Type what you have

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

Instructions

1. 1 Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts.
2. 2 Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes.
3. 3 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet.
5. 5 Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.

By DENMOZZ

Ingredients

• ✓ hazelnut
• white sugar
• almond

Instructions

1. 1 Line a plate with wax paper.
2. 2 Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
3. 3 Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
4. 4 Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.

By Allrecipes Member

Ingredients

• ✓ hazelnut
• milk chocolate chip
• white sugar
• butter
• corn syrup

Instructions

1. 1 Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
2. 2 Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
3. 3 In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
4. 4 Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

By LBUTTON

Ingredients

• ✓ hazelnut
• ✓ hazelnut
• puff pastry
• semisweet chocolate
• cream cheese
• brown sugar
• coffee
• almond
• heavy cream

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 On a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
3. 3 Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
4. 4 Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
5. 5 Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.

By S min

Ingredients

• ✓ hazelnut
• egg white
• white sugar
• almond

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
2. 2 In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
3. 3 Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
4. 4 Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.

By Chuck

Ingredients

• ✓ hazelnut
• ✓ hazelnut
• baking powder
• egg yolk
• white sugar
• egg white
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
2. 2 In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
3. 3 In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
4. 4 Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
5. 5 When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

By LAURANERIC

Ingredients

• ✓ hazelnut
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 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.
3. 3 Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
4. 4 Bake in the preheated oven until lightly browned, 10 to 20 minutes.

By Sierra

Ingredients

• ✓ hazelnut
• ✓ hazelnut
• semisweet chocolate chip
• vanilla wafer crumb
• white sugar
• butter
• cream cheese
• sugar
• egg
• hazelnut liqueur
• sour cream
• hazelnut liqueur

Instructions

1. 1 Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
2. 2 In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
4. 4 Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
5. 5 To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

By Eleanor Johnson

Ingredients

• ✓ hazelnut
• phyllo dough shells
• cranberry
• butter
• brown sugar
• salt
• clove
• egg
• corn syrup
• molasses
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
2. 2 Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
3. 3 Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
4. 4 Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
5. 5 Bake in the preheated oven until golden and set, about 25 minutes.

By JDog

Ingredients

• ✓ hazelnut
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• vanilla extract
• bittersweet chocolate bar
• almond nougat

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
2. 2 In a small bowl, mix flour, baking powder and salt.
3. 3 Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
4. 4 Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
5. 5 Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
6. 6 Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

By Sue Hushin

Ingredients

• ✓ hazelnut
• gingersnap cookie crumb
• brown sugar
• butter
• cream cheese
• brown sugar
• pumpkin
• heavy cream
• maple syrup
• vanilla extract
• cinnamon
• allspice
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
2. 2 Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3. 3 With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4. 4 Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

By Shelley

Ingredients

• ✓ hazelnut
• milk
• butter
• sugar
• egg
• cinnamon
• salt
• bread cube
• raisin
• brown sugar
• butter
• bourbon whiskey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
3. 3 Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
4. 4 Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
5. 5 While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
6. 6 Pour sauce over bread pudding when done.

By BugNBear

Ingredients

• ✓ hazelnut
• bittersweet chocolate chip
• vegetable oil
• heavy cream
• vanilla extract
• coffee flavored liqueur
• sugar
• chocolate-hazelnut spread
• heavy cream
• sugar
• chocolate-covered coffee bean

Instructions

1. 1 Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
2. 2 Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
3. 3 Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
4. 4 Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
5. 5 Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.

By Epcot82Guy

Ingredients

• ✓ hazelnut
• all-purpose flour
• all-purpose flour
• butter
• egg
• sugar
• water
• salt
• butter
• white sugar
• vanilla sugar
• heavy cream
• egg
• pear

Instructions

1. 1 Grease an 8-inch tart pan.
2. 2 Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
3. 3 Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
4. 4 Preheat the oven to 350 degrees F (180 degrees C).
5. 5 Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
6. 6 Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
7. 7 Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
8. 8 Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

By Lena

Ingredients

• ✓ hazelnut
• butter
• sugar
• egg
• cinnamon
• cocoa powder
• creme fraiche
• all-purpose flour
• baking powder
• semisweet chocolate chip
• heavy cream
• vanilla extract
• strawberry
• berry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a heart-shaped baking dish or a fluted tube pan.
2. 2 Beat butter in a large bowl using an electric mixer until smooth and creamy. Add sugar 1/4 cup at a time, and mix in well. Add eggs 1 at a time, and mix well after each addition. Add ground nuts, cinnamon, cocoa powder, and creme fraiche to batter and mix well after each addition.
3. 3 Sift flour and baking powder together into a bowl; mix into the batter. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
5. 5 Place chocolate chips in a large bowl. Pour the cream into a saucepan and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips in the bowl. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in vanilla extract until well blended. Place a piece of plastic wrap directly on the surface of ganache and allow to cool at room temperature or in the refrigerator.
6. 6 Pour ganache over the cooled cake and allow to dry for a few minutes. Decorate cake with candy or fruit.

By francesca

Ingredients

• ✓ hazelnut
• vanilla sandwich cookie
• butter
• fig
• cream cheese
• white sugar
• all-purpose flour
• sour cream
• buttermilk
• vanilla extract
• hazelnut liqueur
• egg
• honey
• bourbon

Instructions

1. 1 Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
2. 2 Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
3. 3 Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
5. 5 Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
6. 6 Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

By Sandra Garth

Ingredients

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

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.
2. 2 Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Dana Sweeney

Ingredients

• ✓ hazelnut
• cake flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• egg
• vanilla extract
• cinnamon
• milk
• cranberry
• brown sugar
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
2. 2 In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
3. 3 Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Candy Tan

Ingredients

• ✓ hazelnut
• all-purpose flour
• butter
• confectioners' sugar
• salt
• vanilla extract
• confectioners sugar
• vanilla bean

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
3. 3 Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
4. 4 Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
5. 5 Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
6. 6 Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

By Debby Hawkins

Ingredients

• ✓ hazelnut
• margarine
• sugar
• egg
• all-purpose flour
• cornstarch
• cocoa powder
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
3. 3 Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

By christlk

Ingredients

• ✓ hazelnut
• puff pastry sheet
• walnut
• pecan
• raisin
• coconut
• white sugar
• milk
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
3. 3 Preheat the oven's broiler.
4. 4 In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
5. 5 Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
6. 6 Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
7. 7 Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

By NANCY GIRGIS