Type what you have

Ingredients

• ✓ hazelnut
• coarse sugar
• milk
• egg yolk
• egg white
• egg yolk
• milk
• clove
• cinnamon
• cocoa powder
• rum
• white sugar
• egg yolk
• butter
• salt
• white sugar
• all-purpose flour
• whole wheat flour
• active dry yeast
• milk

Instructions

1. 1 Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
2. 2 Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
3. 3 Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
5. 5 Line 2 baking sheets with parchment paper and set them aside.
6. 6 Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
7. 7 Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
8. 8 Proceed the same way with the remaining dough.
9. 9 Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
10. 10 Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
12. 12 Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

By nch

Ingredients

• ✓ hazelnut
• ✓ hazelnut
• cooking spray
• butter
• shallot
• brussels sprout

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
3. 3 Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
4. 4 Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
5. 5 Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
6. 6 Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
8. 8 Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

By Richard Denker

Ingredients

• ✓ hazelnut
• puff pastry
• chocolate-hazelnut spread
• egg
• water

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
3. 3 Whisk together egg and water in a small bowl until well combined. Brush egg wash over the edges of each pastry triangle; press to seal. Arrange turnovers in a single layer in the air fryer basket.
4. 4 Cook in batches in the preheated air fryer until well browned, 5 to 7 minutes per batch. Cool turnovers on a wire rack.

By Allrecipes

Ingredients

• ✓ hazelnut
• green bean
• olive oil
• lemon zest
• salt
• pepper

Instructions

1. 1 In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
2. 2 Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

By Christina

Ingredients

• ✓ hazelnut
• sweet potato
• heavy cream
• sour cream
• apple cider
• salt
• pepper

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.

By jonnyd523

Ingredients

• ✓ hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• sun-dried tomato
• anchovy paste
• marsala wine
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ hazelnut
• egg
• half and half
• hazelnut liqueur
• butter
• brioche
• maple syrup

Instructions

1. 1 Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
2. 2 Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
3. 3 Dip 2 slices brioche in the egg mixture, moistening both sides.
4. 4 Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
5. 5 Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.

By Veronica Standeven

Ingredients

• ✓ hazelnut
• olive oil
• cider vinegar
• sea salt
• black pepper
• field salad green
• apple
• cheddar cheese

Instructions

1. 1 Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
2. 2 Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
3. 3 Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

By OregonSarah

Ingredients

• ✓ hazelnut
• chocolate chip
• sugar
• corn syrup
• water
• orange flavoring
• vanilla wafer
• candy sprinkle

Instructions

1. 1 Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
2. 2 Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

By Purefusion

Ingredients

• ✓ hazelnut
• cooking spray
• salmon
• mayonnaise
• lemon juice
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
2. 2 Place salmon on prepared baking sheet. Whisk mayonnaise and lemon juice together in a bowl until smooth; spread mixture onto salmon. Sprinkle each fillet with rosemary, salt, and black pepper. Top each piece with hazelnuts.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

By Amber D Marcu

Ingredients

• ✓ hazelnut
• olive oil
• lemon juice
• red wine vinegar
• salt
• black pepper
• spring mix
• watermelon
• goat cheese

Instructions

1. 1 Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
2. 2 In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
3. 3 Top with goat cheese and hazelnuts to serve.

By Saputo

Ingredients

• ✓ hazelnut
• butter
• white sugar
• egg
• vanilla extract
• chocolate-hazelnut spread
• all-purpose flour
• cocoa powder
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
2. 2 Cream butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Mix in chocolate-hazelnut spread until well combined. Gradually mix in flour and cocoa powder. Stir in chocolate chips and hazelnuts.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more. Serve cookies warm or transfer to a wire rack to cool completely.

By Mai Kitchen

Ingredients

• ✓ hazelnut
• brussels sprout
• olive oil
• salt
• black pepper
• bacon
• maple syrup
• rosemary
• cranberry
• pecorino romano cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
3. 3 Bake in the preheated oven until sprouts are tender, about 15 minutes.
4. 4 Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
5. 5 Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
6. 6 Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.

By Amy McEver

Ingredients

• ✓ hazelnut
• cashew
• water
• nutritional yeast
• apple cider vinegar
• miso paste
• vegetable oil
• salt
• walnut
• cranberry
• rosemary

Instructions

1. 1 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
2. 2 Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
3. 3 Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
4. 4 Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

By Rita

Ingredients

• ✓ hazelnut
• white wine vinegar
• honey
• lemon juice
• olive oil
• thyme
• sea salt
• black pepper
• pear
• arugula
• thyme

Instructions

1. 1 Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
2. 2 Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
3. 3 Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
4. 4 Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

By Anastasia

Ingredients

• ✓ hazelnut
• ✓ hazelnut
• chocolate fudge brownie mix
• vegetable oil
• water
• egg
• vegetable shortening
• butter
• hazelnut spread
• powdered sugar
• vanilla extract
• salt
• milk

Instructions

1. 1 Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
2. 2 Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
3. 3 For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
4. 4 Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.

By Jif® Hazelnut

Ingredients

• ✓ hazelnut
• olive oil
• chicken breast
• sweet potato
• irish whiskey
• sage
• pear
• water
• spinach
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
2. 2 Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
3. 3 Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

By Always Cooking Up Something

Ingredients

• ✓ hazelnut
• water
• butter
• salt
• pepper
• polenta
• mascarpone cheese
• olive oil
• shrimp
• prosciutto
• hazelnut liqueur
• heavy cream
• green onion

Instructions

1. 1 In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
2. 2 When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
3. 3 Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
4. 4 Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
5. 5 To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

By PEGW

Ingredients

• ✓ hazelnut
• all-purpose flour
• cocoa powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• chocolate-hazelnut spread
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
3. 3 Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
4. 4 Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
5. 5 Bake in preheated oven until edges look dry and cookies are fragrant, about 10 to 12 minutes. Allow to cool briefly on baking sheet before transferring to a wire rack.

By Carmella DiNardo

Ingredients

• ✓ hazelnut
• red potato
• garlic
• salt
• butter
• black pepper
• bread crumb
• halibut
• salt
• olive oil
• butter
• butter
• vegetable broth

Instructions

1. 1 Place potatoes into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While potatoes are boiling, mash garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with garlic paste, butter, and pepper. Keep warm.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 While potatoes are cooking, pulse hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of halibut fillets into nut mixture, and set aside.
4. 4 Heat olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place halibut fillets nut-side-up into the skillet; cook until halibut begins to brown, 3 to 4 minutes. Turn fillets over, and place into the preheated oven. Bake, nut-side-down until fish flakes easily with a fork, about 5 minutes.
5. 5 Melt remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in vegetable broth, and bring to a simmer.
6. 6 To serve, mound potatoes onto the center of each dinner plate. Place a halibut fillet on top of mashed potatoes nut-side-up, then drizzle with browned butter sauce.

By JasLak

Ingredients

• ✓ hazelnut
• cooking spray
• all-purpose flour
• pumpkin pie spice
• cinnamon sugar
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• pumpkin puree
• chocolate chip
• butterscotch chip
• caramel sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
3. 3 Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
5. 5 Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
6. 6 Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.

By smg2972

Ingredients

• ✓ hazelnut
• all-purpose flour
• sugar
• salt
• butter
• water
• parchment paper
• aluminum foil
• sugar
• butter
• egg
• all-purpose flour
• vanilla extract
• rum
• kosher salt
• pear

Instructions

1. 1 Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
2. 2 On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
3. 3 Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
4. 4 Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
5. 5 Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

By Reynolds KitchensR

Ingredients

• ✓ hazelnut
• aluminum foil
• parmesan cheese
• green onion
• pomegranate seed
• quinoa
• brussels sprout
• kale
• cayenne pepper
• cane sugar
• black pepper
• salt
• olive oil
• maple syrup
• lemon juice
• apple cider vinegar
• shallot

Instructions

1. 1 In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
2. 2 Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
3. 3 In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
4. 4 Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ hazelnut
• cranberry
• pepper
• salt
• milk
• half-and-half
• chicken broth
• cayenne pepper
• allspice
• cardamom
• ginger
• garlic
• sugar
• butter
• onion
• parsnip
• olive oil

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By Allrecipes Member

Ingredients

• ✓ hazelnut
• all-purpose flour
• brown sugar
• white sugar
• baking powder
• cinnamon
• ginger
• baking soda
• salt
• nutmeg
• milk
• butter
• egg
• cranberry
• apple
• fig

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
2. 2 Whisk flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg together in a bowl; form a well in center. Stir milk, melted butter, and beaten eggs into the well until smooth. Stir in cranberries, apple, hazelnuts, and figs until incorporated. Spoon batter into the prepared muffin cups, filling each about ¾ full.
3. 3 Bake in the preheated oven until a toothpick inserted into muffins comes out clean, 15 to 20 minutes.

By Jack D

Ingredients

• ✓ hazelnut
• semisweet chocolate chip
• walnut
• kosher salt
• instant espresso granules
• all-purpose flour
• cocoa powder
• vanilla extract
• canola oil
• egg yolk
• egg
• granulated sugar
• butter
• ice water
• butter
• kosher salt
• granulated sugar
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
3. 3 Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
4. 4 Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle.
5. 5 Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans. Bake in the preheated oven until crust is starting to set, about 15 minutes.
7. 7 Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes.
8. 8 Transfer to a wire rack; let cool to room temperature, about 20 minutes.
9. 9 Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
10. 10 Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
11. 11 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.

By Elizabeth Mervosh

Ingredients

• ✓ hazelnut
• dark rum
• dulce de leche
• salt
• powdered sugar
• butter
• milk
• dulce de leche
• milk
• egg
• vanilla extract
• dulce de leche
• butter
• sugar
• salt
• baking powder
• all-purpose flour
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
2. 2 Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
3. 3 Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds.
4. 4 Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition.
5. 5 Evenly divide cake batter between prepared pans.
6. 6 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
7. 7 Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
8. 8 Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
9. 9 Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
10. 10 Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top. Recipe developed by Jasmine Smith

By Diana Moutsopoulos

Ingredients

• ✓ hazelnut
• nutmeg
• cinnamon
• all-purpose flour
• sugar
• plum
• butter
• lemon zest
• salt
• cinnamon
• brown sugar
• all-purpose flour
• lemon zest
• milk
• vanilla extract
• egg
• butter
• salt
• baking powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 To make crust: Combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt in a large bowl; mix thoroughly. Cut in 2/3 cup butter with a pastry blender until pieces are the size of small peas. Stir in eggs, vanilla extract, milk, and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator while you make the topping.
3. 3 To make streusel topping: Mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest in a medium bowl. Rub in butter until all ingredients are well combined. Set aside.
4. 4 To make fruit filling: Place pitted and sliced plums in a large bowl. Mix remaining sugar, flour, cinnamon, and nutmeg in a small bowl until thoroughly combined. Pour over plums and stir gently until fruit is evenly coated.
5. 5 Roll out pie crust and arrange in a 9-inch pie pan; trim and flute edges. Pour in plum filling and evenly cover with streusel topping.
6. 6 Bake pie in the preheated oven until filling is bubbly and streusel is golden brown on top, 45 to 55 minutes. Serve warm, or at room temperature.

By MARBALET

Ingredients

• ✓ hazelnut
• pomegranate seed
• cilantro
• parsley
• mint leaves
• apple
• lemon
• fennel
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• hanger steak
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coffee bean
• coriander seed
• cumin seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Ingredients

• ✓ hazelnut
• ✓ hazelnut
• sesame seed
• cumin seed
• coriander seed
• mint leaves
• salt
• za'atar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila