Hazelnut Topped Apricot Bar Cookies Recipes

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APRICOT-HAZELNUT TRIANGLES



Apricot-Hazelnut Triangles image

These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield About 2-1/2 dozen.

Number Of Ingredients 11

1/3 cup butter, softened
1 cup sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
3 tablespoons apricot preserves or flavor of your choice
1/3 cup butter, melted
2 tablespoons water
3/4 cup finely chopped hazelnuts or nuts of your choice
7 ounces dark chocolate candy coating, melted

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

HAZELNUT-TOPPED APRICOT BAR COOKIES



Hazelnut-Topped Apricot Bar Cookies image

Categories     Cookies     Food Processor     Egg     Nut     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Mother's Day     Father's Day     Apricot     Shower     Hazelnut     Party     Potluck     Jam or Jelly     Bon Appétit     Small Plates

Yield Makes 24

Number Of Ingredients 9

1 cup hazelnuts, toasted, husked
1 1/2 cups powdered sugar
1/4 teaspoon ground cinnamon
1 cup all purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup apricot preserves

Steps:

  • Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
  • Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
  • Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

HAZELNUT-APRICOT WINDOWS



Hazelnut-Apricot Windows image

Categories     Cookies     Mixer     Fruit     Nut     Bake     Christmas     Kid-Friendly     Apricot     Winter     Shower     Hazelnut     Party     Pastry     Bon Appétit     Small Plates

Yield Makes about 4 dozen

Number Of Ingredients 12

1cuphazelnuts, toasted, husked
1 tablespoon plus 2/3 cup sugar
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1 large egg
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon lemon extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 2/3 cups all purpose flour
Apricot jam
Powdered sugar

Steps:

  • Combine hazelnuts and 1 tablespoon sugar in processor; grind nuts finely. Using electric mixer, beat remaining 2/3 cup sugar and butter in large bowl until fluffy. Beat in hazelnut mixture, then egg, egg yolk, lemon peel, lemon extract, salt, and cinnamon. Beat in flour. Gather dough into ball. Divide into 4 pieces. Flatten each into disk and wrap in plastic. Chill at least 1 hour and up to 2 days.
  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough piece between sheets of waxed paper or parchment to scant 1/4-inch thickness, sprinkling dough with flour to prevent sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2-inch-diameter fluted cutter, cut out cookies. Transfer to prepared sheets, spacing 1/2 inch apart. Gather dough scraps and reroll, cutting out more cookies and placing on sheets. Using 1-inch-diameter fluted cutter, cut out centers from half of cookies, making rings. Gather centers as scraps. Bake cookies 5 minutes. Reverse sheets; bake cookies until light golden, about 6 minutes longer. Cool cookies on sheets 2 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
  • Arrange whole cookie rounds on work surface. Drop generous 1/2 teaspoon jam in center of each. Arrange cookie rings on work surface. Sift powdered sugar over. Place 1 ring cookie on each whole round, forming sandwich with jam in cutout center. (Can be made 3 days ahead. Store airtight between sheets of waxed paper in refrigerator up to 3 days.)

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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Top Asked Questions

How do you make a hazelnut cake?
Roll dough into a piece measuring 32 x 24 cm. Place in pan and top with 2 tablespoons apricot preserves or as much as needed. For filling: Mix together butter, sugar, vanilla sugar and water. Bring ingredients to a boil. Remove from heat. Stir in 200 grams hazelnuts, 1/2 ground and 1/2 chopped. Coconut may be substituted for hazelnuts if desired.
What temperature do you cook hazelnuts in the oven?
They're packed with hazelnuts which are a good source of vitamins and minerals 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).
What can I substitute for Hazelnuts in cookies?
Stir in 200 grams hazelnuts, 1/2 ground and 1/2 chopped. Coconut may be substituted for hazelnuts if desired. When filling is cool, spread on dough. Bake 20-30 minutes at 350 degrees. For glaze: Sift together powdered sugar and cocoa. Stir in water. Add melted butter. Spread over cooled cake.
How many calories are in an apricot bar?
Try these apricot recipes that are a step above the rest. 1 bar: 195 calories, 10g fat (6g saturated fat), 23mg cholesterol, 72mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein.

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