Filbert Bars Recipes
CHOCOLATE-HAZELNUT BARS
An attractive and tasty bar cookie adapted from Family Circle magazine. Using the Nutella as frosting makes this simple and quick to put together. Note added 9/16/05: Even though the recipe calls simply for an egg yolk, I would suggest using the whole egg as I believe they will hold together better. Thanks to Caroline Cooks for testing this change. :)
Provided by GaylaJ
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F and generously coat a 13x9-inch baking pan with nonstick cooking spray (I lined with non-stick aluminum foil, allowing excess over sides of pan so I can lift them out to cut).
- Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended.
- Mix in flour, salt and 1/3 cup finely chopped hazelnuts.
- Press evenly in prepared pan.
- Bake for 20 minutes or until top is golden brown.
- Remove pan to wire rack and cool 10 minutes.
- Spread top evenly with chocolate-hazelnut spread, then sprinkle with remaining hazelnuts.
- Chill to set top, then cut into 24 bars.
Nutrition Facts : Calories 213.5, Fat 12.7, SaturatedFat 5.6, Cholesterol 28.2, Sodium 57.4, Carbohydrate 23.2, Fiber 1.1, Sugar 14.1, Protein 2.2
FILBERT FINGER COOKIES
These are a great cookie to make with your little ones. Super easy and fun to make; plus the recipe makes a LOT of fingers!
Provided by trishypie
Categories Dessert
Time 25m
Yield 72 cookies
Number Of Ingredients 6
Steps:
- In a bowl, mix butter, flour, sugar and milk.
- Add filberts and roll them into small balls and then into 'finger' shapes. The butter will hold the mix together.
- Bake at 375 degrees for 10 minutes and then place on a cooling rack.
- Once the cookies are cooled, melt the chocolate and dip either end of the finger. Enjoy!
FILBERT BARS
A chewy bar chocked full of hazelnuts.
Provided by Fred
Categories Hazelnut Cookies
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix together the flour, hazelnuts, baking powder, spices and salt. In a large bowl, cream the shortening and powered sugar. Beat in the lemon zest. Gradually stir in the dry ingredients. Press the dough into an ungreased 9-inch square baking pan.
- Bake for 18 to 20 minutes, until the top is golden. Let cool in the pan or on a wire rack.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 6 g, Fat 5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 26.9 mg, Sugar 2.6 g
CREAM FILBERTS
"These cookies remind me of 'mothball candy' I used to buy with dimes Grandma gave me," remembers field editor Deanna Richter of Elmore, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients and gradually add to creamed mixture. , Roll heaping teaspoonfuls of dough into balls; press a hazelnut into each and reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 12-15 minutes or until lightly browned. Cool on wire racks. In a bowl, combine the confectioners' sugar, water and vanilla until smooth; dip tops of cookies in glaze. Sprinkle with sugar.
Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 9mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
FILBERT BARS
A chewy bar chocked full of hazelnuts.
Provided by Fred
Categories Hazelnut Cookies
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix together the flour, hazelnuts, baking powder, spices and salt. In a large bowl, cream the shortening and powered sugar. Beat in the lemon zest. Gradually stir in the dry ingredients. Press the dough into an ungreased 9-inch square baking pan.
- Bake for 18 to 20 minutes, until the top is golden. Let cool in the pan or on a wire rack.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 6 g, Fat 5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 26.9 mg, Sugar 2.6 g
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