What a great name for these delicious chocolate morsels with a hint of chilli. The recipe is from Miranda Gore Browne's Biscuit. You can make these without the chilli too and you could use almond flour instead of hazelnut.

Makes 30+
175g 70% dark chocolate (I use Whittaker's)
50g butter or non-dairy spread
1 tsp coffee essence (I didn't have any so used 1 tbsp strong espresso)
100g toasted hazelnuts
175g flour (I used spelt)
1/4 tsp salt
1 tsp chilli powder or flakes, finely chopped
1/4 tsp cinnamon
1/2 tsp baking powder
2 eggs
150g sugar (I used rapadura)
2 tbsp demerara sugar (or any granulated sugar)
2 tbsp icing sugar

Melt the chocolate, butter and coffee essence in a double boiler. Take off the heat then set aside to cool.
Grind the hazelnuts in a coffee grinder or food processor then mix with the flour, salt, chilli, cinnamon and baking powder.
Whisk the eggs and sugar together in a large bowl for about 5 minutes until it becomes thick and pale. Add the cooled chocolate mixture, then use a metal spoon to fold in the flour mixture. Cover with cling film and refrigerate for at least an hour or overnight until it firms up.
Preheat the oven to 160C. Line 2 baking trays with baking paper.
Put the granulated sugar and icing sugar on 2 separate plates. Use a tablespoon or scoop to take a piece of dough about the size of a walnut and roll into a ball. Once you've rolled all the balls roll each one in the granulated sugar then the icing sugar and place on your baking trays.
Bake for 12-15 minutes until the tops of the biscuits have cracked. Cool on the trays.