Prep time 60 minutes
Yield: Serves or Makes makes 12 cookies
Add the hazelnuts tp a food processor and blend until coarsely ground. Add the remaining ingredients (except the hazelnut chocolate spread) and mix until the ingredients begin to form a mass.
Spread ingredients out onto baking paper and press down evenly with your hand to make a rectangle that is about 1/4 inch thick. Use a small cookie cutter to punch out 24 cookies. Freeze cookies for about an hour.
Spoon a teaspoon of hazelnut chocolate spread into the middle of half of the cookies and place the other half of the cookies on top, pushing down so the center is evenly distributed. freeze for around 30 mins and store in the fridge in an air tight container.