Chocolate Gianduja Cookies

Preheat oven to 350 degrees.

Place hazelnuts in a single layer on a baking sheet and toast in the oven for 15 Minutes. Remove from oven. Wrap hot hazelnuts in a clean kitchen towel and roll back and forth to remove most of the skin. Let cool completely.

Line 2 cookie sheets with parchment paper.

In a food processor fitted with the metal blade, process hazelnuts, sugar, cocoa, chocolate and salt until nuts are finely ground. Add egg whites and vanilla and process until combined.

Using a cookie scoop, drop scoops 2" apart onto cookie sheet. Bake for 10 Minutes until tops feel firm when pressed lightly. Cool on cookie sheets on cooling rack.