Steps for Nutella Strudel Cookies

• To make these Nutella strudel cookies, you can use any food processor or you can knead by hand in a bowl and then on a worktop. For convenience, I used a stand mixer. In the bowl of the mixer, pour the all-purpose flour, granulated sugar, hazelnut flour, potato starch, salt, baking powder, butter, and vanilla extract, and start the machine at speed 2 for a few minutes using the paddle attachment (K). Then add the eggs and mix for a few more minutes until you have a smooth and homogeneous dough. If the dough is still hard, just add a splash of milk to compact everything. Let the shortcrust pastry rest in the fridge wrapped in cling film for about 1 hour. Or you can make it the day before and leave the shortcrust pastry in the fridge overnight.

  

• Take the shortcrust pastry out of the fridge, work it a little with your hands, and divide the dough in two on a floured worktop. Using a rolling pin, roll out a sheet 1/16 inch thick and form a rectangle, trimming the edges with a knife. Spread a generous amount of Nutella in the center of the rectangle with a spoon along the entire length. Roll out the other dough sheet and form another rectangle to place on top, and with your hands, compact it well, closing the edges. It will resemble a giant bundle. Place the tray in the fridge to rest for 30 minutes. Then bake in a preheated static oven at 340°F for about 20-25 minutes or until golden brown. Turn off, remove from the oven, and let cool.

  

• Cut the bundle with a knife and serve the Nutella strudel cookies on a serving plate. I hope you like my latest recipe, see you next time, friends.