Combine butter and sugar; beat until creamy. Stir in yolks and extracts. Stir in orange zest and flour. Refrigerate dough for 30 minutes. Roll out dough into two, 1/4-inch thick rectangles. Spread with chocolate-hazelnut spread, leaving a 1/4-inch border. Roll up the dough jelly-roll style. Refrigerate another 30 minutes. Slice the rolls into 1/2-inch slices. Arrange slices on ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes, until edges are slightly golden.
This Hazelnut Pinwheels recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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