While these cookies are not as chic as Florentines, biscotti, or pizelle, they are every bit as delicious.  The recipe is from the International Cookie Cookbook by Nancy Baggett.

Ingredients:

1/2 cup whole, unblanched hazelnuts
1/2 cup slivered blanched almonds
1 ounce unsweetened chocolate
3 large egg whites
pinch of salt
1/2 teaspoon instant coffee powder
2 and 3/4 cups powdered sugar
6 tablespoons unsweetened cocoa powder
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Directions:

Toast nuts separately in oven at 325 degrees, stirring occasionally; set aside to cool.  (Almonds should take about 6 minutes, hazelnuts about 17.)  Melt chocolate and set aside to cool until barely warm.  Line baking sheets with baking parchment.  Remove hulls from hazelnuts and chop along with almonds.  Combine egg whites, salt, and coffee powder and let stand 5 minutes.  Beat with electric mixer on medium speed until frothy.  Increase mixer speed to high and beat until well mixed and fluffy.  Continue beating gradually adding sugar, cocoa, and extracts.  Beat until stiff, smooth, and glossy.  Stir in melted chocolate and nuts until incorporated.  Do not overmix.  Drop dough by heaping teaspoonfuls onto baking sheets spacing 1 and 1/2 inches apart.  Bake at 350 degrees 11-13 minutes until almost firm to touch.  (Underbake for chewy cookies; overbake for crispy ones.)  Let stand for 1-2 minutes, then slide parchment from baking sheets and let cookies cool completely before carefully peeling off.