Split the vanilla bean lengthwise with a knife; scrape out seeds or use vanilla extract if desired.

In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.

Preheat oven to 350°F. Take small amount of dough and roll into crescent shape; place on parchment paper–lined baking sheet.

Repeat with remaining dough to make 16 cookies.

Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.

Meanwhile, scoop Nutella^® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella^® hazelnut spread; let stand for about 20 minutes or until cool.