Toast the hazelnuts in a 350 degree F. oven for about 10 minutes. Reduce the heat to 325 degrees. While warm, rub between a kitchen towel to remove the skins. Coarsely chop the nuts and set aside. 

Microwave the chocolate in a glass bowl on medium for 2 to 3 minutes or until melted. 

Mix together the flour, baking powder, and salt. Set aside. 

In a large bowl, with an electric mixer, beat together the butter and sugar. Add the eggs one at a time. Add the vanilla, and then the melted and cooled chocolate. Add the dry ingredients and continue mixing until well blended. Fold in the nuts. 

On a lightly floured surface, divide the dough in half, and form two loaves about 14 inches long and 2 inches wide and place on a lightly greased baking sheet. Bake for about 30 minutes in a preheated 325 degree F. oven or until they are set. 

Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices. Place these slices back on the baking sheet, and cook an additional 10-15 minutes turning over once half way, or until the cookies cooked through and crisp. 

Cool, and store in an airtight container.

NOTE: If the dough seems too sticky to form into logs, refrigerate for one hour first.

by Deborah Mele from italianfoodforever.com