Chocolate-Hazelnut Swirl Cookies

Ingredients

Preparation

1. In a large bowl, whisk together the flour, icing sugar, and salt.
2. Add the eggs, softened butter, and lemon zest. Mix quickly by hand or with a wooden spoon until a smooth, compact dough forms. Avoid overworking the dough: the butter should not become too warm. If needed, transfer the dough to a lightly floured work surface to bring it together.
3. Shape the dough into a ball, flatten it slightly, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
4. Line a large baking sheet with parchment paper. Set aside.
5. Divide the chilled dough in half. Working with one piece at a time, roll the dough into a rectangle (about ¼-inch thick) on a sheet of parchment paper.
6. Spread a thin, even layer of Stefano hazelnut cocoa spread over the dough, leaving a small border around the edges.
7. Using the parchment paper to help you, gently roll the dough up from the longer side to form a log. Don’t roll it too tightly to prevent the filling from squeezing out. Pinch the ends closed to seal the roll.
8. Repeat with the remaining half of the dough. Carefully transfer both rolls to the prepared baking sheet, leaving a little space between them.
9. Chill the rolls in the fridge for another 30 minutes. Just before baking, preheat the oven to 350 °F.
10. Bake the rolls for 35 to 40 minutes, or until lightly golden. Let them cool completely on the baking sheet.
11. Once cooled, use a sharp knife to cut the rolls diagonally into slices ¾ inch thick. Buon appetito!
    
    
    
    

Frequently Asked Questions

1. How should I store the cookies?
   
   The pinwheels can be kept for up to 3 to 4 days in an airtight container at room temperature. To enjoy an ideal texture, avoid refrigerating your cookies.
2. Can I freeze the cookies?
   
   Yes! Let them cool completely, then freeze the whole rolls or the sliced cookies in an airtight container for up to 3 months, separating layers with parchment paper. Simply thaw at room temperature before serving.
3. Can I use a different filling?
   
   Absolutely! You can replace the hazelnut cocoa spread with jam, marmalade, pistachio cream, or any other nut spread you like. Just make sure to choose a fairly thick filling and to spread it in a thin layer to prevent it from spilling out when you roll the dough.