My little sister years ago followed the professional pastry course with my envy. She did not want to do it as a job, preferring writing and film productions, but it is she who today makes cakes for Christmas and for birthdays. Before I was the one who passed on to her family dessert recipes or those I had balanced after months of failed experiments. Today, she is the one who gives me gems of pleasure.
These cookies are delicious at all hours: to soak in coffee in the morning, with tea with friends in the afternoon or to munch on in the evening before going to bed . . . even if this last thing shouldn’t be done!
- Preparation time: 60 minutes + resting time for the dough
- Ingredients for 35 cookies
- Difficulty: Average difficult recipe
- Ingredients
- 250 gr or 2 cups of flour
- 60 gr or ½ cup of hazelnut granules
- 100 gr or 4 oz of butter
- 125 gr or ½ cup of sugar
- 1 beaten egg
- 2 tablespoons of ice water
- 80 gr or ¼ cup of Nutella
- Instructions
- Pour the dry ingredients (flour, sugar, and chopped hazelnuts) into the mixer, stirring for a few seconds.
- Add the butter cut into small pieces and operate the mixer until the mixture takes on the consistency of small bread crumbs. Add the egg and water to the mixture and knead it again for a few seconds. Turn the dough over on a flat surface and knead it for a minute until it becomes a smooth paste.
- Put the dough on a sheet of baking paper and roll it out to form a rectangle about 9 27/32inch 13 25/32inch. Trim the edges and spread the surface evenly with Nutella. Using the sheet of baking paper, roll the rectangle from the long side.
- Wrap the roll tightly in the paper and refrigerate for at least twelve hours.
- Preheat oven to 325°F.
- Remove the roll from the fridge and cut it into slices about 0 25/64inch thick, taking care to clean the blade of the knife between cuts.
- Arrange the slices on the previously prepared trays and bake for about fifteen minutes.
- Once cooked, place the cookies on a wire rack and let them cool completely before biting into them.
Tips to ensure the success of the dish:
- It is easier to spread the Nutella if it is slightly melted in a bain-marie. Put the jar of Nutella in a small pan full of water and wait for the water to almost boil.
- Before rolling the rectangle of dough, it is best to leave it in the refrigerator for at least ten minutes because it is easier to work with.
- The timing of baking is indicative because each oven cooks differently.
- The cookies can be stored for 3 days in an airtight container.
with my “little” sister
