Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a food processor, combine flour, baking soda, hazelnut extract, egg, butter, sugar and salt. Pulse until the mixture starts to form into small lumps.
Cover the dough with plastic wrap and refrigerate for 15 minutes.
Using a cookie scoop, form small balls with the dough and place in the baking sheet about two inches apart form each other. Press down slightly to flatten a little bit.
Bake for about 18-20 minutes or until golden brown. Remove from the oven and cool on a rack for about 30 minutes.
For the Chocolate Sauce
Place chocolate in a microwave save bowl. Melt the chocolate in the microwave 30 seconds at a time to avoid burning it. Once melted, add the vegetable shortening and combine well.
Dip cookies half way into the chocolate, sprinkle with chopped hazelnut and lay them back on the cookie sheet.
Refrigerate until the chocolate hardens.