Cream butter and sugar with an electric mixer on medium speed until well blended.
Add egg.
Gradually stir in the flour and hazelnuts on low speed; mix until well blended.
Divide dough in half and form 2 logs.
Chill the logs, wrapped in foil, for at least 1 hour.
Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
Bake at 175°C (350° F) until the edges of the cookies are golden brown, about 10-15 minutes.
Let cool completely.
Place Nutella between the two bottom sides of the cooled cookies.
Press gently till filling has spread to edge of cookies.
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