Hazelnut Flatbread

Photo: flickr user LizaWasHere

Ingredients

1 cup all-purpose flour plus 2 TBSP

1 1/2 cups unsweetened cocoa powder

1/2 cup granulated sugar

3/4 cup toasted hazelnuts finely chopped

2 cups coffee cooled to room temperature

1/4 cup Frangelico

Preparation

Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper.

Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and Frangelico until smooth.

With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 minutes, or until crisp. Set on a rack to cool. Repeat with the remaining batter. To serve, break the sheets into pieces.