CINNAMON HAZELNUT BISCOTTI
These are delicious with coffee and they smell wonderful!
Provided by Kris
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
- In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
- Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g
HAZELNUT CINNAMON CRESCENTS
Provided by Dede Wilson
Categories Cookies Food Processor Bake Christmas Kid-Friendly Low Cal Hazelnut Cinnamon Christmas Eve Party Butter Bon Appétit Small Plates
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
- Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
- Good to go:
- The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.
HAZELNUT CINNAMON ROLLS
Cinnamon rolls with an Italian flair, courtesy of Giada De Laurentiis. Please note that the rising time is included with the cooking time.
Provided by Irmgard
Categories Yeast Breads
Time 1h40m
Yield 9 rolls
Number Of Ingredients 10
Steps:
- Brush 1 tablespoon of melted butter over the bottom and sides of an 8" x 8" baking dish.
- Mix the nuts, sugars, cinnamon and cloves in a small bowl.
- Roll out the thawed dough on a lightly floured surface to a 12" x 9" rectangle.
- Brush 1 tablespoon of butter over the dough.
- Sprinkle the nut mixture over the dough, leaving a 1/2" border along the top and bottom sides.
- Starting at 1 long side, roll up the dough jelly roll-style, forming a log.
- Pinch the seam to seal.
- Cut the log into 9 equal pieces.
- Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly.
- Cover the dish with plastic wrap.
- Let the rolls rise in a warm, draft-free area until doubled in size, about 45 minutes.
- Position the centre rack of the oven and preheat to 325 degrees F.
- Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
- Meanwhile, whisk the icing sugar, mascarpone chesse and buttermilk in a medium bowl until smooth and creamy.
- Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over the top.
- Serve warm.
Nutrition Facts : Calories 139.5, Fat 6.9, SaturatedFat 2.7, Cholesterol 10.2, Sodium 31.6, Carbohydrate 19.9, Fiber 0.6, Sugar 18.8, Protein 0.8
HAZELNUT S'MORES BARS RECIPE BY TASTY
Here's what you need: butter, brown sugar, egg, vanilla extract, flour, graham cracker crumbs, baking powder, salt, hazelnut spread, dark chocolate, marshmallow fluff
Provided by Hitomi Aihara
Categories Desserts
Yield 9 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix butter and brown sugar.
- Beat in the egg and vanilla and continue blending for 2 minutes.
- Add the dry ingredients and mix until dough forms.
- Divide the dough in half.
- Place half of the dough in the baking tray, making sure the entire bottom is covered.
- Spread the hazelnut spread evenly, then add the dark chocolate on top.
- Spread marshmallow fluff on top of the chocolate. (Microwave the fluff for 30 seconds. It will make it more spreadable.)
- Take the remaining dough and make small shingles to cover the the top.
- Bake for 35 minutes or until the top is golden brown.
- Cut into desired pieces and enjoy!
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 25 grams
HAZELNUT S'MORES SANDWICH
Get out the napkins before you dive into this delicious-but-messy dessert sandwich. You can also make it on the grill. Cook, covered, over indirect heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream and sprinkle with crumbled graham crackers. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.
CHOCOLATE HAZELNUT MOUSSE CUPS
Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
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