1/2 cup chocolate-hazelnut spread
1 teaspoon cinnamon
1 box (2 sheets) puff pastry, defrosted if frozen
Powdered sugar, to garnish, optional
Pre-heat the oven to 400ºF. Line two baking sheets with parchment paper and set aside. Microwave the chocolate spread for 20 seconds, stirring halfway through, to soften it. Stir in the cinnamon. Set aside. Working with one sheet at a time, unroll the puff pastry on a work surface. Spread half of the chocolate mixture evenly over the surface. Roll the dough up like a jelly roll, making sure to press lightly as you’re rolling to fuse the layers together. Using a sharp knife, slice the roll into pieces about 1/2-inch thick. Arrange the pieces cut side down on the prepared baking sheet, leaving about 2 inches between each piece. Repeat with the remaining dough and chocolate spread. Bake the cookies until puffed and golden brown, 13 - 15 minutes, rotating the sheets halfway through baking. Cool completely before serving. If you like, garnish the cookies with a light dusting of powdered sugar. Store the cookies in an airtight container at room temperature for up to 2 days. NOTE: For a little extra glittery flourish, dip the cut side of each cookie in coarse raw sugar and then bake them sugar side up.