HAZELNUT AND ALMOND COOKIES
This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor.
Provided by Chuck
Categories World Cuisine Recipes European Italian
Yield 60
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
- In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
- Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
- Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 8 g, Fat 6.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 7.5 mg, Sugar 6.4 g
HAZELNUT AND LEMON COOKIES
Provided by Susan Herrmann Loomis
Yield Makes about 48 cookies
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- 2. Sift together the flour, baking powder, and salt onto a piece of waxed paper.
- 3. In a large bowl or the bowl of an electric mixer, whisk 2 of the eggs until they are foamy. Gradually whisk in the sugar and continue whisking until the mixture is pale yellow and light, about 4 minutes. Whisk in the oil, then add the lemon zest and mix well. Mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Then quickly and thoroughly mix in the hazelnuts.
- 4. Turn out the dough onto a lightly floured work surface and divide it in half. Shape each half in an 8-inch-long log and 2 inches thick. Flatten the tops slightly and place the logs about 2 inches apart on one of the prepared baking sheets. Mix the remaining egg with 2 teaspoons water for an egg wash and brush it lightly on the logs.
- 5. Bake the logs in the center of the oven until they are puffed and golden, 25 to 30 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Leave the oven on.
- 6. With a sharp knife, cut each of the logs on the diagonal into about 24 pieces. Place the slices, cut side down, on the parchment-lined sheets and bake until they are golden on one side, about 15 minutes. Turn the slices and bake until golden on the other side, about 10 minutes more. Remove from the oven and let cool on wire racks.
HAZELNUT-ALMOND ZIMTSTERNE
These nutty, nicely spiced cutouts dusted with sugar are a German tradition. Serve them with cups of tea or coffee for dunking.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 6-1/2 dozen.
Number Of Ingredients 8
Steps:
- Toast almonds and hazelnuts; cool completely. Place nuts in a food processor; cover and process until finely ground., In large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine the nut mixture, flour, cinnamon and nutmeg; fold into egg whites. Cover and refrigerate for 1 hour., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° until edges are lightly browned, 9-11 minutes. Remove to wire racks to cool. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT ALMOND BISCOTTI
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
OMA KIENER'S HAZELNUT CHRISTMAS COOKIES
An ice box cookie, these were one of the two Christmas cookie recipes my German grandmother made every year until her death at age 92. While they may not be fancy like other Christmas cookies recipes, they are easy to make and taste very nutty. They make me think of Christmas and my grandmother every time I enjoy one.
Provided by KitchenGeisha
Categories World Cuisine Recipes European German
Time 8h27m
Yield 48
Number Of Ingredients 9
Steps:
- Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
- Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
- Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.
Nutrition Facts : Calories 52 calories, Carbohydrate 6 g, Cholesterol 12.8 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 47.5 mg, Sugar 2.9 g
3-INGREDIENT HAZELNUT COOKIES
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Provided by Molly Baz
Categories 3-Ingredient Recipes Hazelnut Soufflé/Meringue Egg Wheat/Gluten-Free Dessert Cookies Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
- Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
- Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.
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Reviews 29Estimated Reading Time 5 mins
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
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