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1
In bowl, whisk boiling water into cocoa until smooth; let cool to room temperature.
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2
In large bowl, beat butter with sugar until fluffy; beat in egg.
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3
Beat in cocoa mixture; stir in vanilla.
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4
Whisk flour with baking powder; stir into butter mixture in 2 additions.
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5
Stir in chocolate chips and hazelnuts.
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6
Divide dough into quarters; form each into 8 inch long log.
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7
Wrap tightly in waxed or parchment paper; press on work surface to flatten bottom.
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8
Turn and flatten 2 more times to form triangular log.
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9
Refrigerate until chilled, about 2 hours.
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10
(Make ahead: Freeze in airtight container for up to 1 month; do not thaw to continue.)
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11
Unwrap each log and brush with water.
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12
Spread sprinkles on flat surface; press log into sprinkles to coat completely.
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13
Cut into 1/4 inch thick slices.
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14
Place, 2 inches apart, on parchment paper lined or greased rimless baking sheets.
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15
Bake in top and bottom thirds of 375 F. oven until slightly puffed and set, 12 to 14 minutes, rotating and switching pans halfway through.
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16
Let cool on pan on rack for 5 minutes.
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17
Transfer to rack; let cool completely.
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18
(Make ahead: Store in airtight container for up to 1 week or freeze in layers separated by waxed paper for up to 1 month.
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19
TIP: Hazelnuts are also known as filberts.
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20
If you can find only whole hazelnuts, toast them in 350 F. oven for 10 minutes.
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21
Wrap in tea towel and rub vigorously through towel to slough off most of the dark brown skin.
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22
Let cool and then chop.
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23
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