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Entries tagged with 'hazelnuts'

Hazelnut Apricot Macarons

Serious Eats Carrie Vasios Mullins Post a comment

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. More

Hazelnut Chocolate Torte With Espresso Ganache

Serious Eats Yvonne Ruperti 3 comments

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. More

Chocolate Hazelnut (Better than Nutella) Gelato

Serious Eats Max Falkowitz 6 comments

Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again. More

Baby Spinach Salad with Pears, Red Onions, Cranberries and Toasted Hazelnuts

Serious Eats Jennifer Segal 2 comments

Tender greens, juicy pears, crimson cranberries, and toasted hazelnuts make a festive salad to start all those special holiday meals. More

Twisted Toll House Cookies

Serious Eats Caroline Russock 1 comment

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. More

Coffee Coffee Cake

Serious Eats María del Mar Sacasa 3 comments

A coffee flavored cake is layered with a crunchy, nutty streusel of toasted hazelnuts and intensely earthy cocoa nibs. More

Panforte di Siena

Serious Eats Carrie Vasios Mullins 1 comment

Packed with dried fruit and nuts, this Tuscan specialty makes an energizing, healthy breakfast. More

Hazelnut Chocolate Scones

Serious Eats Carrie Vasios Mullins Post a comment

Both toasted chopped hazelnuts and hazelnut flour are used in these nutty chocolate chunk scones. More

Fine Cooking's Chocolate-Glazed Chocolate-Hazelnut Cookies

Serious Eats Caroline Russock 1 comment

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. More

Linzer Cookies

Serious Eats Carrie Vasios Mullins 1 comment

In this classic Austrian treat, hazelnut cookies are sandwiched around raspberry jam and dusted with confectioners' sugar. More

Chocolate-Hazelnut Layer Cake

Serious Eats María del Mar Sacasa 5 comments

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. More

Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette

Serious Eats J. Kenji López-Alt 1 comment

A hearty sweet and savory salad fro wintry weather. More

Dinner Tonight: Quinoa 'Risotto' with Toasted Hazelnuts and Dried Currants

Serious Eats Nick Kindelsperger 5 comments

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. More

Chocolate Hazelnut Tart Scented with Orange

Serious Eats Nick Malgieri Post a comment

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. More

Huguenot Torte

Serious Eats María del Mar Sacasa 3 comments

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... More

Heavenly Chocolate Hazelnut Almond Spread

Serious Eats Lucy Baker 5 comments

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.... More

Pan-Seared Halibut with Caramelized Cauliflower & Hazelnuts

Serious Eats Caroline Russock Post a comment

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... More

Cook the Book: Hazelnut Poppy Seed Cookies

Serious Eats Caroline Russock 1 comment

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. More

Nutella Linzer Cookies

Serious Eats Caroline Russock 2 comments

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... More

Cook the Book: Hazelnut and White Chocolate Cookies

Serious Eats Grace Kang 2 comments

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? More

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