Vanilla Hazelnut Dream Dessert Recipes

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

HAZELNUT-VANILLA SHORTBREAD

Steps:

• Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides.
• Cream butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts, and salt. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold using overhang. Let cool on a wire rack. Cut into pieces. Shortbread will keep, covered, for up to 3 days.

HAZELNUT DREAM COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat Nutella, flour and egg until blended. Stir in hazelnuts., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.

VANILLA DREAM

Steps:

• Fill glass with ice. Add Smirnoff Vanilla Flavored Vodka, orange juice, and cranberry juice. Garnish with orange wheel.;

27 BEST HAZELNUT DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hazelnut treat in 30 minutes or less!

CRUNCHY VANILLA HAZELNUTS

Steps:

• Preheat oven to 250 degrees, with racks in upper and lower thirds. Spread hazelnuts on two rimmed baking sheets. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven; leave oven on. While nuts are still hot, place in a kitchen towel; rub to remove skins. Let cool.
• Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. In the bowl of an electric mixer, whisk egg whites and salt until frothy. Pour in sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in nuts. Spread mixture on two baking sheets lined with Silpat baking mats.
• Bake, stirring every 10 minutes, until nuts are golden, about 50 minutes. Let cool 10 minutes, then transfer to another baking sheet; let cool 6 hours or overnight.

HAZELNUT DOME CAKE

Steps:

• Make cake:
• Preheat oven to 350°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Line with parchment paper. Butter parchment. Combine nuts, sugar and flour in processor. Process until nuts are finely ground. Beat egg whites in large bowl until stiff peaks form. Fold nut mixture into whites in 3 additions (whites will deflate). Spread on prepared baking sheet. Bake until cake starts to pull away from sides of baking sheet and is light golden on top, about 35 minutes (cake will be slightly moist). Cool cake 10 minutes.
• Line large baking sheet with parchment paper. Invert cake onto parchment. Cool cake completely.
• Make chocolate ganache:
• Place chocolate in large bowl. Bring cream to simmer in heavy medium saucepan. Pour over chocolate and whisk until smooth. Chill until firm enough to spread, at least 6 hours or overnight. (Cake and chocolate ganache can be made 1 day ahead. Cover cake tightly with plastic wrap; leave at room temperature. Keep ganache refrigerated. Let stand at room temperature until spreadable.)
• Make hazelnut cream:
• Beat cream in large bowl until soft peaks form. Gradually add sugar and 1/4 cup amaretto, beating until stiff peaks form. Fold in chopped hazelnuts and chocolate.
• Line 2-quart bowl with plastic wrap, overlapping sides by 2 inches. Cut cake lengthwise into 1/3-inch-wide slices. Line bowl with cake, placing slices cut side down and tightly side by side in single layer, trimming to fit and completely covering bowl (if cake slices break, piece together to fit). Brush cake with 1 1/2 tablespoons amaretto. Spread ganache over cake, covering completely. Spoon hazelnut cream into center; smooth top. Cover filling with cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with 1 1/2 tablespoons amaretto. Cover; chill at least 4 hours and up to 3 days.
• Uncover cake. Invert onto platter. Remove plastic. Sift cocoa powder and powdered sugar over. Serve with berries.

CHOCOLATE DREAM DESSERT

Steps:

• In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

VANILLA HAZELNUT DREAM DESSERT

Steps:

• A couple of hrs before serving (or early in the day) combine sugar and coffee in a saucepan.
• Bring to a boil, lower heat , and simmer until syrup is consistancy is reache.
• Allow to cool and have ready.
• To serve, place a scoop (or 2) of vanilla ice cream into an individual dessert dish with one (or 2 if small) biscotti.
• Top ice cream with syrup.