Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.
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Entries tagged with 'hazelnuts'
This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.
Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again.
Tender greens, juicy pears, crimson cranberries, and toasted hazelnuts make a festive salad to start all those special holiday meals.
Adapted from her Portland based dessert truck and namesake cookbook, The Sugar Cube, these cookies gain a wonderfully nutty richness due to the high oil content of the nuts. The cookies bake up thin, crisp, and totally awesome, especially when finished with a pinch of crunchy fleur de sel.
A coffee flavored cake is layered with a crunchy, nutty streusel of toasted hazelnuts and intensely earthy cocoa nibs.
Packed with dried fruit and nuts, this Tuscan specialty makes an energizing, healthy breakfast.
Both toasted chopped hazelnuts and hazelnut flour are used in these nutty chocolate chunk scones.
If Nutella is the way to your heart, these Chocolate-Glazed Chocolate-Hazelnut Cookies are going to be the highlight of your holiday cookie baking season.
In this classic Austrian treat, hazelnut cookies are sandwiched around raspberry jam and dusted with confectioners' sugar.
This cake, with its tiers of moist chocolate cake refreshed with hazelnut liqueur and airy drifts of chocolate, Nutella, and toasted hazelnut mousse, transports me the memory of a small bowl of Baci in the living room.
A hearty sweet and savory salad fro wintry weather.
I've made a few quinoa dishes over the past year, but none were cooked quite like this recipe from Michael Lomonaco and Andrew Friedman's Nightly Specials. The result is slightly nutty, a little sweet, and surprisingly filling. Basically, it's good ol' comfort food, perfect for the fall. Part of the success is due to the hazelnuts, which are toasted first, then chopped.
The tart is a baked ganache (a simple mixture of chocolate and cream), scented with orange zest and rum, topped with chopped hazelnuts, in a sweet hazelnut pastry crust. A final drizzle of chocolate makes a simple decoration.
Baking notes: The original Huguenot torte is made with apples and pecans. If you'd like to make that version, replace the cherries with 1 apple, peeled, cored, and chopped (it should yield 1/2 to 3/4 cup) and the hazelnuts with...
This spread is like Nutella for grownups. It's about half as sweet and just a little bit chunky. It will keep for up to a month in the refrigerator. Adapted from Nuts in the Kitchen by Susan Herrmann Loomis....
The following recipe is from the September 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! While thumbing through the pages of Laurent Tourondel's Fresh from the Market I was looking for...
The cookies baked up beautifully—crisp, crumbly, and buttery, but not overly sweet, as shortbread should be. The hazelnuts were toasty and nutty—flavors made more intense by the baking— and the poppy seeds were a fantastic textural addition that made these cookies breakfast-worthy.
The following recipe is from the December 30 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Nutella is a beautiful thing. Chocolate and hazelnuts brought together into a creamy spread—what's not to...
Yeah, I know it's not really chocolate. Whatever, I still like it. Besides, this recipe from Urban Italian uses it only to make the cookies "decadent-tasting" and "moist." With that said, can't we all just get along?