and roll each piece into a log about 1 1/2 inches across. Set the logs on baking sheets and bake until they are golden brown, about 40 minutes.

Remove and slice each log diagonally about 1/2-inch thick. Place the pieces cut-side down on the pans and bake them until browned, an additional 30 to 40 minutes.

This recipe yields 40 rusks.

Comments: Hazelnuts have papery peels that need to be removed before the nuts can be used in a dish. Getting rid of the peels is simple: Toast the hazelnuts on a jellyroll pan in a 350 degree oven until they are fragrant, about 10 to 15 minutes. Spread a handful at a time on a dry kitchen towel and rub them briskly. The peels will come right off.

NOTES :

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