1. Put the flour and salt in a mixing bowl.
2. Cut the margarine into small cubes and add them to the flour. Add the Zùsto, the vanilla extract and the egg and start kneading it with your hands.
3. When you have a firm ball of dough, wrap it in cling film. Let the dough set for 30 min in the refrigerator.
4. Preheat the oven to 180 °C and line a baking tray with baking paper.
5. Dust the countertop and rolling pin generously with flour. Roll the dough to just under half a centimeter thick. Cut out the shapes and place on the baking sheet. (Using a sharp knife, I cut the eyes and a mouth out in half of the dough shapes. I left the other half as is. Otherwise, the hazelnut spread will later flow all over).
6. Bake the cookies for about 8 to 10 min in the preheated oven. When the edges turn golden brown, they’re good.
7. Let the cookies cool completely on a wire rack.
8. On the “full cookies” (without eyes or mouth), spread about 5 g of Zùsto hazelnut spread (stay about half a cm away from the edges), then cover with another cookie from which you did cut out eyes and a mouth.

Enjoy!