Italian Chocolate and Hazelnut Cookies

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Mix together the soft butter, powdered sugar, and vanilla.
Add the ground hazelnuts, egg, salt, and flour, mix until you obtain a soft dough.
Wrap and refrigerate for 3 hours.
Divide the dough into 64 equal pieces (4-6 grams) and shape into small balls.
Arrange the small balls on a tray, covered with parchment paper, spaced apart.
Bake in the preheated oven at 170°C for 12 minutes.
Turn over half of the cooled cookies.
Add a drop of chocolate hazelnut spread (Nutella) to each, then cover with the other half and let them stick together.
To speed up the process, you can put the cookies in the refrigerator for 30 minutes.
Enjoy!