HAZELNUT COFFEE
The blend of flavors-coffee, hazelnut and a bit of chocolate-make this drink absolutely sensational. It is great for breakfast or brunch, but is also wonderful for a quiet moment at the end of the day. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.
Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 12mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CHEATERS HAZELNUT SANDWICH COOKIES
Provided by Robin Miller : Food Network
Categories dessert
Time 30m
Yield 16 cookie sandwiches
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste.
- Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.
- While cookies are baking, melt chocolate chips in a double boiler over low heat.
- When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies.
- Dip half of the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry.
HAZELNUT FORTUNE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter.
- Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.)
- Bake for approximately 5 minutes until the edges become brown. Remove from the oven.
- One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool.
- When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.
HAZELNUT COOKIES
Provided by Maggie Ruggiero
Categories Cookies Dessert Bake Kid-Friendly Hazelnut Gourmet Queens New York Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
- Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
- Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
- Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
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
ICED HAZELNUT COFFEE COOLERS
Serving coffee shop coffee coolers at home is easy. Here's the secret.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
- Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
- For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.
Nutrition Facts : Calories 165, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 95 mg
HAZELNUT CRINKLE COOKIES
I enjoy trying new recipes and always have willing "taste testers" in my house. After sampling these sugar-dusted goodies, my family's response was unanimous-an enthusiastic thumbs-up! -Janel Andrews, Jerome, Idaho
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup hazelnuts. Cover and refrigerate for 30 minutes or until firm., Finely chop the remaining hazelnuts. Place hazelnuts and confectioners' sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar. , Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
HAZELNUT CRACKERS
These crackers are wonderful with figs and a big hunk of Stilton
Yield Makes about 36 crackers
Number Of Ingredients 8
Steps:
- In a food processor grind nuts until they turn into a nut butter.
- In a bowl whisk together flour, Parmesan, salt, and sugar. With a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Stir in nut butter, egg, and cream until mixture just forms a dough (dough will be sticky). On a lightly floured work surface with floured hands knead dough until just smooth.
- Divide dough in half and form each half into a 9-by-1 1/2 inch log. Freeze logs, wrapped separately in wax paper, until firm, at least 1 hour, and up to 2 days. Bring dough to cool room temperature 15 minutes before proceeding to facilitate slicing.
- Preheat oven to 400°F.
- Cut logs diagonally into 1/3-inch-thick slices. Arrange slices 1/2 inch apart on 2 baking sheets and bake in batches in middle of oven 12 minutes, or until undersides are just golden brown. Carefully turn crackers over with a metal spatula and bake about 2 minutes more, or until undersides are just golden brown. Transfer crackers carefully with spatula to a rack (crackers will crisp as they cool) and sprinkle lightly with salt.
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HOW TO MAKE HAZELNUT COFFEE (4 EASY RECIPES)
From coffeeaffection.com
5/5 (1)Total Time 10 minsCategory DrinksCalories 100 per serving
- Your first step is to grab your preferred whole bean coffee. We recommend going with a light roast as it will bring out the flavor. You will also need unsalted hazelnuts as the salt can alter the taste of your coffee. You also want to ensure the nuts have their skin, as a majority of the flavor is in the outer shells. Don’t worry, you won’t find any trace of the skin in your brew. You want to measure out both your beans and nuts. We suggest going with two parts beans and one part nuts. You may have to play around with the ratio until you get the right flavor for you, however.
- Add both the beans and hazelnuts to your coffee grinder to be ground together. Ideally, you want the outcome to be on the coarse side which will help bring out the flavor of the nuts through the beans.
- Brew the coffee. For this recipe, you can use any brewer that you have on hand. If you have a choice, however, we would suggest going with a French press, as it brings out more of the hazelnut flavor. Place the grounds in the machine and brew as normal.
- Add milk or sugar (optional). Many people prefer to drink their hazelnut coffee black without any additional ingredients. That being said, adding some milk and sweetener can lighten it up. Add one or both to a mug and add coffee.
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