Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups Nutella spread

4 tablespoons unsalted butter, softened

1 1/3 cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

2 large eggs

1/3 cup milk

1 1/2 cups hazelnuts, toasted and chopped fine

1 cup confectioners’ sugar

Preparation

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in ½ cup hazelnuts and refrigerate dough until firm, about 1 hour.

  2. Place remaining hazelnuts in bowl. Add confectioners’ sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets. Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough.