Step 1: Preheat oven to 325F.
Step 2: Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Step 3: Beat in powdered sugar and cocoa powder until combined, scraping side of bowl occasionally.
Step 4: Beat in coffee liqueur and vanilla.
Step 5: Beat in as much flour as you can with the mixer. Stir in any remaining flour, 1/2 cup of the round hazelnuts, and ground coffee beans with a wooden spoon.
Step 6: Shape dough into 1-inch balls.
Step 7: Roll dough balls in remaining ground hazelnuts.
Step 8: Place balls 2 inches apart on ungreased cookie sheets.
Step 9: Bake in preheated oven about 15 minutes or until bottoms are lightly brown.
Step 10: Lightly press a chocolate covered coffee bean onto the top of each cookie.
Step 11: Cool on cookie sheets on wire racks for 3 minutes.
Step 12: Transfer cookies to wire racks and cool completely.
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