Hazelnut Biscuits Crackers Recipes

HAZELNUT CRACKERS

Steps:

• In a food processor grind nuts until they turn into a nut butter.
• In a bowl whisk together flour, Parmesan, salt, and sugar. With a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Stir in nut butter, egg, and cream until mixture just forms a dough (dough will be sticky). On a lightly floured work surface with floured hands knead dough until just smooth.
• Divide dough in half and form each half into a 9-by-1 1/2 inch log. Freeze logs, wrapped separately in wax paper, until firm, at least 1 hour, and up to 2 days. Bring dough to cool room temperature 15 minutes before proceeding to facilitate slicing.
• Preheat oven to 400°F.
• Cut logs diagonally into 1/3-inch-thick slices. Arrange slices 1/2 inch apart on 2 baking sheets and bake in batches in middle of oven 12 minutes, or until undersides are just golden brown. Carefully turn crackers over with a metal spatula and bake about 2 minutes more, or until undersides are just golden brown. Transfer crackers carefully with spatula to a rack (crackers will crisp as they cool) and sprinkle lightly with salt.

HAZELNUT COOKIES

Steps:

• Preheat oven to 375 degrees. Place hazelnuts on a baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350 degrees. Pulse in a food processor until just finely ground (do not grind into a paste).
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add flour, ground hazelnuts, and salt; beat until dough forms. If needed, drizzle in 1 to 2 tablespoons water, 1 tablespoon at a time, to help form a dough. Dough can be wrapped well in plastic and refrigerated up to 1 day or frozen up to 3 months (thaw in refrigerator before using).
• Roll dough into 1-inch balls and transfer to parchment-lined baking sheets, spacing 2 inches apart. Press balls with tines of fork to flatten. Bake until edges are golden, rotating sheets halfway through, 12 to 15 minutes. Transfer sheets to a wire rack and let cookies cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

HAZELNUT AND ALMOND COOKIES

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.

3-INGREDIENT HAZELNUT COOKIES

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.

HAZELNUT CRISPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
• Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.

OATY HAZELNUT COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
• Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
• Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.