Ingredients

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Directions

Preheat oven to 350
degrees F.

Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10
to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.
Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk
together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually
beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until
distributed evenly throughout.

Form into long cookies and place on greased cookie sheets. Bake until firm, about 15
minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled
cookies into melted chocolate. Place back on cookie sheet to harden.