homemade nutella and greek yogurt biscuits

Sunny days have to be taken advantage of around here. I got up early to bake before my short work shift—so early that the lighting was that dramatic.

HOMEMADE NUTELLA Adapted from Miss Moss.
1 bar of chocolate (I used Lindt)
6 oz whole hazelnuts
1/2 cup chopped raw, unsalted almonds
1/2 cup confectioner's sugar
1/4 cup cocoa powder
1 teaspoon vegetable oil
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1/ Roast hazelnuts in a 350ºF oven until browned. Meanwhile, melt chocolate bar in a double boiler over low heat.
2/ Using a food processor, grind hazelnuts until slightly buttery. Then, add dry ingredients and melted chocolate. Continue to mix ingredients, adding the vegetable oil along the way, until it reaches a close consistency to the real deal (Nutella).
3/ Refrigerate for at least a half an hour, and then . . . devour. 

YOGURT BISCUITS Adapted from Heidi Swanson's Super Natural Every Day.
1 1/4 cups whole wheat flour
1 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons teaspoons salt
1 tablespoon baking powder
1/2 cup unsalted butter, chilled, cut into tiny cubes
1 1/3 cups Greek yogurt
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1/ Preheat oven and ungreased baking sheet to 450ºF.
2/ Using a food processor, mix dry ingredients until combined. Add tiny cubes of butter and pulse until "mixture resembles tiny pebbles on a sandy beach." Add the yogurt and pulse a few times until incorporated. (Don't overmix; it's fine if there are some dry spots.)
3/ Place dough ball on a lightly floured surface and knead five times. Press into an inch-thick square, cut in half, and stack on other half. Repeat this process—flatten, stack, and cut—two more times. On the third time, press into a 3/4-inch-thick rectangle and cut into twelve even biscuit squares.
4/ Arrange biscuits on the preheated baking sheet and bake for about 15 minutes, until lightly browned on bottom. Like I did today, eat them halved with butter and jam for breakfast, and cheddar and apple for lunch.