Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper.
To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Include the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid.
On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the wedding cake tin, with a tiny bit associated with overhang. Press it into the tin. (Don’t worry if the dough tears as you lift it into the tin, just press it into place in an even layer. )
For the filling, mix the chocolates spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the particular cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top.
Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie money, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour.
Preheat the oven in order to 180C/170C Fan/Gas 4.
Bake the pie for 35–40 minutes until golden. Remove from the oven plus leave to cool completely in the tin.
Loosen the pie in the container (this will make it easier to remove) and put it within the fridge to chill overnight.
Remove from the tin, cut into wedges and serve.