Hazelnut Spirals
Yield
1 batchPrep
4 hrsCook
15 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 14 | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
butter
plus 2 tb butter, cold, cut in pieces |
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| Filling | |||
| 1 | tablespoon |
butter
softened |
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
nutmeg
|
|
| ¾ | cup |
hazelnuts (filberts)
toastedground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 296 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 7E+1 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
butter
plus 2 tb butter, cold, cut in pieces |
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| Filling | |||
| 15 | ml |
butter
softened |
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
allspice
ground |
|
| 0.6 | ml |
nutmeg
|
|
| 177 | ml |
hazelnuts (filberts)
toastedground |
|
Directions
Combine flour, sugar, baking powder and salt in food processor.
Add butter chunks and process until resembles coarse meal.
In a bowl, lightly beat egg and vanilla to combine, then add to food processor, pulsing just until blended.
Gather dough into a ball, wrap in plastic and set aside at room temp for 30 minutes.
Combine all filling ingredients EXCEPT BUTTER and set aside.
Roll dough on lightly floured surface into an 18- x 6- by ⅛ inch thick rectangle.
Turn so long side faces you. Gently spread 1 tablespoon softened butter evenly on rectangle.
Sprinkle nut/spice mixture over dough, covering all but ½ inch along the far, long edge.
Use a rolling pin to lightly press nuts into dough.
Beginning with side closest to you, roll dough TIGHTLY, jellyroll fashion.
Pinch seam to seal. Wrap tightly in plastic wrap and refrigerate 3 hours.
Preheat ovent o 350. Grease 3 to 4 large baking sheets. Use a sharp knife to cut roll into ⅜ inch slices. Arrange 1 inch apart on baking sheets. Bake 9 to 13 minutes or until barely golden on the top and golden brown ont he bottom.
Remove to racks to cool. Store airtight at room temp 1 week, freeze up to three months.
