Instructions: 1. BEAT chocolate-hazelnut spread and shortening in a large mixing bowl with an electric mixer on medium to high speed till combined. Add granulated sugar, baking powder, and salt; beat till 1 combined. Beat in eggs and vanilla till combined. Alternately add flour and milk, beating just till combined. Stir in the 1/2 cup chopped hazelnuts with a wooden spoon. Cover and chill for several hours or till firm.

2. COMBlNE egg white and water. Shape dough into 1-inch balls. Dip in egg white mixture, roll in finely chopped hazelnuts, then roll in powdered sugar. Place the balls 2 inches apart on a lightly greased cookie sheet.

(The cookies will spread and crinkle as they bake.)

3. BAKE in a 375 degree oven for 8 to 10 minutes or till surface is cracked and cookies are set. Cool on wire racks.

NOTES : Look for the creamy chocolate-hazelnut spread in the gourmet food section alongside the peanut butter at your supermarket.

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