Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.