Chocolate–hazelnut rugelach

Method

1. To make the dough, put all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Work the mixture on medium speed until the dough looks crumbly, with some larger pieces. It’s ready when you can pick up the crumbly dough, squeeze it and it easily comes together in a ball.
2. Turn the dough out onto a lightly floured work surface and press and squeeze it together. Roll it into a short, fat log, wrap in plastic wrap and chill for at least an hour or overnight in the refrigerator.
3. When you’re ready to bake the cookies, take half the dough and put the other half back in the refrigerator.
4. Tear off two pieces of baking paper and put the piece of dough between them. Roll it out into a 23 cm circle. Spread 1 tablespoon of the chocolate–hazelnut spread over the dough.
5. Stir together the sugar, cinnamon, chocolate and nuts and scatter half of this mixture over the piece of dough.
6. Slice the dough like a pizza, into 12 wedges. Roll each wedge up from the outside in, so it looks like a little croissant.
7. Put the cookies on a baking tray lined with baking paper. Repeat with the next piece of dough, putting them on a second lined baking tray. Put the cookies on their trays in the refrigerator to chill for about 15 minutes.
8. Preheat the oven to 180°C.
9. Bake the cookies for 15–20 minutes, or until golden brown. Transfer to a wire rack to cool completely, before storing in an airtight container. These will keep for at least 3 days.