Gather and measure all your ingredients before starting. Crush the shortbread biscuits using a food processor or by placing them in a zip-top bag and crushing with a rolling pin until you reach the desired texture. Melt the Nutella and milk chocolate in the microwave, stirring every 15 seconds until smooth.

In a large bowl, combine the ground hazelnuts, almonds, and crushed biscuits. Add the melted Nutella and milk chocolate, and mix thoroughly until the ingredients come together into a smooth, firm mixture.

Place the mixture in the refrigerator for 10–15 minutes to firm up, making it easier to shape into balls.

Remove the chilled mixture from the fridge and roll it into bite-sized balls, approximately 0.5 oz (15–17 g) each. Insert a toothpick into the center of each ball for easier handling during coating. Arrange the balls on a tray and freeze for 15 minutes to set.

While the balls are chilling, melt the chocolate for coating in the microwave, stirring every 15 seconds until smooth. Stir in the chopped hazelnuts to add a crunchy texture to the coating.

Dip each ball into the melted chocolate coating using the toothpick, ensuring it is fully covered. Place the coated balls upright in a block of Styrofoam or a similar surface to allow the chocolate to set evenly. If the chocolate thickens during the process, briefly reheat it in the microwave for 15–20 seconds.

Let the coated balls set in a cool place or in the refrigerator until the chocolate is completely hardened. Remove the toothpicks gently before serving.