100g butter, at room temperature
3/4 cup (150g) sugar
2 cups (240g) flour
3 teaspoons baking powder
100g hazelnuts, chopped
100g chocolate chips
3 drops almond essence
Beat butter and sugar with a wooden spoon until creamy.
Fold in slightly beaten eggs.
Stir in almond essence.
Sift together flour and baking powder and mix with chopped hazelnuts.
Fold into the butter mixture until well blended.
Fold in chocolate chips.
Pour batter into a well greased and floured 20x25cm rectangular tin and bake in a moderate oven until tested with a skewer.
Cool for some minutes before turning out.