In a bowl mix the 00 flour, the pistachio flour, the powdered sugar, and add the butter and start kneading.

Knead until a sandy mixture, add yolk, vanilla and knead until a short pastry is obtained.

Wrap the pastry dough with plastic wrap and let it rest in the refrigerator for about an hour.

Once rested, spread the dough on a floured work surface, obtaining a thickness of half a centimeter.

Cut many discs of about 2 inches (5 cm ) in diameter with a cutter.

Drill a central hole of about 1inch (2.5 cm) in the center of the discs.

Place the cookies on a greased and floured baking tray and insert it in the preheated ovens set at 180°C (356°F) •

Bake the cookies for about 10 minutes.

Allow to cool and then sprinkle the icing sugar on the perforated discs, and on the other whole ones, spread a layer of Nutella.

Place the perforated discs on top with light pressure.

Place the cookies on a serving plate, sprinkle with the pistachio beans and serve.