Glazed Hazelnut Squares Recipes

HAZELNUT CAKE SQUARES

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.

27 BEST HAZELNUT DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hazelnut treat in 30 minutes or less!

HAZELNUT BARS

Steps:

• Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
• Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
• Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
• Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
• Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
• Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

GLAZED CHEESE DANISH SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine cream cheese, sugar, egg, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
• Spread 1 can crescent roll dough onto the bottom of the prepared baking pan. Spread cream cheese mixture over top, and top with remaining can of crescent roll dough.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, mix together powdered sugar and milk to make a glaze. Pour glaze on top of cooled Danishes and cut into squares.

GRUYERE AND HAZELNUT SQUARES

Steps:

• Place flours, salt, and pepper in the bowl of a food processor; pulse to combine. Add cheese and butter; pulse until blended. Add egg and cream; process until ingredients are moist and well combined but a dough will not form around the blade, 15 to 20 seconds.
• Place a piece of plastic wrap on work surface. Turn dough out onto plastic wrap; press together until it forms a cohesive dough. Divide dough into 2 equal pieces. Using the plastic wrap to assist you, form each piece of dough into two square 5 1/2-inch-by-1 1/2-inch logs. Rewrap each log separately, twisting ends to flatten. Transfer logs to freezer until chilled, 45 minutes to 1 hour.
• Preheat oven to 375 degrees with a rack set in center. Line baking sheets with parchment paper; set aside.
• Using a sharp knife with a thin blade, slice dough crosswise into 1/8-inch-thick squares, turning log after each cut to help maintain shape. Transfer squares to prepared baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with sea salt, if desired.
• Transfer baking sheets to oven. Bake until crisp and golden around the edges, about 12 minutes. Transfer crackers to a wire rack to cool.

LEMON HAZELNUT SQUARES

Steps:

• For crust:
• Preheat oven to 350°F. Line 8-inch square baking pan with foil; butter foil. Mix flour, sugar and salt in processor. Add butter and nuts and blend until fine meal forms. Press onto bottom of prepared pan. Bake until light brown around edges, about 18 minutes.
• Meanwhile, prepare filling:
• Blend first 6 ingredients in processor.
• Pour filling onto hot crust. Bake until filling begins to brown at edges and is just springy to touch, about 20 minutes. Cool completely in pan on rack.
• Lift foil and dessert from pan. Gently peel foil from edges. Cut dessert into 16 squares. (Can be made 1 day ahead. Wrap tightly; chill.) Sift powdered sugar over squares; serve at room temperature.

CHOCOLATE-HAZELNUT SHORTBREAD SQUARES

Steps:

• Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
• With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
• Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
• Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
• Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
• Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.

CHOCOLATE-HAZELNUT BARS

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.

GOLDEN-GLAZED CARROT, MUSHROOM & HAZELNUT TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, seasoning and half the maple syrup. Bake for 20 mins, turning once.
• Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1cm border. Prick the centre area with a fork and put in the oven for 12 mins with the carrots.
• Fry the shallot in butter until totally soft, then stir through the mushrooms. Fry for several mins until mushrooms are tender and the mixture is dry. Spread out on a plate to cool. Whizz a third of the mushroom mixture with the nuts, cream cheese, tarragon and seasoning, so you have a coarse texture. Tip into a bowl and stir through the remaining mushroom mix.
• Remove the pastry base from the oven and gently press down the centre area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins until the pastry is golden. Sprinkle with a few tarragon leaves and some more chopped nuts to serve.