Directions
- 1Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms. If the dough feels too dry, add a little more liquid, 1 tablespoon at a time. If it feels too wet, add a little more flour.
- 2Separate the dough into three equal parts.
- 3Take one sheet of parchment paper, place your dough in the center, and then another sheet of parchment paper right on top.
- 4Press down the dough, and then using a rolling pin, smooth it out into a thin rectangle or oval, about ⅛ inch thick.
- 5Remove the top sheet of parchment paper.
- 6For the first filling, spread plant-based Nutella evenly and add crushed hazelnuts.
- 7Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
- 8Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet.
- 9For the second filling, use date spread and crumbled halva.
- 10For the final filling, use Biscoff cookie butter and crushed Biscoff cookies.
- 11Preheat the oven to 350° Fahrenheit.
- 12Bake for about 25 to 30 minutes.
- 13Once completely cooled, dust generously with powdered sugar.
Ingredients
- 3.5 cups all purpose flour
- 0.75 tablespoon baking powder
- 0.5 cup powdered sugar
- 3 sticks non-dairy butter
- 0.33 cup oil
- 1 pinch salt
- 0.25 cup water
- Plant-based Nutella
- crushed hazelnuts
- Date spread
- crumbled halva
- Biscoff cookie butter
- crushed Biscoff cookies
- powdered sugar, for dusting
Equipment
mixerlarge bowlparchment paperrolling pinbench scraperbaking sheetknifeoven
Tips
- The dough is very forgiving; adjust liquid or flour if needed.
- Roll out the soft dough between two sheets of parchment paper.
- Use parchment paper to help guide rolling the dough into a log.
- Cookies freeze beautifully.
- Store in a cookie jar on the counter, in the refrigerator, or freeze dough ahead of time.
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