Start with dry ingredients first. Pour flour into a large mixing bowl.

Add potato flour and powdered sugar.

Chop butter and add it to the mixed dry ingredients.

Add egg, vanilla extract, orange juice, and orange zest.

Using your hands, mix and knead all the ingredients together.

Knead until well combined.

Wrap the dough in celophane and put it in the refrigerator for an hour. You can also leave the dough in the refrigerator overnight.

Preheat the oven to 350 Degrees Fahreheint or 180 Degrees Celcius.

Remove the cooled dough from the refrigirator. Seperate in half.

Using a roller pin, roll the dough into two large flat circles. Approximately 0.5 cm or 1/5 inch thick.

Using a glass or a cup with a round rim of about 4 cm or 1.6 inch in diameter, start cutting out circles.

Make sure you have an even amount of circles. Take half of the circles and using a straw, cut out a small hole in the middle of each circle. Place them on the cookie sheet. Take the other half of the circles (without a hole in them) and also place them on a cookie sheet. Bake both sets for about 25 minutes.

Remove the baked cookies from the oven and cool them off for about 15-20 minutes.

Take chocolate hazelnut spread, and using a teaspoon, scoop some of the filling onto the full circle. Cover it with the circle that has a hole. Repeat for each cookie.

Place them on a platter and sprinkle some powdered sugar on top. Enjoy!