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Choc-Hazelnut Scrolls

I have made these cookies many times but I never really given much thought on the chocolate nut spread I used on it till Pierre asked me that day 'Do you know how Nutella came about?' 'No. I don't think there's anything interesting about it. It's just some modern invention.' Pierre: 'You should look it up. You'll be surprised.' Now that got me curious. So, here's some history lesson for you and me.:-)

Nutella®, in its original form, was first created during WWII by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At that time, there was a shortage of cocoa due to rationing, so Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply. The original version of Nutella spread was called pasta gianduja - pasta means obviously paste, and gianduja is the name of a carnival character famous to the region, a character that can be found in the first advertisements for the product. This original form of Nutella was actually made in loaves and wrapped in tinfoil, so it could be sliced and placed on bread for mothers to make sandwiches for their children. But many children would throw away the bread and only eat the pasta gianduja! So Mr. Ferrero altered the product into a paste that came in a jar, that could be spread on the bread as well. This then became known as supercrema gianduja because it was a spread-able version of the gianduja. Supecrema gianduja was eventually renamed "Nutella" in 1964, with the origin of the word being "nut" and the "ella" giving it a soft ending. So now you know.;-)

Choc-Hazelnut Scrolls

(taken from Biscuits & Slices)

Preparation: 25 minutes
Baking: 15 minutes
Makes: 35

  • 250 g or 2 cups plain flour
  • 63 g or ½ cup ground hazelnuts
  • 100 g unsalted butter (chopped)
  • 125 g or ½ cup caster sugar
  • 1 egg (lightly beaten)
  • 2 tbsp iced water
  • ¼ cup chocolate hazelnut spread

Using food processor

  1. Place dry ingredients in food processor bowl; add butter and sugar. Using the pulse action, press button for 30 seconds or until mixture is fine and crumbly.
  2. Add combined egg and water; process a further 20 seconds until mixture forms a dough.
  3. Turn out onto a lightly floured surface and knead 30 seconds or until smooth.
  4. Roll pastry out on a large sheet of baking paper, to a rectangle of 25x35cm. Trim any uneven edges.
  5. Spread dough evenly with hazelnut spread.
  6. Using paper to lift dough, roll up from the long side in Swiss roll style. Wrap tightly in paper and refrigerate for 30 minutes.
  7. Cut dough into 1 cm slices, wiping blade of knife between cuts. Place on biscuit trays with baking paper.
  8. Bake at 180°C (350°F - gas mark 4) for 15 minutes. Transfer to wire rack to cool.

Using hand

  1. In a large bowl, mix the flour, ground hazelnuts and sugar together. Then add in the diced up butter.
  2. Using your fingers, rub the butter into the flour until it is crumbly (like sand). To make sure that all butter are rubbed in and there is no big lumps left, scoop some mixture into your hands and rub it in a rubbing motion.
  3. Make a small well in the middle, pour in the egg and iced water. Mix the dough mixture with your hands until it forms a ball of dough.
  4. Then follow steps 3) to 8) same as above.
Choc-Hazelnut biscuits ingredientsChoc-Hazelnut cookies spreadChocolate-Hazelnut biscuits roll

As Nutella is very tasty (this reminds me of the scene in Joe Black where Brad Pitt was licking deliciously his spoon), it is a nice base for these cookies, making them rich in taste and flavour. Great tea treats.:-)

For that extra punch: crunchy and nutty flavour in every bite - I added some chopped hazelnuts into the recipe and an extra 20 g (approx) butter. It turns out very good and exactly what I wanted. We both love this modified recipe.

Regarding the spread, don't go over zealous with it or else you would have nutella spilling all over (although it was finger-licking good) and will have a hard time slicing the dough. Don't make the same mistake as me. I gave an extra dose in mine because Pierre complained that I always spread too thin a layer. When I had to slice it, aïe yaï yaï, what a mess! In the end, I had to use dental floss string to cut the dough. That saved the day.


You can use ground macadamia nuts in place of the hazelnuts.

The cookies can be stored in an airtight container for up to 3 days.

Chocolate-Hazelnut cookies
#1, by tigerfish (06/20/2007)

Looking for the cookies...where are they? ;p

#2, by The Cooking Ninja (06/20/2007)

Here they are. Aren't they simply delicious;-)

#3, by aria (06/20/2007)

scrolls! i was looking for my secret message written in parchment and rolled up within the scrolls. nutella makes me so very happy:-)

#4, by anh (06/20/2007)

Interesting post on nutella! I love the look of your scroll!:-)

#5, by Tummythoz (06/21/2007)

I wonder whether your neighbours feel most fortunate or torturous with the frequent wonderful smell from your kitchen. =P

#6, by tigerfish (06/21/2007)

Should not have asked for photos coz now I feel like eating them...nutella swiss rolls look-alike.:-)

#7, by Bon Vivant (06/21/2007)

I have six jars of Nutella from when Kobe used to endorse it (Nutella cancelled his contract after his rape charges). I'm hoping to sell them on ebay one day (if people [or dogs] don't eat the jars.)

#8, by wokandspoon (06/21/2007)

You have my husband drooling! He loooovveess nutella! Yum! He's going to bug me to try out your recipe now!

#9, by Stephane (06/21/2007)

Thanks for your recent comments on my blog.
I'm discovering your site and I know I'm going to love it;-)
Funny thing is I work at Ferrero, unfortunately not at the factory where they make Nutella.

#10, by Olivier Perrin (06/21/2007)

merci pour ton passage sur mon blog sur evry. belles recettes mais il ne faut pas venir chez toi quand on fait un regime ;o)

thank you for your passage on my blog on evry. beautiful receipts but one should not come at home when a mode is made

#11, by eastmeetswestkitchen (06/21/2007)

Your Nutella scrolls recipe sounds heavenly!

#12, by Lori (06/21/2007)

Wow, your site is great!! You are making me hungry and I just had breakfast. I want to make all of your recipes. Your photos are so beautiful!! I'll be back to see more. Thanks for stopping by my site too.:-)

#13, by Little Corner of Mine (06/21/2007)

At first look, I thought you were making a Nutella Swiss Roll, wow your Nutella Scrolls cookies sure look yummy!

#14, by Ming the Merciless (06/21/2007)

Awesome photos and recipe. Who can resist Nutella and hazel/macadamia cuts.

#15, by Kelly Mahoney (06/21/2007)

Nutella is the food of the gods. I wish I could find more ways to use it.

#16, by Fénix (06/21/2007)

Guess what I am buying tomorrow when I go to the market??? Yummy stuff! I also want to try your gochujang bulgoki and the cod with creamy mint sauce. Great recipes and step-by-step directions.:-)

Thank you for the kind words you left on my blog.

Cheers from Boston.

#17, by The Cooking Ninja (06/21/2007)

@tummythoz: I think they feel fortunate for now...they get to savour curry, chinese, indian and malay cooking;-)...now if I start cooking sambal balachan, that would be a torture for them.:p

@Bon Vivant: Thanks for dropping by. Good luck to ebaying them.

@wokandspoon: It's very easy and fast to make.:-)

@Stephane: Thanks for dropping by mine too:-) Perhaps fortunately for you that you don't work at the factory side, or else the smell of nutella will make you hungry all the time.;-)

@Kelly Mahoney: Nutella is delicious with crêpes.:-)

@Fénix: Have fun cooking:-) Let me know how yours turn out please.:-)

#18, by fatboybakes (06/22/2007)

yummy, they look divine. hey, i could never figure out the rolling of a swiss roll. I guess you roll it along the length so that your final product's length is actually the width of the tray? ie, if the tray is say 8" x 16", your final swiss roll will be 8" long right? sorry if this sounds really dumb.
great blog!!!!!! i love it.

#19, by The Cooking Ninja (06/22/2007)

@fatboybakes: Nah, it isn't a dumb question at all. Actually when you roll it along, it should be on the length side of the roll ie. the length side of the tray - the final roll should be 16" long. On my pic, as you can see I made the mistake of rolling on the width side automatically, I forgot that I'm supposed to roll on the length side. Sorry for the mislead.

#20, by Wandering Chopsticks (06/22/2007)

Nutella!!!! I'm all over anything with Nutella.:-)

#21, by wokandspoon (06/22/2007)

Hi CookingNinja:
I had a question - when they come out of the oven, should the scrolls be soft with a cakey texture or biscuity? Thx. I want to try this soon!

#22, by The Cooking Ninja (06/22/2007)

@wokandspoon: hmm...that's a very good question. How to describe it? hmm...it's kinda hard to describe but I'll give it my best shot. It's crunchy but not crunchy like hard biscuits. It's not exactly soft like cakey texture. Pierre described it as short bread texture. It's a bit soft and crunchy at the same time. Hope this helps and that I'm making sense and not talking round in circles.:-)

#23, by Lynn (06/22/2007)

Yum! You can't go wrong with Nutella. These look wonderful!

#24, by Budding Cook (06/26/2007)

Those look delicious! I want to try it.

#25, by Farhan (11/20/2007)

Hi,I chanced upon ur blog thru ovenhaven. These look so delicious.How was the texture like? And is there any reason it keeps for 3 days?What happens when u keep them longer?

#26, by Farhan (11/20/2007)

sorry,typed my website address wrong in the last comment..

#27, by The Cooking Ninja (11/22/2007)

@Farhan: Thanks for dropping by.:-) The texture is a bit like shortbread rich in hazelnut flavour. According to the book, it says it can be kept up to 3 days in an airtight container. But, whenever I bake this just for us (there are only 2 1/2 of us), we take longer than 3 days to finish it... more like 5 days or so. However if I'm baking this for a party or friends get together, it's gone very fast.

#28, by mary (10/30/2009)

I do not comphrehend the metric system. How do I convert the measurements?
Thanks, Mary

#29, by mary (10/30/2009)

Would you please tell me how to convert the metric measurements?

#30, by The Cooking Ninja (10/30/2009)

@Mary: Can you tell me which type of measurement u want to convert from metric system.

#31, by Deeba Rajpal (11/08/2009)

Non nom nom nom nom...did I tell ya I've fallen in love with these? Now to get some of that imported nutella!

#32, by The Cooking Ninja (11/08/2009)

@Deeba: These cookies are so good. U are going to love it.