Type what you have

Ingredients

• ✓ hazelnut
• white asparagus
• salt
• white pepper
• butter
• all-purpose flour
• vegetable stock
• milk
• lemon juice
• white sugar
• nutmeg
• heavy cream
• egg yolk

Instructions

1. 1 Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
2. 2 Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
3. 3 Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
4. 4 Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
5. 5 Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
6. 6 Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

By gela

Ingredients

• ✓ hazelnut
• steel cut oat
• egg
• mixed spice
• cayenne pepper
• rosemary
• thyme
• lemon juice
• soy sauce
• peanut
• kidney bean
• red lentil
• vegetable broth
• mushroom
• carrot
• onion
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. 3 Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

By NORTHERNLIGHT1

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
• parmesan cheese
• white wine vinegar
• olive oil
• brussels sprout
• orange
• grape

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

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
• extra virgin olive oil
• recaito
• quinoa
• orange juice
• salt
• chickpea
• mint leaves
• parsley
• pistachio

Instructions

1. 1 Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

By Goya

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
• asparagus
• cauliflower
• celery
• kidney bean
• dill
• basil
• garlic
• sunflower oil
• chili powder
• celery seed
• salt

Instructions

1. 1 Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
2. 2 Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

By KEARNEYCHRISTIAN

Ingredients

• ✓ hazelnut
• cucumber
• white wine vinegar
• honey
• red chile flake
• salt
• halloumi cheese
• mint
• fig

Instructions

1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• cucumber
• sour cream
• white sugar
• cayenne pepper
• mint leaves
• olive oil
• salt
• lemon juice

Instructions

1. 1 Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
2. 2 Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
3. 3 Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
4. 4 Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
5. 5 Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

By Barbara Sauermann

Ingredients

• ✓ hazelnut
• all-purpose flour
• baking powder
• salt
• potato starch
• confectioners' sugar
• vanilla extract
• butter
• cocoa powder
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the hazelnuts out in a single layer on a baking sheet. Roast in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a damp towel, cover the nuts and rub lightly to remove most of the skins. Allow nuts to cool completely.
2. 2 When the hazelnuts are cool, transfer to a food processor or blender. Cover and pulse until ground, although not too fine since this will give a more interesting texture.
3. 3 In a large bowl, stir together the ground hazelnuts, flour, baking powder, salt, potato starch and confectioners' sugar. Measure in the vanilla, and butter; knead everything by hand until it becomes smooth and evenly mixed dough. Divide into 8 portions and roll each one into a log about 1 inch in diameter. Stir together the cocoa powder and white sugar; place on a plate. Roll each piece of dough in the cocoa and sugar mixture. Wrap with plastic or waxed paper and place in the freezer until firm, about 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Slice the rolls of cookie dough into 1/4 inch thick slices and place the cookies 1 inch apart on baking sheets.
5. 5 Bake in the preheated oven until the centers appear dry and the bottoms are lightly toasted, about 10 minutes.

By Julia Z

Ingredients

• ✓ hazelnut
• egg
• butter
• white sugar
• black tea
• all-purpose flour
• baking powder
• bread crumb
• cocoa powder

Instructions

1. 1 Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
2. 2 In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
3. 3 In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
4. 4 Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

By Marlies Monika

Ingredients

• ✓ hazelnut
• butter
• white sugar
• egg
• salt
• all-purpose flour
• baking soda
• egg
• candy sprinkle

Instructions

1. 1 Gather the ingredients.
2. 2 Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
3. 3 Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Unwrap, and cut the log into 1/8 inch thick slices.
5. 5 Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
6. 6 Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.

By KitchenGeisha

Ingredients

• ✓ hazelnut
• backoblaten
• almond flour
• sugar
• egg
• candied lemon peel
• candied orange peel
• cinnamon
• vanilla sugar
• clove
• dark chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
2. 2 Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
3. 3 Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
4. 4 Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
5. 5 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

By Ruth

Ingredients

• ✓ hazelnut
• sugar
• butter
• egg
• all-purpose flour
• cocoa powder
• cinnamon
• baking powder
• clove
• powdered sugar
• lemon

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
2. 2 Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
3. 3 Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
4. 4 Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
5. 5 Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
6. 6 Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
7. 7 Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.

By Jason Wilkins

Ingredients

• ✓ hazelnut
• confectioners sugar
• water
• sugar
• candied citron
• nutmeg
• allspice
• clove
• cinnamon
• baking soda
• all-purpose flour
• lemon zest
• lemon juice
• egg
• brown sugar
• molasses
• honey

Instructions

1. 1 Stir honey and molasses together in a medium saucepan over medium heat until combined and beginning to boil, about 2 minutes. Remove Stir in brown sugar, egg, lemon juice, and lemon zest until well blended. and stir in the brown sugar, egg, lemon juice and lemon zest. Whisk flour, baking soda, cinnamon, cloves, allspice, and nutmeg together in a large bowl until evenly combined. Add molasses mixture to dry ingredients and stir until dough forms. Mix in citron and hazelnuts. Cover dough and refrigerate until firm, at least 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into small rectangles and place 1 inch apart on prepared baking sheets.
3. 3 Bake in the preheated oven, until no imprint remains when touched lightly, about 10 to 12 minutes. Brush hot cookies with icing and transfer immediately to wire racks to cool completely. Store in an airtight container with a piece of apple or orange for 2 to 3 days to soften and develop flavor.
4. 4 To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes grainy, reheat gently with a little water until crystals dissolve.

By Debi

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

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