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1
Preheat oven to 350F.
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2
To remove skins from hazelnuts, spread in single layer on baking sheet.
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3
Bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly.
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4
Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.
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5
Place hazelnuts in food processor.
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6
Process using on/off pulsing action until hazelnuts are ground but not pasty.
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7
Combine flour and salt in small bowl.
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8
Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy.
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9
Beat in egg and vanilla Gradually add flour mixture Beat in ground hazelnuts at low speed until well blended.
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10
Place dough on sheet of waxed paper.
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11
Using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2 1/2 inches wide.
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12
Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.
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13
Preheat oven to 350F Cut dough into 1/4-inch-thick slices; place on ungreased cookie sheets.
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14
6.
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15
Bake 10 to 12 minutes or until edges are very lightly browned.
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16
Let cookies stand on cookie sheets 1 minute.
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17
Remove cookies to wire racks-cool completely.
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18
Place chocolate chips in 2-cup glass measure.
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19
Microwave at HIGH 1 to 1 1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute.
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20
Dip cookies into chocolate coating about 1/2 of each cookie.
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21
Let excess drip back into cup.
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22
Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
