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(Recipe adapted from America's Test Kitchen, Holiday Cookies 2010)
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1.Combine flour, baking powder, and salt in bowl. Set aside.
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2. In a medium size bowl using a hand mixer, mix softened butter, Nutella, and sugar until light and fluffy. Add eggs, vanilla, espresso and mix until well incorporated. Reduce speed to low and alternate additions of flour mixture and milk. Mix until just combined, do not over beat the dough. The dough will be thick. Fold in 1/2 cup of chopped hazelnuts. Cover and refrigerate dough for about 2 hours, up to 24 hours.
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3. Preheat oven to 375u00b0F. Adjust oven rack to middle positions. Line baking sheets with parchment paper. Place remaining chopped nuts and confectioners' sugar in two separate bowls. Working with chilled dough, roll into 1-1/2 inch balls (size of golf balls), roll in hazelnuts, then in confectioner's sugar.
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4. Place balls 2 inches apart on prepared baking sheets. Bake until just set, 8-10 minutes. Do not over bake. Cool 5 minutes, then transfer to wire racks to cool completely.
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Make ahead tips: When baking these in large quantities, measure out dry and wet ingredients separately, label and store in the refrigerator or dry storage until ready to bake; this will save you time and conversion errors.
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Bag 1: flour, baking powder, salt combined
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Bag 2 : butter and Nutella
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Bag 3 : granulated sugar
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Bag 4: prepared hazelnuts
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etc.
