TITLE: Hazelnut Chocolate Fingers
  REFERENCE: Guess


   1 cup shelled hazelnuts           2 1/4 cups flour
   1/2 teaspoon salt                 2 sticks (1 cup) unsalted butter softened
   1/2 cup sugar                     2 teaspoons vanilla extract
   1 1/4 cups milk chocolate chips   1/8 bar paraffin, optional







  1. Heat oven to 350 degrees.  Toast hazelnuts on baking sheet 15
  minutes.  Remove from oven; rub while still warm in clean towel
  to remove most of skins.  Place in food processor; process until
  finely ground.  Mix together hazelnuts, flour and salt in small
  bowl; set aside.

  2. Beat butter, sugar and vanilla in bowl or electric mixer until
  light and fluffy.  Add flour-hazelnut mixture; mix until well
  combined.  Roll tablespoon of dough between palms, forming 2-
  inch-long cylinders.  Place on ungreased baking sheet.  Bake
  until golden brown, about 15 minutes.  Cool on wire rack.

  3. Melt chocolate and paraffin in double boiler, stirring
  constantly, over simmering water.  Remove from heat.  Dip half of
  each cookie into chocolate, letting excess drip off.  Place on
  cookie sheet with wax paper.  Chill until chocolate sets, about
  10 minutes.