Instructions

1. In the bowl of a food processor, add the pumpkin seeds and sunflower seeds. Process until seeds are finely ground. Add the flour, sugar, and salt and pulse to combine. Add the butter and pulse again until the mixture resembles coarse crumbs.
2. In a small bowl, combine vinegar and 6 tablespoons of ice water. With the food processor running, gradually add the vinegar and water. Process just until mixture begins to clump together. Transfer mixture to a lightly floured surface and finish kneading together by hand. Form dough into a disk and wrap with plastic wrap. Chill about 30 minutes.
3. Preheat oven to 400.
4. On a lightly floured surface, roll the dough to make a rectangle approximately 16- inches x 11-inches. Use a sharp knife to cut the dough into 3-inch x 2 1/2-inch rectangles. You should have 20 rectangles.
5. Take one rectangle and spread 2 teaspoons chocolate hazelnut butter in the middle, leaving a border around the edges. Top with another rectangle and use a fork to crimp the edges together. Repeat with the remaining 18 rectangles.
6. Sprinkle tops with a generous pinch coarse salt and turbinado sugar.
7. Bake for 11-13 minutes, until edges start to turn light golden brown. Cool for 5 minutes on tray and then transfer to a wire rack to finish cooling.