Hazelnut Pinwheel Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the vanilla dough:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For the hazelnut dough:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g ground hazelnuts (or hazelnut flour)</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon hazelnut extract (or vanilla extract)</li><li class="ingredients-single-item">2 tablespoons cocoa powder</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg white, lightly beaten</li><li class="ingredients-single-item">60g granulated sugar (for rolling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the vanilla dough. In a medium bowl, whisk together 225g flour and 1/4 teaspoon salt. In your stand mixer with the paddle attachment, beat 115g softened butter and 150g sugar on medium-high speed until light and fluffy, about 3 minutes. This creaming process incorporates air into the mixture, which helps create a tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg and 1 teaspoon vanilla extract to the butter mixture, beating until well combined. Scrape down the sides of the bowl as needed. Gradually add the flour mixture on low speed until just incorporated - don't overmix or the cookies will be tough. Form the dough into a disc, wrap in plastic wrap, and refrigerate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the hazelnut dough, whisk together 200g flour, 100g ground hazelnuts, 2 tablespoons cocoa powder, and 1/4 teaspoon salt in a medium bowl. In your cleaned stand mixer, beat the remaining 115g butter and 150g sugar until fluffy. Add the egg and hazelnut extract, then gradually add the dry ingredients until just combined. Form into a disc, wrap, and refrigerate both doughs for at least 1 hour or until firm enough to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once chilled, roll each dough between two sheets of parchment paper into a rectangle approximately 25cm x 30cm (10" x 12") and about 5mm (1/4") thick. Try to make both rectangles the same size for an even spiral. Precision at this stage creates the most visually appealing cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the top piece of parchment from each dough. Brush the vanilla dough lightly with beaten egg white, which will act as a glue. Carefully flip the hazelnut dough onto the vanilla dough, lining up the edges as best you can. Peel off the top parchment. If the dough has softened too much, refrigerate for 15 minutes to firm up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Starting from the long edge, use the bottom parchment to help you roll the dough into a tight log, like a Swiss roll. Roll slowly and apply even pressure to avoid air gaps. If the dough cracks slightly, gently press it back together. Brush the outside of the log with egg white and roll in granulated sugar to coat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Wrap the log in parchment paper then in plastic wrap and refrigerate for at least 4 hours or overnight. This extended chilling is crucial - it not only makes slicing easier but also helps the cookies maintain their shape during baking and prevents the distinct layers from bleeding together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to bake, preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Remove the log from the refrigerator and unwrap. Using a sharp knife, slice the log into rounds about 6mm (1/4") thick. If the dough crumbles while cutting, let it warm slightly for 5 minutes and try again.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the slices about 5cm (2") apart on the prepared baking sheets. They will spread slightly during baking. Bake for 10-12 minutes, until the edges are firm and just beginning to turn golden. The cookies should remain relatively pale with a light golden color at the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes (they'll be too soft to move immediately), then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week, or freeze the unbaked log for up to 3 months for freshly baked pinwheels anytime.</li></ol>