Hazelnut Shortbread Sticks

I brought these little treats to Potluck last night, and they were gone in no time. Super easy to make, requiring few ingredients that most bakers don't already keep in the pantry (I even had the hazelnuts on hand), and definitely a crowd pleaser, I highly recommend them. The only tricky part is husking the hazelnuts--I can never get all of the nuts completely husked, and they don't seem to be available pre-husked. But given the wonderful smell that comes from toasting your own hazelnuts, I'm not sure I'd want to buy the pre-husked ones, anyway.

The recipe is from the December 2004 issue of Bon Appétit, and can be found on Epicurious here (including a picture). I recommend doubling the recipe, as the yield of a single batch is quite small.