Hazelnut Cappuccino Recipes

HAZELNUT CAPPUCCINO CRINKLES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
• Roll dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheet.
• Bake about 9 minutes or until set. Immediately press candy piece into top of each cookie. Cool 1 minute; remove from cookie sheet to wire rack.

HAZELNUT COFFEE MARTINI

Steps:

• To a cocktail shaker filled with ice, add the hazelnut liqueur, coffee liqueur, vodka and cream. Shake vigorously for 1 minute, then strain into 4 digestif glasses. Top with chocolate shavings.

HAZELNUT COFFEE

Steps:

• In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.

HAZELNUT CAPPUCCINO

Steps:

• Add milk gradually to flavored coffee mix in mug, stirring until dissolved.
• Stir in hazelnut spread until well blended. Top with COOL WHIP.
• Serve immediately.

LOW-FAT HAZELNUT CAPPUCCINO BISCOTTI

Steps:

• Sift the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl, mix the coffee, milk, egg, egg white, and vanilla; Add to the dry ingredients and stir until doughy.
• Fold in the hazelnuts.
• On a floured surface, form TWO logs 8" long and 3" wide.
• Spray a cookie sheet with cooking spray and place the logs a few inches a part.
• If desired, prepare an egg wash of 3/4 part egg white and 1/4 part water. Brush the logs gently and cover w/ COARSE sugar.
• Bake for 20-25 minutes at 350 degrees until golden brown.
• Cool for 15 minutes.
• Cut the logs into .5" thick slices and place cut side up on the cookie sheet.
• Cook for an additional 40 minutes at 275 degrees flipping halfway through.

HAZELNUT CAPPUCCINO TORTE

Steps:

• Preheat oven to 350 degrees.
• Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
• Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
• In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
• Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
• Bake at 350 degrees for 30 minutes. Let cool and then unmould.
• In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
• Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.