Hazelnut Date Pumpkin Bread

Hazelnut Date Pumpkin Bread

Ingredients:
5 cups flour
2 1/2 cups sugar
4 teaspoons baking soda
1-3/4 teaspoons ground cinnamon
1-1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
2 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
1 cup 2% milk
1 cup canola oil
1 teaspoon vanilla extract
2 cups chopped hazelnuts
2 cups chopped dates

Directions:
Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil, and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates.

Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Toasted Hazelnut Salad With Dried Cranberries and Hazelnut Vinaigrette

Toasted Hazelnut Salad With Dried 

Cranberries And Hazelnut Vinaigrette

This is my go to salad when I entertain.  People rave and often request the recipe.

Ingredients:

3 tablespoons olive oil, or to taste

2 large shallots chopped fine (about 1/2 cup)

1/2 cup dried cranberries

4 tablespoons Sherry vinegar, or to taste

3 tablespoons water

1 tablespoon sugar

1/2 cup hazelnuts, toasted lightly and skinned

1/2 teaspoon Dijon mustard

1 tablespoon hazelnut oil, if desired

3 cups Bibb lettuce

2 cups frisee 

2 cups baby spinach

*

Directions: 

In a small saucepan heat 2 teaspoons olive oil over medium heat until hot but not smoking and cook shallots, stirring until golden brown.  Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes.  Transfer mixture to a bowl and cool to room temperature.

In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring until golden brown about 3 minutes.  Transfer nuts to a plate and cool.

In a small bowl whisk together mustard anad the remaining tablespoon vinegar with salt and pepper to taste.  In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.

In a large bowl toss greens with just enough dressing to coat and divide among 6 plates.  Sprinkle salads with cranberry mixture and hazelnuts.  Serve salad with soup as a main course or aline as a first course.  

Serves 6

Hazelnut Rosemary Carmel Tart

Hazelnut Rosemary Carmel Tart 

Ingredients:
Pastry:

1 cup plus 2 tablespoons all-purpose flour
1/4 cup confectioners’ sugar

3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 sticks cold unsalted butter, cubed
2 large egg yolks
Ice water

Filling

1 1/2 sticks unsalted butter
1 tablespoon chopped rosemary
1 1/2 cups hazelnuts
3 large eggs
3 large egg yolks
1 cup packed light brown sugar
3/4 cup brown rice syrup
1/4 cup honey
1 teaspoon fine sea salt
2 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
Flaky sea salt, for sprinkling
Whipped crème fraîche, for serving

Directions:

Make the pastry: In a food processor, pulse the flour with the confectioners’ sugar, baking powder and fine sea salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 1 tablespoon of ice water and pulse until the pastry just comes together; add another tablespoon of ice water if it seems dry. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, 1 hour.

On a floured work surface, roll out the pastry to a 12-inch round. Ease the round into a 10-inch fluted tart pan with a removable bottom, pressing it into the corners and up the side, patching any tears. Trim off any overhang. Freeze the tart shell for 30 minutes.

Preheat the oven to 375°. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 20 minutes. 

Remove the parchment and weights. Bake the shell for 10 to 15 minutes longer, until lightly browned. Let cool completely. Leave the oven on.

Meanwhile, make the filling.  In a small saucepan, melt the butter over moderate heat. Remove from the heat, add the rosemary and let steep for 20 minutes. Strain the butter into a small bowl and let cool.

Spread the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and golden and the skins are splitting, about 12 minutes. Let cool slightly, then transfer to a kitchen towel and rub together to remove the skins; let cool. 

Coarsely chop the hazelnuts and spread them in the cooled tart shell. Put the tart shell on a rimmed baking sheet. Reduce the oven temperature to 300°. 

In a large bowl, beat the whole eggs and yolks with the brown sugar, brown rice syrup, honey and fine sea salt. Gradually whisk in the rosemary butter, then whisk in the cream, flour and vanilla. Pour the filling into the tart shell and sprinkle flaky sea salt on top. 

Bake the tart for 50 minutes, until the filling is set at the edge but slightly jiggly in the center. Let cool completely. Serve at room temperature or slightly chilled, topped with a dollop of whipped crème fraîche alongside. 

The tart can be refrigerated for up to 3 days.

Torta Nocciole Hazelnut Torte

TORTA DI NOCCIOLE ~ Hazelnut Torte

Hazelnut cake from Piemonte, the region where the Italian “Nocciola tonda gentile IGP” hazelnut (and Nutella!) come from.

Ingredients:

 Servings: 6/8

235 gr (8 oz) ground hazelnuts
100 gr (3.5 oz) soft unsalted butter
4 medium fresh eggs
165 gr (5.8 oz) granulated sugar
65 gr (2.3 oz) wheat flour
1 teaspoon baking powder
1 teaspoon coffee powder
3 teaspoons cocoa powder
1⁄2 teaspoon vanilla
1 pinch salt

For the 22cm (8.5”) round pie pan: 20 gr (1 tablespoon) butter, 30 gr (2 tablespoons) chopped hazelnuts, parchment paper. 

For the filling (optional): 100 gr (3.5 oz)
Nutella hazelnut cream
For the decoration: powdered sugar

Directions:
Whisk 4 egg whites with an electrical mixer: when they are stiff add 1 tablespoon sugar taken from the total amount, mix a little more and set aside

In another bowl whisk with the machine soft butter with the remaining sugar for 5 minutes, then add 4 egg yolks, one at a time, and keep whisking until well blended

In a separate bowl sift the dry ingredients together (flour, salt, coffee, cocoa, vanilla, baking powder and ground hazelnuts): add to the butter-yolks-sugar mixture always mixing with the machine (switch to the paddle attachment if you are using a Kitchen Aid) until all the ingredients are well combined

At the end delicately fold egg whites into the mixture by hand with a spatula.

Butter the pie pan, cover with a disc of parchment paper and sprinkle the chopped hazelnuts on the bottom.  Fill the pan with the mixture (2/3 high).  Bake in the preheated oven at 180°C (356°F) for 40 minutes.
Let it rest out of the oven for a couple of minutes then turn the cake upside down on a dessert plate and let it cool completely (take out the parchment paper disc)

If you like, you can cut the cake in two layers with a sharp knife and spread with Nutella hazelnut cream

Sprinkle the top with powdered sugar and enjoy with a cup of Italian Espresso coffee!

Wine pairing: sweet red Italian wine from Piemonte, well cooled, like Brachetto d'Acqui, Moscato di Scanzo

Chocolate And Coffee-Hazelnut Meringue Cake

Chocolate and Coffee-Hazelnut 

Meringue Tart 

Ingredients:

MERINGUE


1. 2 teaspoons pure coffee extract
2. 1 teaspoon water
3. 3/4 cup hazelnut meal/flour (we use Bob’s Red Mill)
4. 1 tablespoon cornstarch
5. Scant 1/2 teaspoon ground cinnamon
6. 4 large egg whites
7. 1 1/2 cups confectioners’ sugar

FILLING


1. 2 cups heavy cream
2. 2 tablespoons pure coffee extract
3. 4 large egg yolks
4. 1/2 pound white chocolate, finely chopped
5. 1/2 pound bittersweet dark chocolate, finely chopped
6. Salt

Directions:

MAKE THE MERINGUE 

Preheat the oven to 250° and line 2 large baking sheets with parchment paper. Using the bottom of a 9-inch springform pan, draw a circle in the center of each sheet of parchment paper. 



In a small bowl, combine the coffee extract and water. In another small bowl, whisk the hazelnut meal with the cornstarch and cinnamon. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until soft peaks form. Gradually add the confectioners’ sugar and beat at high speed until the whites are stiff, 2 to 3 minutes. Gently fold in the hazelnut mixture, then the coffee extract. 


Scrape half of the meringue into the center of each traced circle; using an offset spatula, spread in an even layer, leaving a 1/2 -inch border inside the circle. Bake the meringues in the lower and upper thirds of the oven for about 1 hour, until lightly browned and crisp; shift the sheets halfway through baking. Transfer to racks to cool. 



MEANWHILE, MAKE THE FILLING 

In a heatproof large bowl set over a medium saucepan of simmering water, heat 1/2 cup of the cream with the coffee extract until hot. In a medium bowl, whisk the egg yolks. Very gradually whisk the hot cream mixture into the yolks, then add the mixture to the large bowl and cook over the simmering water, stirring constantly, until the custard is hot and slightly thickened, about 7 minutes. Fold in both chocolates and a generous pinch of salt and let stand over the simmering water until the chocolate is nearly melted, about 3 minutes. Remove from the heat and stir gently until smooth. Let cool. 


In a large bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream until stiff peaks form. Using a spatula, very gently fold the whipped cream into the cooled chocolate custard until no streaks remain. Refrigerate until just chilled, 30 minutes.
Trim the meringues to fit into a 9-inch springform pan. Set 1 meringue in the pan. Spread the mousse over the meringue in 
an even layer and top with the remaining meringue. Refrigerate the cake for at least 6 hours or overnight. Unmold the cake and dust with cocoa powder or confectioners’ sugar. Cut the cake into wedges with a hot knife and serve.

MAKE AHEAD The cake can be refrigerated for up to 2 days. 


Salted Caramel Hazelnut Brownie Bars

Salted Caramel Hazelnut Brownie Bars

Yield 1, 9x13-inch baking dish

Ingredients
1 box chocolate fudge cake or brownie mix
1/2 cup butter, room temperature
3/4 cup evaporated milk
3/4 cup hazelnuts, chopped
1 (14 oz.) bag caramel candies, unwrapped
1/2 teaspoon sea salt

*

DirectionsPreheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray or butter.

In a large bowl, combine cake mix, butter and 1/2 cup evaporated milk and mix well.

Pour 2/3 brownie batter into baking dish and smooth the top so it’s even.

Place in oven and bake for 11-13 minutes.

In a medium saucepan, melt the caramel candies with remaining evaporated milk and sea salt, stirring until melted and smooth. Make sure caramel doesn’t burn.

Pour 3/4 caramel sauce over pre-baked brownies, then gently spoon remaining brownie batter on top.
Sprinkle hazelnuts evenly across the top, then drizzle remaining caramel sauce over everything.

Return brownies to oven and cook for another 22-24 minutes, or until toothpick inserted in center come out mostly free of crumbs.

Let cool 15 minutes and serve warm or store in an airtight container.

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts

Directions
Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.

Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

Yield: 3 dozen

Milk Chocolate-Dipped Hazelnut Sandies

Milk Chocolate-Dipped Hazelnut Sandies

These crisp, buttery cookies are a riff on classic hazelnut sandies; the cookies are doctored with crunchy cocoa nibs and then dipped in luscious milk chocolate.

Ingredients:
1 ½ cup hazelnuts
¾ cup cocoa nibs (2 1/2 ounces)
2 ¾ cup all-purpose flour

1 tsp unsweetened Dutch-process cocoa powder 

1 tsp kosher salt

½ tsp ground cinnamon

3 sticks unsalted butter, at room temperature 

½ cup confectioners’ sugar 

1 tsp vanilla bean paste or pure vanilla extract 

12 oz high-quality milk chocolate, finely chopped

*

Directions:
In a food processor, pulse the hazelnuts and cocoa nibs until coarsely ground. Scrape into a medium bowl and whisk in the flour, cocoa powder, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle, beat the butter with the confectioners’ sugar and vanilla bean paste at medium speed until light and fluffy, about 3 minutes. Add the dry ingredients and beat at low speed just until incorporated. Scrape the dough onto a work surface and form into a ball. 

Halve the dough, then shape each half into a 1 1/2 -inch square log and wrap in parchment paper. Freeze until firm, at least 2 hours or overnight.

Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Working in 2 batches, cut the cookie-dough logs into 1/4-inch-thick slices and arrange on the prepared sheets at least 1 inch apart. 

Bake the cookies for about 15 minutes, until lightly browned on the bottom; rotate the baking sheets from top to bottom and front to back halfway through baking. 

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.

In a medium saucepan, bring 1 inch of water to a simmer. Place the milk chocolate in a heatproof small bowl and set it over the saucepan. Stir the chocolate until melted and smooth. Remove the saucepan from the heat; leave the bowl of chocolate on top. Dip 1 corner of each cookie in the chocolate to coat halfway, letting the excess chocolate drip back into the bowl. Transfer the cookies to parchment paper-lined baking sheets and refrigerate until the chocolate is set, about 20 minutes.

MAKE AHEAD: The chocolate-dipped cookies can be stored in an airtight container for up to 5 days.
Yield 6 1/2 dozen cookies.

Hazelnut Caramels

Hazelnut Caramels

Ingredients:
1 cup (2 sticks) unsalted butter
1 1/4 cups packed golden brown sugar
1 cup sugar
1 1/4 cups dark corn syrup
1 14-ounce can sweetened condensed milk
1 vanilla bean
1 cup coarsely chopped husked toasted hazelnuts (about 4 ounces)

Cellophane
1 cup sugar
1 1/4 cups dark corn syrup
1 14-ounce can sweetened condensed milk
1 vanilla bean
1 cup coarsely chopped husked toasted hazelnuts (about 4 ounces)

Cellophane

*

Directions:

Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.

Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.

Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.

Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Ingredients:
2 cups whole-wheat flour
1/2 cup unsweetened cocoa powder
3/4 cup hazelnuts, chopped
2/3 cup sugar
2 egg whites
1 large egg

2 tablespoons flaxseed
1/2 teaspoon instant coffee grounds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions
Preheat oven to 350º F and line a baking sheet with parchment paper or non-stick spray.

In a bowl, sift together flour, flaxseed, cocoa powder, coffee grounds, baking soda and salt.

In a mixing bowl, beat the sugar, vanilla and egg(white)s together, on high speed, for 2-3 minutes.
Slowly add flour mixture to the egg mixture, 1/3 cup at a time. When all of dry ingredients are incorporated, fold in the hazelnuts.

Take your dough and divide it into 3 equal sections. Form or roll each portion into a log and flatten gently to 1-inch thickness.Place logs on baking sheet and bake for 25-30 minutes, or until firm.

Remove tray from oven and transfer rolls to a wire rack. Lower oven heat to 325º F. Cut cookies on the diagonal, 1/2-inch thick, and return to baking sheet, cut side down.

Bake biscotti for 6 minutes, then flip them onto the other side and bake for another 6-7 minutes.

Hazelnut Fudge

Hazelnut Fudge

This is a recipe from the Blog, Elana's Pantry.  Hazelnuts are a favorite nut and flavor in baked goods and gelato.  This recipe  is gluten free and simple to make with just five ingredients.

Ingredients:

• 16 ounces dark chocolate chunks
• 1 cup coconut milk   
• 2 tablespoons honey            
• 1 teaspoon hazelnut extract
• 1 cup toasted hazelnuts chopped
• *

Directions:

In a medium saucepan, melt chocolate and coconut milk together over very low heat.

Stir in honey and hazelnut extract.

Stir in hazelnuts.

Transfer mixture to an 8x8 baking dish.        

Refrigerate for 1 hour.

Serve

Makes 16 squares

Peanut Butter Nutella Thumbprint Cookies

                   Peanut Butter Nutella Thumbprint Cookies
Makes about 1 dozen
Ingredients:
1 cup smooth peanut butter
1 cup sugar, plus more for coating the cookies
1 large egg, lightly beaten
1 teaspoon baking powder
1 teaspoon all-natural vanilla extract
1/2 teaspoon ground cinnamon
Nutella
Directions:
1. Preheat oven to 350 degrees. In the meantime, combine peanut butter, sugar, egg, baking powder, vanilla and cinnamon. Stir to combine well. 

*

2. Line a baking sheet with parchment paper. Scoop batter 1 tablespoon at a time, rolling into a ball. Roll the ball of dough in sugar. Place on prepped baking sheet and press down in the middle with your thumb to make a thumbprint.

*

3. Bake for 7 minutes. Remove cookies from oven, but keep the oven set at 350. Your thumbprint will have puffed up, but will still be there. Using the back of the small spoon press the thumbprint back down and fill the depression with Nutella. I find that filling the well to the top is a little too much; fill it just short of the top.

*

4. Return cookies to the oven and continue baking for another 3 minutes. 

*

5. Remove cookies from oven and allow to cool on the sheet for 1-2 minutes until you are able to transfer them to a cooling rack. Finish cooling completely on the rack and serve. To store, layer cookies in between sheets of wax paper; they will keep in an airtight container for up to a week.

Billes De Noisettes Au Chocolate / Chocolate Dipped Hazelnut Marbles

Chocolate Dipped Hazelnut Marbles

We were visiting with our youngest daughter Barbara who inspires me with her interest in nutrition and ability preparing food. She usually has new cookbooks for me to scan and I found a recipe that has hazelnuts as the main ingredient. I did warn you sometime back that I do love hazelnuts. Also this recipe is of French origin and the type of cooking which is a speciality of Barbara. If you order coffee following a meal in France it usually comes with what is called mignardises which is pronounced meen yard eez.

*

1 cup hazelnuts, toasted and husks removed*

3/4 cup confectioners sugar

pinch of fine sea salt

2 teaspoons honey,

grease spoon first with vegetable oil

3 ounces good quality bittersweet chocolate

*

Combine the hazelnuts, confectioners sugar, and salt in a food processor and pulse until finely ground. Transfer to a medium mixing bowl and form a well in the center. In a small bowl combine the honey with 1 tablespoon hot water and stir to dissolve. Pour into the center of the hazelnut mixture and stir with a fork to blend.

*

Knead the hazelnut paste for a minute or two, until it comes together and you are able to form into a ball. (it will be a little sticky but it will dry as it chills. Wrap in plastic and refrigerate for at least an hour or up to a day.

*

Remove the paste from the refrigerator and scoop out rounded teaspoons. Roll into small balls about 3/4" in diameter with the tips of your fingers. Line them up on a plate and plant a vertical toothpick in each. Cover plate loosely with plastic wrap and place plate in refrigerator.

*

Line a baking sheet with parchment paper. Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water. Stir from time to time.

*

Dip each of the marbles into the chocolate holding it by the toothpick and swirling it around gently to coat. Leave the top uncoated, so the hazelnut paste shows. Lift from the chocolate and allow the chocolate to drip down for a few seconds. Set on the parchment paper with the toothpick pointing skywards. Let rest somewhere cool but not the refrigerator for two hours or until the chocolate is dry. The marbles will keep up to 4 days at room temperature in an airtight container.

*

To remove husks from hazelnuts: Place nuts on a baking sheet in a single layer and bake at 325 for 15 minutes. Husks should look split or cracked. Remove from oven and place in a towel and wrap. Allow to steam which lifts the skins. When the nuts are totally cool, wrap in a "purse" and rub the nuts in a circular motion in the towel. This will lift the skins from the nuts. The nuts should smell very fragrant.

Homemade Nutella

Homemade Nutella

Eighteen years ago I made my first trip to Italy. Our daughter Mary introduced me to Nutella, the chocolate hazelnut spread. Hazelnut anything quickly becomes a favorite of mine! I remember toting home several jars to give to friends. I really thought I found something unique and certainly something they would never find in an area grocery store. A few years later I learned it was very available in area stores.

***

Ingredients:

1 cup hazelnuts

1/4 cup cocoa powder

5 Tablespoons agave nectar

1 Tablespoon vanilla

1 Tablespoon Hazelnut oil

pinch salt

***

Directions:

Roast hazelnuts in a 350 degree oven 8 to 10 minutes until nuts smell fragrant and skins appear cracked. Place hazelnuts in a towel and cover to rest and cool. Rub nuts with towel to remove skins from the nuts.

Place nuts in food processor and process until a smooth paste forms, about 5 minutes, scraping sides as needed.

Add remaining ingredients and blend until smooth. Place in a jar with tight fitting lid and place in refrigerator. Allow to warm to room temp. prior to serving. Makes 1 1/2 cups.

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

yield: Makes 2 1/2 dozen cookies 

Ingredients:

For cookies:

1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely

3/4 cup sugar

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder (not Dutch-
    Process)

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 tablespoons cold unsalted butter, cut into 1/2-inch 
   cubes

1 tablespoon grated orange zest

3 tablespoons fresh orange juice

1 tablespoon hazelnut-flavored liqueur (preferably 
   Frangelico)

For icing:
1/2 cup confectioners sugar
1/2 cup unsweetened cocoa powder (not Dutch-process)
3 tablespoons water
1 tablespoon hazelnut-flavored liqueur

***

Directions: 
Preheat oven to 325°F with rack in middle.

Butter a large baking sheet.

Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. 

Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.

Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.

***

Make icing while cookies cool:

Whisk together all icing ingredients until smooth. Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.

Note: Cookies keep, layered between sheets of parchment paper, in an airtight container at room temperature 4 days.

Hazelnut Biscotti

Hazelnut Biscotti

Yield: Makes about 32 cookies active time: 20 min total time: 25 minutes

***

These crisp biscotti are made without butter. Instead, the natural fat in hazelnuts is put to good use when the nuts are ground with the sugar for the dough. This way, every bite is imbued with their flavors.  A great Italian favorite!

***

Ingredients;

1 1/2 cups hazelnuts (7 ounces)

3/4 cup sugar

2 cups self-rising cake flour

2 large eggs

1 teaspoon pure vanilla extract

Special equipment: parchment paper; a stand mixer with paddle attachment

Directions; Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.

***

Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.

***

Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.

***

Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.  Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.

***

Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.

***

Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

Day 11 of "Twelve Days Of Candy" Hazelnut Fantasy Fudge

Day 11 of "Twelve Days Of Christmas Candy"

Hazelnut Fantasy Fudge

***

Ingredients:

3 cups sugar

3/4 cup butter

1 small can (5 oz.) can evaporated milk

13oz. jar Nutella (Chocolate Hazelnut Spread)

1 7oz. jar marshmallow creme

1 teaspoon vanilla

1 cup hazelnuts, halved

***

Directions;

In a three quart pan over medium heat, bring to a roaring boil while stirring constantly, sugar, butter, and evaporated milk. Bring to 234F

while stirring constantly, about 4 minutes.

Stirring constantly, remove from heat and add Nutella and marshmallow creme and continue to stir until properly blended and smooth and consistent in appearance. Add vanilla and hazelnuts and stir until well blended.

Spread in a foil lined 9 x 13 pan an allow to cool for 4 hours. Cut into squares and store in an airtight container.

Asparagus With Hazelnut Vinaigrette

Asparagus With Hazelnut Vinaigrette

Ingredients:

2 pounds fresh asparagus

2 tablespoons diced red pimiento

2 tablespoon crushed toasted hazelnuts

***

HAZELNUT VINAIGRETTE

1/3 cup roasted or cold-pressed hazelnut oil

3 tablespoons sherry vinegar

Salt and pepper to taste

1 tablespoon capers

1 finely minced green onion

2 teaspoons minced fresh parsley

***

Directions:

Choose thick spears of asparagus. Align the asparagus at the tip end in a straight line. Creating pieces of equal size, cut away about 1 inch of the tough stalk end. Steam the asparagus, standing up in a tall covered pot or in a shorter pot with a hood created from aluminum foil. Steam in water that has a depth of about 1 inch. Steam for 5 minutes or until tender. Rinse immediately in ice water.

***

Whisk together all of the vinaigrette ingredients, mixing well. Arrange the asparagus on a platter and pour the vinaigrette over it. Chill 30 minutes before serving. Top with diced pimiento and hazelnuts, and serve. Serves 6 to 8.