Baked Chocolate Hazelnut Doughnut Holes

Preheat the oven to 350ºF.

Whisk together the egg and sugar until it lightens in color slightly. Whisk in the vanilla, melted butter and buttermilk.

In a separate bowl, mix together the hazelnut flour, all purpose flour, cocoa powder, baking powder, baking soda and salt. Slowly mix the dry ingredients into the wet.

Spray a 24-count mini muffin tin with nonstick cooking spray and fill each cavity about 2/3 full. Bake for 15 minutes. Allow to cool slightly.

Make the glaze by whisking together the powdered sugar, milk, chocolate hazelnut spread and salt until smooth. Drizzle over the doughnuts and serve warm or at room temperature.

Makes 2 dozen doughnut holes.