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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Chocolate e Hazelnut Roll
Chocolate and Hazelnut Roll
(Rotolo di Cioccolato e Noci)

7 ounces (200 grams) plain white or Italian type 00 flour
Pinch of salt
5 oz (125 grams) unsalted butter
5 oz (150 grams) superfine sugar
1 egg beaten
5 oz (150 grams) dark chocolate
2 teaspoons (10 ml) ground cinnamon
4 ounces (100 grams) chopped hazelnuts
To make the pastry, put the flour and salt into a bowl and rub in 3 ounces (75 grams) of the butter until the mixture resembles breadcrumbs.

Stir in the sugar.
Add the beaten egg and use to bind the mixture together.

Wrap in greaseproof paper and chill in the fridge for 30 minutes.
Meanwhile, make the filling.
Melt together the chocolate and remaining 2 ounces (50 grams) butter then stir in the cinnamon and hazelnuts. Set to one side to cool.
Pre-heat the oven to 375 F (190 C).
On a lightly floured surface, roll out the pastry to a 12 x 8 inch (30 cm x 20 cm) rectangle, making sure that you can lift up the pastry.
Spread over the cooled chocolate mixture and roll up lengthways to form a Swiss roll.
Cut carefully into 12 slices and place, cut side down, on baking trays.
Bake in the oven for 15-20 minutes until the pastry is golden. Leave to cool on the baking trays before serving.
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