1 cup hazelnuts
2¼ cups self-rising flour
1 cup butter or margarine, softened
½ cup sugar
½ teaspoon vanilla extract

Preheat oven to 375°F.

Place hazelnuts in a 9x9-inch baking pan.  Bake 10 to 15 minutes or until toasted.  Wrap hot hazelnuts in a clean cloth towel.  Roll back and forth to remove skins.  Cool.

Reduce oven temperature to 300°F.  Lightly spray 3 8-inch cake pans with non-stick vegetable spray.

In food processor, process hazelnuts with ¼ cup flour until finely chopped.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add vanilla, hazelnuts, and remaining flour; mix until just blended.  Divide dough into 3 pieces.  Pat into prepared cake pans.   With a sharp knife, score the dough into 12 pie-shaped wedges.  With tines of fork; prick the dough.

Bake 20 to 30 minutes or until lightly browned.  Cool in pans on a wire rack.  Remove from pans; separate wedges.

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