Directions:

1. Pulse flour, sugar and salt in a food processor until combined. Add butter and pulse until it resembles wet sand. Add one yolk and 1/4 cup milk; mix until dough comes together into a ball. Flatten into a disk and wrap with plastic wrap. Chill for 30 minutes.

2. Roll out dough until 1/2 inch thick. Using two 2-inch heart shaped cutters, cut out hearts. Place on lined baking sheets. Chill for 30 minutes.

3. Preheat oven to 380F.

4. Combine remaining yolk and milk. Lightly brush half of the hearts with egg wash . Spread 1/4 tsp teaspoon chocolate hazelnut spread on top leaving a 1/2 inch border. Top with remaining hearts. Crimp edges to fill sealing well. Poke holes at the center using a fork. Place on lined baking sheets. Bake for 15-18 minutes until golden brown. Cool on a rack.

Adapted from Yummy Magazine