Ingredients
For dough
5 cups flour (a touch more if needed)
4 large eggs
8 ounces (1 cup) oil
8 ounces (1 cup) sugar
8 ounces (1 cup) milk
4 teaspoons Magic baking powder
finely grated zest of 2 small lemons
For filling
about 1 1/4 cups Nutella (Italian chocolate hazelnut spread)
about 1/2 cup finely chopped hazelnuts
For egg wash
1 egg yolk, beaten
Directions
Line baking sheet with parchment paper.
Preheat oven to 375 F. degrees.
Using an electric beater beat eggs and sugar until frothy (but not creamy).
Add oil and milk and mix well.
Add flour and mix well.
Add baking powder and mix well.
Add lemon zest and mix well; the resulting dough should be soft, but firm enough to roll out (If it is too soft and sticky, add a touch more flour).
Divide the dough into 3 or 4 portions, and form into balls.
Line a wooden board with parchment paper. Dust a touch of flour on it.
Take one of the dough balls and place it on the wooden board lined with parchment paper and dusted with flour.
Using a rolling pin, roll out the dough to between 1/2 to 1/4 of an inch thick.
Spread Nutella on the rolled out dough (avoiding the edges).
Add some finely chopped hazelnuts on the Nutella spread.
Form a sort of jelly roll or log with the rolled-out dough -- keeping the dough on the parchment fold it so that the fold of the dough is at the bottom and not visible. The width of the log can be about 2 1/2 inches wide and 1 1/2 inches high (the length does not matter). Fold in the ends so that the Nutella does not seep out.
Place the Nutella-filled log on the baking sheet that has been lined with parchment paper.
Repeat the steps until all the dough is processed.
Brush the tops and sides of the Nutella-filled log with egg yolk.
Bake in a pre-heated 375 degrees F. oven until the dough is done -- about 20 to 25 minutes.
Remove and cool.
Cut into 1/2 inch slices.
Notes
The delicious Nutella cookies were made by Micheline Di Gerolomo. The French text on the plate says, "Le bonheur c'est l'amitie" which can be translated as, "Happiness is friendship." The photo was taken by Mary Melfi. | 
