Directions

1. 1. Refrigerate four cookie sheets.
2. 2. Sift the flour, baking powder, and salt into a medium bowl.
3. 3. Beat the butter and granulated and vanilla sugars in a large bowl with an electric mixer at high speed until creamy. Add the brandy and vanilla.
4. 4. Add the eggs, beating until just blended. Mix in the dry ingredients to form a soft dough.
5. 5. Mix the chocolate hazelnut spread and coffee liqueur in a small bowl.
6. 6. Roll the dough out into a large rectangle about 1/2 inch (1 cm) thick.
7. 7. Spread evenly with the chocolate spread mixture and tightly roll up the dough from the long side.
8. 8. Wrap in plastic wrap and refrigerate for at least 30 minutes.
9. 9. Preheat the oven to 375 o F/190°C/gas 5.
10. 10. Cut the dough into 1/2 -inch (1-cm) thick slices.
11. 11. Place 1 inch (2.5 cm) apart on the prepared cookie sheets.
12. 12. Bake, one sheet at a time, for 8-10 minutes, or until lightly browned and firm to the touch.
13. 13. Cool the cookies on the cookie sheets for 5 minutes.
14. 14. Transfer to racks to cool.
15. 15. Makes: 60-65 cookies