• 1 cup unbleached all-purpose flour
• 1/2 cup white granulated sugar
• 2 teaspoons Smoked Sweet Paprika 
• 2 large eggs
• 1 cup (8 ounces) Nutella, at room temperature
• 1/4 cup (2 ounces) hazelnuts, roasted, skinned, and chopped (see notes)
• cooking spray
• 1 tablespoon confectioners' sugar, for dusting

Heat the oven to 350 degrees F.

In a medium bowl, using your hands, mix together the flour, sugar, 1-1/2 teaspoons of the smoked paprika, and eggs to form a crumbly dough. Mix in the Nutella and hazelnuts and work to form a smooth dough, no more than 2 minutes.

Spray a cookie sheet with cooking spray and set aside.

Separate the dough into 10 equal parts, using your palms to roll them into round balls. Place the balls on the cookie sheet, 1 inch apart. Bake for 6 to 8 minutes, or until the cookies are flat discs, crisp around the edges. Remove the cookies from the oven; dust with the remaining smoked paprika and confectioners' sugar. Eat them immediately - like Ethan - or after they have cooled down.

Notes:

To roast and skin hazelnuts, toast the nuts on a sheet pan in a 350 degrees F oven for 12 to 15 minutes or until they are beginning to brown and are very fragrant. Place the nuts in a kitchen towel and gather up the edges to form a bundle. Rub the nuts together in the towel to remove most of the dark-brown skin.