Finely chop the dark chocolate in the food processor, stir in the egg yolks and powdered sugar until foamy, stir in the chocolate and hazelnuts. Let rest for about 30 to 60 minutes. The dough will be very firm, but not discouraging.
Shape the dough into small balls about the size of an egg yolk, if the dough is still a little brittle, knead the ball again briefly. Place the balls on a parchment-lined baking sheet.
Dip the hazelnuts in egg white and press one at a time into a ball of dough. The protein acts as a glue and prevents the hazelnuts from falling off later.
Bake at around 180 ° C for around 15 to 20 minutes. Be careful, they will darken quickly from below.
The cookies are very hard at first, but then they get crumbling over time.
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