1. 
   
   • Break the chocolate into pieces and melt in a bain-marie.
   • Add the butter in pieces and mix into the chocolate.
   • Add the sugar and mix again.
   • Sift the flour, cocoa and bicarb into a large bowl.  Add to the chocolate mixture, ending with the eggwhite.
   • On a sheet of baking parchment form 2 tubes about 30cm in length.  Wrap in the paper and put in the fridge for an hour.
   • Pre-heat oven to 170°.
   • Take the biscuit dough out of the fridge and cut into slices 1 – 1.5cm thick.  Lay slices on the sheet of baking parchment on the baking-tray and cook 12mins on the 2nd shelf.
   • Leave to cool on the tray.
   
   

These biscuits can be stored for a week in ana airtight tin.

1. 
   
   • Sieve the flour and cocoa powder together. 
     
   • In a bowl, work the sugar and butter with a wooden spoon to a thick cream.  Add the salt, coffee and egg.  Mix well, then add the flour/cocoa mixture.  Knead for a couple of minutes and form a ball.  
     Place the pastry dough between two sheets of baking parchment, flatten a little with your hand, then roll out using a rolling pin to a thickness of 3 mm.  Roll in both directions so that the dough is of an even thickness.  Slide everything onto a baking sheet and refrigerate for 1 to 2 hours.  The pastry should be left refrigerated long enough to harden so that the biscuits don’t stick.  
     
   • Preparation of the ganache:
     Grate the white chocolate into a bowl, add the crème fraîche, and melt over a bain-marie.  When the chocolate has melted, mix with a wooden spoon, then allow to cool to room temperature.  
   • Preheat the oven to 165°.
     
   • Remove the pastry from the fridge and carefully life off the upper sheet of baking parchment. Using a biscuit cutter diameter 6 cm , cut out the biscuits and place on to another baking tray covered with baking parchment.  Cut out a 3 cm hole from half of the biscuits with the end of a metal lid. 
     
   • Bake for 15 minutes.  Remove from the oven and allow to cool.
   • Once cooled, spread the whole biscuits with a teaspoon of white chocolate ganache, then place the biscuits with the hole on top.  
     
   • Allow to cool for at least an hour. 
   
   

These biscuits will keep up to 15 days in a tin.  

1. 
   
   • Beat the sugar and butter together in a bowl till smooth and light.
   • Add the flour and mix in with a fork till you have a breadcrumb-like consistency.
     
   • Beat in the egg to make a stiff mixture and form into a ball with your hands. Flatten with the palm of your hand and reform into a ball  Repeat this process 2 or 3 times.
   • Pre-heat oven to 180°.
   • Take ½ the ball and place on a sheet of baking parchment, flatten slightly and cover with another sheet.  Roll the dough out evenly to 6 or 7mm thick.  Using the paper stops the dough adhering to the rolling-pin.
     
   • Cut out the biscuits using the cutter till you have used up all the dough, placing them on a lined baking-sheet as you go.  Repeat the process with the remaining dough.
   • There is no need to glaze the biscuits.  Simply cook them in the centre of the oven for 15 minutes, taking care that they do not burn.  They will harden as they cool.
   
   

These cookies will keep a fortnight in a sealed tin.

1. 
   
   • Prepare the hazelnuts :  the flavour of these rosettes depends entirely on the quality of the hazelnuts.  First toast the nuts for 10mins at 150°.  As soon as the skin comes away, take them out of the oven and rub between your hands to remove the skins completely.  Sort to eliminate any which are bad (they have a rancid taste).
   • Process the nuts in a blender with 60gr icing-sugar and then sieve.
   • Whip egg whites, starting at a slow speed, incorporating little by little 40gr of icing-sugar. Beat for about 10 mins.  The whites should form stiff peaks.
   • Fold in the nut mixture with a spatula.  
     
   • Fill a piping-bag fitted with a 1cm fluted nozzle and pipe rosettes onto the baking-tray lined with baking parchment.  Keep the bag vertical to avoid making a peak on the top of the rosette.
   • Cook 10mins at150°, then at 110° for a further 15 mins.
   • Leave to cool on the tray.
   
   

These biscuits can be stored in an airtight  tin for 2 weeks.