Biscotti ripieni di Nutella

150 g of flour

75 g of sugar

grated garlic of 1/2 lemon

a pinch of salt

2 yolks (cold fridges)

90 g of butter

Nutella

Powdered sugar

Combine flour, sugar and the two yolks.  Add the grated zest of 1/2 lemon and a pinch of salt. Work it all fast with your fingers.
Add the butter and knead until it forms a bundle. Cover with saran and  let it rest in the fridge for about 40 minutes.
Roll the dough. With a square cube (or the shape you prefer) cut the short pastry to get a number of shapes as they will be used in pairs.  Place half on a baking sheet with baking paper and with a spoon, pour plenty of Nutella in the center. Overlap the remaining pasta squares by pressing their fingers around to close them on all sides and cook in a ventilated oven at 350° for 15-20 minutes.
Sprinkle with powdered sugar.