Hazelnut shortcrust biscuits filled with Nutella

INGREDIENTS FOR 28 BISCUITS
500 g '00' flour
120 g granulated sugar
150 g butter
100 g hazelnuts
1 egg
1 sachet vanillin
1 teaspoon baking powder
1 glass milk
Nutella for filling
Icing sugar for dusting
All the pastry-making steps are on my blog, under Basic Hazelnut Shortcrust Pastry.
I take the dough from the fridge, having mixed and worked all the ingredients together and refrigerated the block for at least 1 hour.

I cut off a piece of dough; work a little at a time so it does not become too warm.

I roll it out to about 3 mm thick.

I choose my preferred size. I bought very useful moulds for ravioli, panzerotti and biscuits.

I cut circles with a food ring the same size as my chosen mould.

I open the mould and flour it lightly.

I place the pastry disc on it.

I put a teaspoon of Nutella in the centre.

I close the mould and press to seal. Without a mould, simply fold and seal with a fork.

I open it and my giant raviolo is ready.

I remove it gently and check it is well sealed.

I prepare them all, arrange on a parchment-lined tray and bake at 180°C for about 20 minutes until golden.

I remove them, dust with icing sugar and let cool.

If any survive, store them in a tin.

Delicious and fragrant, crisp outside with a soft centre.