Start by toasting and removing the skin from the hazelnuts. Line a baking sheet with parchment paper, toast for 10 minutes in 350 degree oven. Rub nuts vigorously between a kitchen cloth and that should remove the skin. Pulsate in a food processor and set aside.

In a saucepan over medium heat melt 1/2 of the stick of butter. When it is melted turn heat to low and let cook, without stirring for 5 minutes until it turns a light golden brown.

In the bowl of a stand mixer or with a hand mixer beat together remaining butter, brown sugar and salt. Next beat in the browned butter and vanilla extract. Then with a spoon mix in the flour and the hazelnuts. Mix with your hands if necessary.

Separate dough into 4 circles and form in to disks and place on parchment paper lined cookie sheet. Prick each circle with a fork a bunch of times, then with a knife cut each circle into eight but do not separate-just form the lines.

Preheat oven to 350.

Bake for 15 minutes and when removed from the oven cut over the lines again with a knife this time cutting through. Let cool for 10 minutes. Meanwhile in a microwave safe bowl melt the chocolate chips and shortenings and microwave at 30 second intervals stirring in between (mine took 2 minutes). Once melted dip each wedge into the chocolate and let excess chocolate drip off and sprinkle with fleur de sel, then let cool on a sheet of wax or parchment paper. Alternatively you can drizzle the chocolate over the shortbread instead of dipping each piece