3 cups cake flour or all-purpose flour
3/4 cup confectioners sugar
1/2 cup hazelnuts, toasted and ground
1/4 teaspoon salt
1 1/4 cups (2-1/2 sticks) unsalted butter, cut into small pieces
1 square each white and semisweet chocolate, melted (optional)
Heat oven to 325 degrees F.
Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Knead until mixture holds together. Divide dough in half.
Roll out one-half of the dough to about 1/4 inch thick on a lightly floured surface. Using a 2-inch cookie cutter, cut out circles and place on ungreased baking sheet about 1 inch apart. Repeat, using all dough. Prick with fork.
Bake at 325 degrees F for about 20 minutes, or until cookies just start to get golden. Cool completely on wire rack.
Pour each melted chocolate into a small plastic resealable bag. Cut a small hole in the corner of each bag and drizzle cooled shortbread with melted chocolates.