Hazelnut Tea Cakes Recipes

RUSSIAN TEA CAKES

Steps:

• Sift flour and salt together. Using electric mixer, cream butter in large bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in 3 batches. Mix in hazelnuts. Refrigerate at least 1 hour or up to 12 hours.
• Preheat oven to 400°F. Form dough into 1-inch balls. Space 1 inch apart on ungreased cookie sheet. Bake until just firm to touch, about 15 minutes. Transfer to rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container.

CHEF JOHN'S RUSSIAN TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
• Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
• Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
• Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
• Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

HAZELNUT TEA COOKIES

Steps:

• Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
• Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
• Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
• Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.

PUMPKIN-HAZELNUT TEA CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat an 8-by-4-inch loaf pan with cooking spray.
• In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
• In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
• Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
• Pour the batter into the prepared pan.
• Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
• Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
• Let cool in the pan on a wire rack for 10 minutes.
• Turn the loaf out of the pan onto the rack and let cool completely.
• Cut into 12 slices to serve.

JO'S HAZELNUT CAKES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, sift together the flour, baking powder and salt.
• In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
• Add flour mixture while beating. Add the heavy cream 1/2 cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
• Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
• Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).

HAZELNUT PEAR CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.