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.
2Place 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.
3Place 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.
4Separate the dough into three equal parts.
5Separate the dough into three equal parts.
6Separate the dough into three equal parts.
7Take one sheet of parchment paper, place your dough in the center, and then another sheet of parchment paper right on top.
8Take one sheet of parchment paper, place your dough in the center, and then another sheet of parchment paper right on top.
9Take one sheet of parchment paper, place your dough in the center, and then another sheet of parchment paper right on top.
10Press down the dough, and then using a rolling pin, smooth it out into a thin rectangle or oval, about ⅛ inch thick.
11Press down the dough, and then using a rolling pin, smooth it out into a thin rectangle or oval, about ⅛ inch thick.
12Press down the dough, and then using a rolling pin, smooth it out into a thin rectangle or oval, about ⅛ inch thick.
13Remove the top sheet of parchment paper.
14Remove the top sheet of parchment paper.
15Remove the top sheet of parchment paper.
16For the first filling, spread plant-based Nutella evenly and add crushed hazelnuts.
17For the first filling, spread plant-based Nutella evenly and add crushed hazelnuts.
18For the first filling, spread plant-based Nutella evenly and add crushed hazelnuts.
19Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
20Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
21Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
22Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet.
23Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet.
24Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet.
25For the second filling, use date spread and crumbled halva.
26For the second filling, use date spread and crumbled halva.
27For the second filling, use date spread and crumbled halva.
28For the final filling, use Biscoff cookie butter and crushed Biscoff cookies.
29For the final filling, use Biscoff cookie butter and crushed Biscoff cookies.
30For the final filling, use Biscoff cookie butter and crushed Biscoff cookies.
31Preheat the oven to 350° Fahrenheit.
32Preheat the oven to 350° Fahrenheit.
33Preheat the oven to 350° Fahrenheit.
34Bake for about 25 to 30 minutes.
35Bake for about 25 to 30 minutes.
36Bake for about 25 to 30 minutes.
37Once completely cooled, dust generously with powdered sugar.
38Once completely cooled, dust generously with powdered sugar.
39Once completely cooled, dust generously with powdered sugar.