Hazelnut Crisps Recipes

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HAZELNUT CRISPS



Hazelnut Crisps image

These are light, crispy, awesome. I learned to make them in Ireland. The measurements are converted from metric, so I had to do weights. Hope this doesn't cause a problem for too many people, but these cookies are worth it. I like to use them as accompaniments to custards and ice creams, or as a part of a cookie tray.

Provided by P48422

Categories     Drop Cookies

Time 28m

Yield 36 cookies

Number Of Ingredients 8

13 ounces granulated sugar
9 ounces unsalted butter
2 large eggs
1 teaspoon vanilla
10 ounces flour, all-purpose
1 teaspoon baking soda
1 teaspoon baking powder
5 ounces hazelnuts, toasted,skinned and chopped fine

Steps:

  • Preheat oven to 350 degrees F Line your baking sheets with parchment.
  • Cream sugar& butter until light and fluffy.
  • Add eggs and vanilla, mix until incorporated.
  • Sift flour, soda and baking powder.
  • Fold into egg mixture.
  • Fold in nuts.
  • Drop by spoonfuls onto baking sheet, leaving space for spreading.
  • Bake about 8 minutes or until golden brown.
  • Remove from baking sheet and cool on a wire rack.
  • NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
  • Slice and bake.

HAZELNUT CRISPS



Hazelnut crisps image

These thin and delicate nutty biscuits are delicious served with ice cream or creamy desserts or presented in a gift hamper

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 35m

Yield Makes about 30

Number Of Ingredients 5

85g hazelnut
50g plain flour
200g caster sugar
2 egg whites
½ tsp vanilla extract

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.

Nutrition Facts : Calories 51 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein

HAZELNUT SPRITZ



Hazelnut Spritz image

Provided by Food Network

Categories     dessert

Time 55m

Yield 5 dozen cookie

Number Of Ingredients 7

1/2 cup hazelnuts or filberts, toasted
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper. A plain baking sheet need not be greased.
  • Put the nuts into the food processor and grind them until very fine. In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light. Add the ground nuts and flour. Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips. Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet.
  • Bake for 10 minutes, just until lightly browned. Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.
  • While the cookies bake, combine the chocolate chips and cream in a small glass bowl. Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted. Dip cooled cookies in the chocolate so that ends are coated by 1/2 inch. Place on the parchment or on waxed paper to harden.

CHOCOLATE-HAZELNUT CRISPY RICE BARS



Chocolate-Hazelnut Crispy Rice Bars image

Provided by Tia Mowry

Categories     dessert

Time 45m

Yield 20 to 25 bars

Number Of Ingredients 6

4 tablespoons (1/2 stick) unsalted butter
One 10-ounce bag mini marshmallows
6 cups puffed rice cereal, such as Rice Krispies
Vegetable oil, for oiling hands
1 cup marshmallow creme
3/4 cup chocolate-hazelnut spread, such as Nutella

Steps:

  • Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter.
  • Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely.
  • Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes.
  • Slice into bars with a serrated knife.

BLUEBERRY HAZELNUT CRISP



Blueberry Hazelnut Crisp image

Pacific Northwest hazelnuts; Pacific Northwest blueberries in July/August. I got this recipe from a handout from Central Market in Shoreline, WA. Enjoy!!

Provided by BarbryT

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup sugar
2 tablespoons flour
4 cups blueberries
2 tablespoons lemon juice
1/2 cup hazelnuts, toasted, cooled and skinned
3/4 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces

Steps:

  • Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
  • In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
  • In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
  • Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
  • Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
  • Cool slightly before serving.

HAZELNUT COOKIES



Hazelnut Cookies image

These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.

Provided by Sierra

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 35m

Yield 40

Number Of Ingredients 9

1 cup butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped hazelnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
  • Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
  • Bake in the preheated oven until lightly browned, 10 to 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g

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