Ingredients
- (adapted from The Barefoot Contessa)
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 3/4-1 cup Nutella or hazelnut spread, heated slightly
- 1/2 cup skinless, toasted hazelnuts, finely chopped
- 1 egg beaten with 1 tablespoon milk, for egg wash
- sparkling sugar crystals for sprinkling
Preparation
Step 1
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2-3 tablespoons of Nutella and a sprinkling of the chopped hazelnuts. Press the filling lightly into the dough. Cut the circle into 8 equal wedges—cutting the whole circle in quarters, then each quarter into halves. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash and sprinkle with sparkling sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.