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In a large bowl whisk together the Nutella and egg until combined. Add in the sifted flour, and knead until combined into a smooth soft dough.
Divide the dough into small pieces (about 18 g/ 0.5 oz) then roll each piece between the palms of your hands to form small even balls. Arrange the cookie balls over a baking sheet lined with parchment paper.
Make a hole in the center of each ball, using the back of a measuring spoon, a whisk or your thumb. Refrigerate the prepared cookies for 30 minutes.
Preheat oven to 350°F / 170℃.
Place the cookies in the oven and bake for 12 minutes. Remove them from the oven and allow them to cool completely.
To decorate the Nutella thumbprint cookies, transfer the Nutella in a piping bag or use a spoon to fill each cookie center with Nutella. Top with chopped hazelnuts and serve.