In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture.
Place hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2-in.-thick ropes, about 22-in. long. Cut ropes into 2-in. logs. Lightly brush each log with water; roll in hazelnuts to coat. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until light brown. Remove to wire racks to cool.