Steps

• To prepare the dough for the rolled cookies filled with hazelnuts, put the flour, sugar, cold butter in pieces, egg, and salt in the mixer. Blend until you get a crumbly mixture. Pour everything onto the work surface and quickly compact it to obtain a homogeneous dough, but without over-kneading it. Form a brick, wrap it with plastic wrap and place it in the fridge for an hour.

  

• While the dough rests in the fridge, you can prepare the filling. Put the hazelnuts in the mixer and grind them very finely. In a saucepan, melt the butter, then add the sugar, vanilla sugar, ground hazelnuts, and apricot jam. Mix well over low heat until all the ingredients are well combined. Remove from the heat and let cool completely.

• After the dough has rested and the filling has cooled, you can proceed with assembling the cookies. Take half of the dough and roll it out on a slightly floured surface to obtain a rectangle of approx. 14 x 8 inches. Spread half of the filling over the entire surface and roll it all up starting from a long side. Wrap the roll with parchment paper or plastic wrap and do the same for the remaining dough and filling.

  Place the rolls in the fridge for an hour.

• After the rolls have rested, preheat the oven to 320 degrees F (fan-assisted) and line two baking sheets with parchment paper.

  Take the rolls from the fridge and cut them into slices of approx. 1/2 inch thick. Place the pinwheels obtained on the baking sheets lined with parchment paper and bake the sheets at 320 degrees F for about 15 minutes, until golden brown.

  Remove the cookies from the oven and let them cool completely.

  Once cooled, chop the dark chocolate and melt it in a double boiler or microwave, without overheating it. Transfer the melted chocolate into a pastry bag with a small round nozzle or into a food bag, then cut a corner and decorate your rolled cookies filled with hazelnuts.

  Let them dry and store your cookies in an airtight container for up to three weeks.