50g hot chocolate flakes (this can be replaced with cocoa powder)
1 egg yolk, lightly beaten
Toast hazelnuts in preheated oven at 160°C for 6-7 minutes. Remove, leave to cool slightly then remove the skin. Preheat oven to 170°C and grease baking trays.
Combine evaporated milk with instant coffee granules in a small bowl. Stir to dissolve the coffee granules and leave aside.
Beat butter, sugar, essence and egg yolk until creamy. Add coffee and milk mixture.
Fold in sifted flour and add hot chocolate flakes to mix into a soft dough. Roll out dough in batches in between two plastic sheets with a rolling pin. Use cookie cutters to stamp out shapes of your choice. Place cookies on prepared baking trays.
Dip the base of a hazelnut into egg yolk and press lightly onto a cookie. Bake the cookies for 15 minutes. Leave in the tray for 3-4 minutes before removing onto a wire rack to cool completely. Store in airtight containers.