1/2 cup 1 stick unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2/3 cup almond flour
3/4 cup all purpose flour
pinch of salt
Nutella about 1/3 cup
Preheat oven to 350F Line a baking sheet with parchment paper
Cream the soft butter and sugar on medium high in a stand mixer for 3 minutes, scraping down the sides as necessary. This step is important because it will incorporate air into the dough to help the cookies rise. Beat in the extracts.
Add the flours and mix until the dough starts to come together. Be sure to scrape down the sides to get all the butter incorporated.
Turn out onto a lightly floured surface and bring the dough together with your hands, kneading into a soft dough.
Use a small 1 1/4 inch cookie scoop to scoop out small amounts of dough and place them on the cookie sheet. Put the whole pan in the freezer until hard, about 30 minutes.
Bake the the frozen dough balls on parchment lined baking sheets, about 2 inches apart, until they are risen and dry on top and just barely beginning to turn golden around the edges, about 12-14 minutes. Don't wait until they are brown or they will be over baked. The size of your cookies will determine the baking time, so do a test cookie or two to figure that out. Let cool on a rack before filling.
Let cookies cool for a few minutes on the pan before transferring to a rack to cool completely.
To fill the completely cooled cookies, put a dollop of Nutella on the flat side of one cookie, and top with another.
Under baking will result in soft but delicate cookies, baking longer will make them crunchier.