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Preheat the oven to 350 degrees. Line two baking sheets with parchment.
Break the almond paste into pieces in a food processor, and pulse them to fine crumbles.
Add the sugar, cocoa, and salt. Pulse until the mixture is sandy.
With the processor running, add the egg whites one at a time, and process to make a smooth, sticky dough.
Add the vanilla, and pulse to incorporate.
Spread the hazelnuts on a small plate.
Using a small ice-cream scoop, scoop out 1 heaping tablespoon of dough.
With wet hands, roll it into a ball, and press the top into the nuts.
Repeat with the remaining dough, placing the balls an inch or so apart on the baking sheets.
Bake until they’re puffed and just set, 16 to 18 minutes for chewy cookies, or 19 to 22 minutes for crisp ones.
Remove them to a cooling rack, and cool completely.