Instructions: Preheat oven to 325F degrees.

Stir together flour, powdered sugar, hazelnuts, and salt in medium-size bowl. cut butter into flour mixture with a pastry blender until mixture resemble coarse meal. Knead until mixture holds together. Divide dough in half.

Place each half on ungreased baking sheet. Pat each out into a 9-inch circle; crimp edges. Cut each circle into 12 equal wedges, but do not separate.

Bake in preheated oven for 30 to 35 minutes or until golden brown. Drizzle chocolate over hot shortbread. Cool 10 minutes. Then recut to separate wedges. Cool the shortbread completely.

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