Hazelnut Shamrock Biscuits Recipes

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SHAMROCK BISCUITS



Shamrock Biscuits image

Just the right mix of seasonings flavors these simple-to-fix-biscuits baked by the CT home economists. Garlic, Parmesan cheese and oregano add a tasty twist to standard refrigerated dough. And using a cookie cutter to form shamrocks gives the a festive flair for gatherings all through spring.

Provided by Taste of Home

Time 30m

Yield 10 biscuits.

Number Of Ingredients 5

1 tube (16.3 ounces) large refrigerated flaky biscuits
1/4 cup butter, melted
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon dried oregano

Steps:

  • Cut biscuits into shamrock shapes with a 2-in. cookie cutter or knife; discard trimmings. Place biscuits on an ungreased baking sheet. , Bake at 375° for 11-15 minutes or until golden brown. Combine remaining ingredients; brush over warm biscuits.

Nutrition Facts :

HAZELNUT COOKIES



Hazelnut Cookies image

The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 5

1/2 cup blanched hazelnuts
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt

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.

SHAMROCK BISCUITS



Shamrock Biscuits image

Make and share this Shamrock Biscuits recipe from Food.com.

Provided by SaNdRa

Categories     Breads

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 3

10 -12 refrigerated biscuits (cheddar & garlic or any flavor or brand found in the frozen bread aisle of any grocery store)
10 -12 leaves fresh flat leaf parsley (1 leaf for each biscuit. Note that the curly kind will not work)
1 egg white

Steps:

  • Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
  • Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
  • Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
  • The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish). happy baking :-).
  • ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.

Nutrition Facts : Calories 96, Fat 4, SaturatedFat 1, Sodium 330, Carbohydrate 12.8, Fiber 0.4, Sugar 2.2, Protein 2.2

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Make and share this Hazelnut Biscotti recipe from Food.com.

Provided by Karin...

Categories     Dessert

Time 1h20m

Yield 30 Biscottis

Number Of Ingredients 10

2 1/2 cups whole shelled hazelnuts or 2 1/2 cups almonds, toasted and skins rubbed off
1 3/4 cups sugar
4 cups flour
3 tablespoons unsweetened cocoa (optional)
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs
3 tablespoons hazelnut-flavored liqueur or 3 tablespoons almond-flavored liqueur
1/2 teaspoon almond extract (if using almonds)
2 tablespoons melted butter

Steps:

  • Variations-------------.
  • GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
  • Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
  • ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
  • CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
  • Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
  • LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
  • Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
  • COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
  • Also add 2 teaspoons ground cardamon or cinnamon.
  • Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
  • Preheat the oven to 350'F (180'C or Gas mark 4).
  • Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
  • Place in a bowl.
  • Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
  • In another bowl, blend the eggs, liquer and butter.
  • Stir into the dry ingredients and knead gently with your hands to form a dough.
  • Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
  • Bake at 350'F for 40 minutes.
  • Remove from oven.
  • Allow to cool for 10 minutes.
  • Cut with a serrated knife into 1/2" slices.
  • Return the slices to the baking trays.
  • Place them UPRIGHT and SPACED WELL APART.
  • Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
  • Cool and store in an airtight container at room temperature.

Nutrition Facts : Calories 198.3, Fat 8.8, SaturatedFat 1.3, Cholesterol 44.3, Sodium 82.8, Carbohydrate 26.4, Fiber 1.5, Sugar 12.3, Protein 4.7

OATY HAZELNUT COOKIES



Oaty hazelnut cookies image

Soft and slightly chewy, these oaty cookies contain apple and maple syrup instead of sugar. They're packed with hazelnuts which are a good source of vitamins and minerals

Provided by Good Food team

Categories     Dessert, Snack, Treat

Time 45m

Yield makes 9

Number Of Ingredients 9

50g butter , plus a little for greasing
2 tbsp maple syrup
1 dessert apple , unpeeled and coarsely grated (you need 85g)
1 tsp cinnamon
50g raisins
50g porridge oats
50g spelt flour
40g unblanched hazelnuts , cut into chunky slices
1 egg

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.

Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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