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1.
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Finely chop hazelnuts in a food processor; remove to a bowl.
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Finely chop chocolate chips and 1 teaspoon flour in food processor; add to the nuts.
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Set aside.
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2.
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Sift the 1 1/3 cups of flour, baking powder and salt.
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Set aside.
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3.
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Cream butter and brown sugar in a bowl with an electric mixer until fluffy.
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Add the egg and vanilla; beat until well combined.
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4.
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Add the flour mixture to the butter in thirds, beating well after each addition.
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Add the hazelnut-chocolate chip mixture, using a wooden spoon and mixing until the dough is well combined.
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5.
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Form the dough into three flat disks, dusting with a little flour, if necessary, to prevent sticking; wrap in plastic and chill in the refrigerator for 12 to 24 hours.
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6.
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Remove one disk from the refrigerator and roll on a lightly floured work surface into an 11-inch circle, 1/4-inch thick.
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Cut out stars using a star-shaped cookie cutter.
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(You may use different sizes of stars for variety.)
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Save the scraps and reform into a disk.
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Chill the scraps slightly before rolling out and cutting.
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Repeat with other disks.
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7.
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Preheat oven to 400F.
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Place the stars on parchment-lined baking sheets.
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Bake one sheet at a time until the cookies are brown around the edges, about 7 to 8 minutes.
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Cool cookies on a rack.
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8.
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Prepare apricot filling: Place all ingredients in a small saucepan over medium-low heat.
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Cook, uncovered, stirring frequently, until all of the liquid is absorbed, about 10 minutes.
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Puree this mixture in the food processor until smooth.
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Allow the filling to cool completely before filling the cookies.
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(Filling may be prepared a day in advance and refrigerated.)
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9.
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Fill the cookies just before serving, if possible, so they stay crisp: Spread a thin layer of the filling on the bottom side of one star and sandwich with another, bottom-side facing the filling.
