Sift the flour, cocoa powder and icing sugar in the bowl of a Stand Mixer and stir in the ground hazelnuts.

Add the butter and bring to crumbs. Add the eggs and mix until the dough comes together, if needed add 1 or 2 tablespoons water.

Remove, form into a loaf and wrap in clingfilm. Refrigerate for 1 hour.

Take out the pastry. Place on baking paper and roll out to form a rectangle 25cm x 35cm (start by pushing it out with your hands to form a rectangle and finally flatten it out with a rolling pin).

Spread the hazelnut cream on top leaving a 2-3cm edge all around. Place 3 rows of kinder bueno in the center on top of the hazelnut cream.

Spread more cream covering the top of the bueno kinders and roll up (use the paper to lift up the pastry and cover 3/4 of the top).

Do the same on the other side pulling it over to seal the top of the pastry.

Close the open edges on the sides by folding the pastry on top. Press the seams slightly with your fingers to seal the pastry together. Cover with baking paper and put it in the freezer for 2 hours.

Take the frozen roll out of the freezer, uncover and bake bake in preheated oven 180C/350F for 30 minutes.

Once ready, leave to cool and sprinkle with cocoa whilst still slightly warm and cut into long biscuits. 

Enjoy!