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Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and toast for 10–12 minutes, until the skins are cracked and the nuts are fragrant and golden beneath the skin. Transfer to a clean kitchen towel, fold the towel over the nuts, and rub vigorously to remove most of the skins. Let cool completely, then roughly chop.
Line the same baking sheet with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
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