Hazelnut-coated Nutella biscuits

Method

Introductory photographs from the original

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1. 1.1Step 1 of 16

   I sift flour and baking powder into a bowl.

   

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   I add butter pieces, sugar and vanilla.

   

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   I add whole egg and yolk.

   

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   I quickly mix with fingertips to avoid warming dough.

   

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   I shape a flattened block, wrap and refrigerate at least half an hour.

   

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   I divide into walnut-sized pieces, or weigh and divide into 20 for equal biscuits, shaping balls without overworking.

   

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   I roughly chop blanched hazelnuts, reserving 20 for topping, put milk in a bowl and briefly dip 1 ball at a time.

   

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   I press chopped hazelnuts around each ball.

   

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   I space on a parchment-lined tray.

   

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    I press a deep central hollow with a small rolling pin or spoon handle.

    

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    I bake all at 180°C for 15 minutes until lightly golden.

    

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    I remove and cool.

    

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    I put Nutella in a piping bag.

    

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    I fill with a knob of Nutella.

    

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    I add a hazelnut to each centre.

    

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    Keep several days in a tin or under a cake dome.

    

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