Serve with macerated berries and whipped cream
Preheat oven to 400 degrees.
Place the flour, brown sugar, baking powder, baking soda, salt in a food processor. Add in butter cubes and pulse until very small crumbs.
Whisk together the chocolate hazelnut spread and eggs. Stir into the dry ingredients.
Dump out dough onto a floured surface, and knead until smooth, adding up to 1/2 cup additional flour to make a biscuit dough consistency. Roll out to 1 inch thickness. Cut into 2 1/2 inch circles.
Bake on a baking sheet for 15 to 18 minutes, until firm.