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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: MEDIUM
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1 NUTELLA JAR
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1 EGG
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2 TBLSPOONS HAZELNUTS, FINELY CHOPPED
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RECIPE
HEAT OVEN AT 400°F
ON A FLOURED SURFACE (IF YOU PREFER, PLACE PARCHMENT PAPER OVER YOUR SURFACE, THEN FLOUR IT. THIS WILL MAKE IT EASIER TO PLACE ON COOKIE SHEET), ROLL THE PASTA FROLLA WITH A ROLLING PIN, TRY TO KEEP IT IN A RECTANGULAR SHAPE, LONG AS YOUR COOKIE SHEET AND TEN INCHES WIDE
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FILL A SAC-A-POCH (WITHOUT A TIP) WITH NUTELLA.
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DIVIDE THE PASTA FROLLA IN TWO, LENGTH WISE. SPREAD THE NUTELLA OVER ONE SIDE OF THE PASTA FROLLA
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COVER THE NUTELLA WITH THE OTHER PIECE OF PASTA FROLLA AND SEAL IT FIRST PRESSING GENTLY WITH YOUR FINGERS AND THEM CUTTING OFF THE EXTRA PASTA FROLLA FORMING A LOG.
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GENTLY PICK UP THE LOG AND PLACE IT ON A COOKIE SHEET WITH PARCHMENT PAPER OVER IT (IF YOUR LOG IS ALREADY ON THE PARCHMENT PAPER, JUST PICK UP THE PARCHMENT PAPER WITH THE LOG ON IT AND PUT ON COOKIE SHEET) . BRUSH THE LOG WITH THE EGG AND ADD THE CHOPPED HAZELNUTS. BAKE IN THE PREHEATED OVEN FOR 20 MINUTES OR UNTIL THE LOG IS COOKED
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TAKE OUT OF THE OVEN TO COOL COMPLETELY OR IT WILL BREAK
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CUT THE LOG FORMING THESE DELICIOUS BISCOTTI
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THIS SAME METHOD OF MAKING BISCOTTI CAN BE USED EVEN WITH DIFFERENT FILLINGS: CUSTARD, CHOCOLATE CUSTARD OR ANY FLAVOR JELLY
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ENJOY!!