Preheat oven to 160 degrees fan forced, and place rack into middle of oven

Grease and line two large baking trays with baking paper and put aside

Have a small jug with water near the baking trays, and place a 1 tbls measure (20g) into it (you will use this to portion the mixture for the baking tray)

Place sugar, cocoa powder, salt and coffee into TM bowl and mill 10 seconds / speed 9

Scrape around bowl

Add whole hazelnuts and chocolate and mix 5 seconds / reverse / speed 4

Add egg whites and knead 20 seconds … mixture will be sticky

Remove mixture into a separate bowl for easier handling (see tips for removing mix and cleaning bowl)

Using the 1 tbls measure, dip it into the jug of water and then straight into the mixture, use a teaspoon to scrape the mix from the measuring spoon onto the baking tray (when you have portioned all the mixture, I go back over the cookies and use the wet teaspoon to tidy up the edges but this is not essential)

If desired, sprinkle a little sea salt flakes over cookies before baking

Place trays one at a time into oven and bake 10 minutes, turn tray around and continue for another 6 minutes until cookies are very lightly cracked on top, and the exterior is lightly firm and glossy

Remove tray from oven and allow cookies to cool for 30 minutes before moving to a cooling rack to cool completely

Will keep for up to two weeks in a sealed container