ready in 1 hr 45 min.
- For Pastry Dough
- 2 ½ cups all-purpose flour (plus extra for work surface)
- 2 tsps Baking powder
- ⅔ cup frozen unsalted butter (10 tablespoons)
- ½ cup granulated sugar
- 1 fresh egg
- 2 Tbsps Almond milk (may substitute water, milk or cream)
- ½ tsp pure vanilla extract
- For Hazelnut Filling
- 2 egg whites
- 1 egg yolk
- 3 Tbsps water
- ¾ cup granulated sugar
- 4 drops bitter Almond oil
- 2 cups toasted Hazelnuts (finely chopped)
For Pastry Dough:
Preheat the oven to 375º F. Line a baking sheet with parchment paper.
Combine the flour and baking powder, and place them in a mound on a clean work surface. Coat the butter and a knife with some flour and cut the butter into small cubes. Spread the butter cubes around the edges of the flour mound. Make a well in the center of the flour. Add the sugar, egg, almond milk, and vanilla extract to the well. Stir these ingredients together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife or pastry cutter to cut in the rest of the flour and butter. Continue cutting the dough together, turning over the dough during this process, until the dough is the consistency of large crumbly lumps.
With floured hands, knead the dough until no longer sticky. If the dough appears wet, sprinkle lightly with flour. Do not over-knead, you should see little pieces of butter in the dough. Form the dough into a ball and cover in plastic wrap. Chill in the refrigerator for 15 to 30 minutes.
For Hazelnut Filling:
Meanwhile, whisk together the egg whites, egg yolk, water, sugar, and bitter almond. Stir in the chopped toasted hazelnuts.
Once the dough is chilled, on a lightly floured work surface, roll out the dough to form a large rectangle, about 2 feet long and 1 foot wide. Spread the filling evenly over the dough, leaving a 1/2-inch border around the edges. Roll the long side of the dough over itself, using a knife or spatula to scrape under the dough if it sticks. Roll all of the dough to form a long log. Carefully transfer the log to the prepared baking sheet, forming it into a half circle. Fold each end of the dough over itself to securely seal. Using a knife, cut a zigzag along the top of the roll.
In a small bowl, whisk together the egg yolk and milk; lightly brush the glaze over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or at room temperature.