HAZELNUT MADELEINE COOKIES
These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They're baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT MADELEINES
This is by Guillaume Brahimi in "The Sydney Morning Hearld" 10 Oct 09. You will need a madeleine tray with small moulds. The prep time does not include overnight refridgeration.
Provided by Coasty
Categories Drop Cookies
Time 25m
Yield 50 biscuits
Number Of Ingredients 6
Steps:
- Heat butter over low heat watching carefully until a light brown colour. Remove from heat and cool.
- Lightly mix the eggs with sugar. Add the flour, baking powder and ground hazelnuts and mix until combined.
- Add the cooled butter and mix again. Cover with cling film, then rest in the fridge overnight.
- Preheat oven to 180°C Grease a madeleine tray with butter and flour.
- Pipe the mixture into the moulds. Bake for 10mins. Remove from oven and leave for 2 minutes.
- Serve while still warm.
Nutrition Facts : Calories 79.8, Fat 5.5, SaturatedFat 2.6, Cholesterol 30.8, Sodium 51.8, Carbohydrate 6.7, Fiber 0.3, Sugar 4.6, Protein 1.2
CHOCOLATE-HAZELNUT DROP COOKIES
Provided by Giada De Laurentiis
Time 1h1m
Yield 38 to 40 cookies
Number Of Ingredients 5
Steps:
- For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
- Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
Nutrition Facts : Calories 104 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Protein 1 grams, Sugar 6 grams
CHOCOLATE-HAZELNUT MADELEINES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 8 madeleines
Number Of Ingredients 4
Steps:
- Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
- Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
- Preheat the broiler to high.
- If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
- Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
- Serve alongside Bourbon Milk (see below) if desired.
HAZELNUT COOKIES
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
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
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.
MADELEINE COOKIES
Tried this recipe several times, and never failed. Both my family and friends love the cookies a lot.
Provided by lizshary
Categories Dessert
Time 1h13m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
- Pour the eggs into the mixture, and mix them together.
- Add milk, and mix until blended.
- Mix in flour, baking powder and vanilla sugar.
- Add the softened butter, and mix until blended.
- Cover the bowl and put it in the fridge for about an hour. (Personally, I don't think this step is necessary.)
- You'd better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
- Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
- Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
- You can slightly butter and flour the pan again for the next batch.
- Dust the cookies with icing sugar before serving.
MADELEINES
Enjoy these classic Madeleines cookies with some tea or coffee for a delicious treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.
HAZELNUT COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams
More about "hazelnut madeleine cookies recipes"
DELECTABLE HAZELNUT MADELEINES - LIVING SWEET MOMENTS
From livingsweetmoments.com
5/5 (4)Total Time 27 minsEstimated Reading Time 4 minsCalories 211 per serving
HOW TO MAKE MADELEINES - THE PIONEER WOMAN
From thepioneerwoman.com
PERFECT MADELEINE COOKIES: SO BUTTERY & DELICATE! -BAKING A MOMENT
From bakingamoment.com
HAZELNUT MADELEINES WITH FRANGELICO CREAM | JAMIE OLIVER
From jamieoliver.com
HAZELNUT MADELEINES RECIPE | PBS FOOD
From pbs.org
MADELEINE COOKIES – SWEET BAKING ADVENTURES
From sweetbakingadventures.com
CHOCOLATE HAZELNUT MADELEINES | RECIPE | MADELEINE RECIPE
From pinterest.com
HOW TO MAKE CLASSIC FRENCH MADELEINE COOKIES - TASTE OF …
From tasteofhome.com
CHOCOLATE COATED HAZELNUT MADELEINES - DANI'S COOKINGS
From daniscookings.com
HOW TO MAKE HAZELNUT MADELEINE COOKIES - MARTHA STEWART
From marthastewart.com
HAZELNUT PRALINE COOKIES - THE FINER COOKIE
From thefinercookie.com
CHOCOLATE MADELEINES | KING ARTHUR BAKING
From kingarthurbaking.com
THE 5 BEST MADELEINES RECIPES
From thespruceeats.com
HAZELNUT SHORTBREAD COOKIES - THE DARING GOURMET
From daringgourmet.com
10 BEST GROUND HAZELNUT COOKIE RECIPES | YUMMLY
From yummly.com
EASY HAZELNUT BROWNIE COOKIES - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
BUTTERY HAZELNUT LACE COOKIES RECIPE - CHATELAINE.COM
From chatelaine.com
CHOCOLATE-HAZELNUT MADELEINES | GIADZY
From giadzy.com
ERIC FRECHON'S MADELEINES WITH HAZELNUT SPREAD - THE WORDROBE
From thewordrobe.com
DARK CHOCOLATE HAZELNUT MADELEINES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
10 BEST HAZELNUT FLOUR COOKIES RECIPES | YUMMLY
From yummly.com
HAZELNUT MADELEINES | FRESH TASTES | PBS FOOD
From pbs.org
BEST CHOCOLATE-HAZELNUT MADELEINES RECIPES - FOOD NETWORK
From foodnetwork.ca
HOMEMADE EASY 20 MINUTE MADELEINE COOKIES - ALL WE EAT
From allweeat.com
HAZELNUT COOKIE RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC FRENCH MADELEINES RECIPE - BAKER BY NATURE
From bakerbynature.com
HAZELNUT COOKIES WITH MILK CHOCOLATE RECIPE - SERIOUS EATS
From seriouseats.com
MADELEINES RECIPE, JULIA CHILD’S CLASSIC FRENCH MADELEINES
From kannammacooks.com
BROWN BUTTER HAZELNUT MADELEINES - ADRI BARR CROCETTI
From adribarrcrocetti.com
CHOCOLATE HAZELNUT MADELEINES | FLOATING KITCHEN
From floatingkitchen.net
HAZELNUT WAFER COOKIES - TEATIME MAGAZINE
From teatimemagazine.com
ITALIAN HAZELNUT COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LE BRISTOL PARIS STUFFED HAZELNUT SPREAD MADELEINES
From thetasteedit.com
HAZELNUT MADELEINES - POLLY RUTH
From pollyruth.co
BEST DOUBLE HAZELNUT COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TOASTED HAZELNUT MERINGUE COOKIES - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
THE BEST CLASSIC FRENCH MADELEINE COOKIE RECIPE | FOODAL
From foodal.com
GUILLAUME BRAHIMI'S HAZELNUT MADELEINES RECIPE : SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love