Roll out the shortcrust pastry on a flat surface.
Evenly spread the hazelnut spread over the pastry.
Roll the pastry onto itself to form a cylinder.
Cut the cylinder into slices about 2 cm thick.
Place the slices on a baking tray lined with parchment paper.
Bake in a preheated oven at 180°C for about 15 minutes.
Let cool and dust with powdered sugar before serving.
Baking tray
Parchment paper
Knife
Store in an airtight container for up to 2 days.
Ideal recipe for those who have little time but don't want to miss out on a delicious dessert.
Italy, Lazio
| Energy (kcal) | 561 |
| Carbohydrates (g) | 28.3 |
| of which Sugars (g) | 3.46 |
| Fat (g) | 43.13 |
| of which Saturates (g) | 2.83 |
| Protein (g) | 13.7 |
| Fiber (g) | 5.97 |
| Sale (g) | 0.01 |
