Preheat oven to 375⁰
v One prepared pastry using Elise’s recipe
v 1/3 cup of Nutella Spread plus additional for drizzling
v Almond Extract
v ¼ cup of high quality bittersweet chocolate chunks
v ¼ cup of chopped toasted hazelnuts or almonds
Use an inverted sheet pan and cover with parchment paper.
Roll out to a 12 inch diameter, about 1/8 inch thick on a lightly floured surface leaving a 1 ½-2 inch border. Place dough on parchment paper
Spread the 1/3 cup of Nutella and toss the chocolate chunks and hazelnuts/almonds over.
In a bowl, mix 3 TB of the additional Nutella and 2-3 TB of milk until you have a syrup consistency. Add 1-2 drops of the almond extract.
Drizzle over the Nutella, chocolate and nuts and then fold over the border slightly over the filling to create a crust.
Bake for 20 minutes or until the crust is golden brown.