Line baking sheets with parchment paper.

Using a teaspoon, scoop hazelnut-chocolate spread (5 grams each), and place on a prepared pan. Freeze until frozen solid, 1 to 2 hours, or overnight.

Preheat oven to 350°F (180°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste until well combined. Reduce mixer speed to low, and add flours and salt, beating until a dough forms.

Using a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams each), and place on a clean surface. Divide each scoop into 2 roughly equal pieces, and flatten with the palm of your hand. Place 1 portion of frozen hazelnut-chocolate spread in center of 1 flattened dough piece; top with remaining piece. Pinch ends together to seal, and roll into a 1½-inch ball. Repeat with remaining dough and remaining frozen hazelnut-chocolate spread. Place 2 inches apart on remaining prepared pans. (If hazelnut-chocolate spread becomes too soft to work with, freeze again until solid, 30 minutes to 1 hour.)

Bake, one pan at a time, until edges are lightly browned, 10 to 15 minutes. Let cool on pans for 5 minutes.

In a small bowl, place confectioners’ sugar. Roll each warm cookie in confectioners’ sugar until well coated. Transfer to a wire rack, and let cool completely.

Roll cooled cookies in confectioners’ sugar again. Store in an airtight container for up to 3 days.