Viennese Hazelnut Butter Thins

Finely grind 1 cup of hazelnuts in a food processor until they reach a flour-like consistency; set aside.

In a medium bowl, whisk together 1¼ cups all-purpose flour, ground hazelnuts, and ¼ teaspoon salt; set aside.

In a large bowl, cream together 1 cup softened butter and 1¼ cups powdered sugar using an electric mixer until light and fluffy, about 2-3 minutes.

Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.

Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined; do not overmix.

Preheat the oven to 350°F (175°C).

Using a piping bag fitted with a small star or round tip, pipe the dough onto ungreased baking sheets in small, uniform rounds, spacing them about 1 inch apart.

Bake for 10-12 minutes until the edges are light golden brown; the centers should remain pale.

Allow cookies to cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Melt 1 cup semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.

Dip the bottom of each cooled cookie halfway into the melted chocolate, then place on parchment paper with the chocolate side up.

Allow the chocolate coating to set at room temperature or in the refrigerator for 15-20 minutes before serving.