Hazelnut Spirals

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.