Very simple recipe to make them
1/3 cup chocolate hazelnut spread
100g butter, chopped
3/4 cup caster sugar
1 egg, lightly beaten
1 1/4 cups plain flour, sifted
2 tablespoons cocoa powder, sifted
1/4 teaspoon bicarbonate of soda
1/4 cup pure icing sugar
Place spread and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Transfer to a bowl.
Stir caster sugar, egg, flour, cocoa powder and bicarbonate of soda into chocolate mixture. Refrigerate for 20 minutes.
Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper.
Roll level tablespoons of mixture into 24 balls. Sift icing sugar onto a plate. Roll each ball in icing sugar. Place balls, 6cm apart, on prepared trays. Bake for 12 to 15 minutes, swapping trays halfway. Cool on trays. Serve.