In bowl, mix almond flour with 7 oz of confectioners’ sugar.

In separate bowl, whisk egg whites with remaining confectioners’ sugar until stiff; fold gently into flour mixture.

Using a pencil, draw forty 1 1/4-inch circles on parchment paper–lined baking sheet (or use round cookie cutter as guide).

Preheat oven to 300°F.

Transfer batter to piping bag; pipe into circles to fill.

Let stand for 30 minutes.

Bake on center rack for about 14 minutes or until tops are crisp.

Remove from oven; let cool.

Spread 2 1/2 tsp of Nutella^® hazelnut spread over bottom of 1/2 macaron; sandwich with another half.

Repeat with remaining cookies and Nutella^® hazelnut spread .

If making ahead of time, refrigerate cookies in airtight container.