Steps

• Prepare the shortcrust pastry by placing the flour in a mound and mixing in the baking powder. Put the butter pieces, sugar, egg and vanilla extract in the center.

  

• Work the dough until you obtain a smooth, homogeneous mixture. Wrap it in plastic wrap and let it rest in the refrigerator for at least half an hour.

• Meanwhile, prepare the filling. Chop the dry cookies in a food processor and pour them into a bowl with the Nutella (or another preferred spread).

• Add the desiccated coconut and the chopped hazelnuts and mix well, combining all the ingredients.

• After the resting time, take the shortcrust pastry out of the fridge and roll it out with a rolling pin into a rectangular sheet to a thickness of about 1/5 in (approximately 5 mm).

• Spread the Nutella mixture only along the center, lengthwise across the rectangle. Fold the pastry like a wallet, sealing the filling, and turn the resulting log over so the seam is on the bottom.

• Wrap the dough in parchment paper and chill it in the freezer for about 15 minutes to firm up. Then, using a sharp knife, cut cookies about 1 3/16 in (3 cm) wide.

• Place the large cookies on a baking sheet lined with parchment paper and transfer them to a preheated oven set to 356°F. Bake for 15-20 minutes, until golden brown.

• Remove from the oven and let cool completely. Dust, if desired, with powdered sugar and serve the big chocolate and coconut-filled cookies.

• Bon appétit and.. see you next recipe!