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All-purpose flour
Almond flour
Cocoa powder
Cinnamon
Kosher salt
Unsalted butter, at room temperature
Sugar
Egg
Vanilla extract
Hazelnut and cocoa spread (Nutella)
In a bowl, mix together the flour, almond flour, cocoa powder, cinnamon, and salt.
In a second bowl, using a hand mixer, whip the butter and sugar for about 2 minutes or until smooth. Add the egg and vanilla extract. Mix well.
Incorporate the dry ingrdients to the butter mix. Separate the dough into 2 circles. Cover each piece with a plastic wrap and refrigerate 2 hours.
On a floured work surface, roll out the first piece of dough until it is about 3 to 5 mm (1/8 to ¼ inch) thick. Using a fluted or round cookie cutter, cut as much cookies as possible.
Using a smaller cookie cutter, cut out a shape in the middle of each cookie. Then, place the cookies on a baking sheet and refrigerate at least 30 minutes. Repeat with the second piece of dough.
Preheat the oven to 180 °C (350 °F) and line 2 baking sheets with parchment paper.
Bake the cookies 10 to 12 minutes, until the sides are golden. Let cool completely.
Garnish each cookie base with a teaspoon of hazelnut spread and sprinkle cocoa powder on the top parts. Assemble the cookies.
