John Myers
Ingredients for 1 servings:
- 250 g flour
- 60 g hazelnuts, ground
- 100 g butter
- 125 g sugar
- 1 egg(s)
- 2 tbsp water, cold
- Flour for the work surface
- 80 g hazelnut spread (chocolate hazelnut spread, Nutella)
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
First, line two baking sheets with parchment paper. Place the flour, hazelnuts, butter, and sugar in a bowl and crumble into crumbs by hand. Then add the egg and water and knead. Briefly knead the dough again on a floured surface, then roll it out on a piece of parchment paper into a 25×35 cm rectangle. Spread the hazelnut chocolate cream on it and, using the parchment paper, roll it up from the long side like a Swiss roll. Wrap the roll in cling film and refrigerate for 30 minutes. In the meantime, preheat the oven to 180°C (top/bottom heat). Cut the roll into approximately 1.5 cm thick slices, wiping the knife after each cut, and place the slices on the prepared baking sheets. Bake in the preheated oven for about 15 minutes, until golden brown. Cool completely on a wire rack. The dough will yield approximately 30 spirals. They can be stored in an airtight container in a cool place for a few days.
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