Type what you have

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
• all-purpose flour
• confectioners sugar
• butter
• egg yolk
• salt
• hazelnut spread

Instructions

1. 1 In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
2. 2 Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
3. 3 Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
4. 4 Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

By Nutella hazelnut spread

Ingredients

• ✓ hazelnut
• egg
• cocoa powder
• sugar
• cinnamon
• salt
• baking powder
• butter
• all-purpose flour

Instructions

1. 1 Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
2. 2 Sift together all the remaining ingredients except the hazelnuts and fold in.
3. 3 Stir in the hazelnuts last.
4. 4 Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
5. 5 Cool on racks. Sprinkle with powdered sugar.

By Pat K

Ingredients

• ✓ hazelnut
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cinnamon
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.
2. 2 In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together flour, cinnamon, baking powder, and salt; mix into egg mixture. Stir in hazelnuts.
3. 3 Shape dough into two 12-inch long logs; place on the prepared baking sheet and press down to 1/2-inch thickness.
4. 4 Bake for about 30 minutes in the preheated oven, or until the edges are golden and the center is firm. Remove from oven to cool on the pans. When logs are cool enough to handle, use a serrated knife to slice the logs diagonally into 1/2-inch-thick slices. Return the slices to the baking sheet.
5. 5 Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

By Kris

Ingredients

• ✓ hazelnut
• eggnog
• eggnog
• white sugar
• salt
• butter
• egg
• egg yolk
• bread flour
• instant yeast
• anise seed
• cinnamon
• confectioners sugar
• eggnog

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
3. 3 Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
4. 4 Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
5. 5 Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

By nancyclrsoftwarecom

Ingredients

• ✓ hazelnut
• prune
• raisin
• almond
• walnut
• white sugar
• orange marmalade
• candied orange peel
• cinnamon
• white wine
• olive oil
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
3. 3 Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 30 minutes.

By lacucinadinadia

Ingredients

• ✓ hazelnut
• cooking spray
• all-purpose flour
• cocoa powder
• baking powder
• kosher salt
• egg
• sugar
• butter
• vanilla extract
• chocolate-hazelnut spread
• bittersweet chocolate chip
• milk chocolate candy wafer

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
2. 2 Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. 3 Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
4. 4 Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
5. 5 Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
6. 6 Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
8. 8 Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
9. 9 Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
10. 10 Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

By thymeforpineapple

Ingredients

• ✓ hazelnut
• all-purpose flour
• sugar
• egg
• egg yolk
• baking powder
• vanilla extract
• almond
• anise seed
• egg yolk
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
3. 3 Beat egg yolk and water together in a bowl.
4. 4 Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
7. 7 Cool on a wire rack and store in an airtight container.

By JustCook

Ingredients

• ✓ hazelnut
• butter
• bread crumb
• egg
• white sugar
• vanilla sugar
• white wine
• all-purpose flour
• cinnamon
• baking powder
• salt
• chocolate chip

Instructions

1. 1 Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
3. 3 Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Ursel

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

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
• ✓ 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
• 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
• chocolate hazelnut spread
• milk
• pear
• yogurt

Instructions

1. 1 Stir together chocolate-hazelnut spread and milk.
2. 2 Spread the pear slices on a large plate and drizzle with yogurt and hazelnut spread mixture. Sprinkle with hazelnuts and serve.

By Yoplait

Ingredients

• ✓ hazelnut
• white sugar
• sugar
• dark chocolate
• powdered milk
• vegetable oil

Instructions

1. 1 Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
2. 2 Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

By Buckwheat Queen

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
• ✓ 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
• sesame seed
• coriander seed
• cumin seed
• black pepper
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
3. 3 Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
4. 4 Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.

By rosichops

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
• 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
• pear
• cherry
• red wine vinegar
• white sugar
• ginger
• black pepper
• salt

Instructions

1. 1 Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.
2. 2 Combine pears, dried cherries, vinegar, sugar, ginger, pepper, and salt in a heavy large saucepan. Simmer over medium heat until slightly thickened, stirring occasionally, about 25 minutes. Remove from heat, and cool to room temperature. Cover, and refrigerate overnight. Can be prepared 4 days ahead.
3. 3 Toast hazelnuts at 350 degrees F (175 degrees C) on an ungreased baking sheet for 5 to 8 minutes. Husk the nuts, and chop coarsely. Stir into pear conserve. Serve at room temperature.

By Christine L

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
• honey nut chex cereal
• cinnamon chex cereal
• almond
• pecan
• egg white
• granulated sugar
• salt
• pumpkin pie spice

Instructions

1. 1 In large bowl, mix cereals and almonds. Line cookie sheet with waxed paper or foil.
2. 2 In 2-cup measure, beat egg white with fork. Mix sugar, salt and spices together in small bowl. Pour egg white over cereal; sprinkle with sugar-spice mixture.
3. 3 Microwave on High 3 to 4 minutes, stirring after every minute until cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.

By Chex

Ingredients

• ✓ hazelnut
• bread flour
• milk
• sugar
• butter
• egg
• instant yeast
• salt
• butter
• chocolate-hazelnut spread

Instructions

1. 1 Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper.
3. 3 Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish.
4. 4 Bake in the preheated oven until rolls are cooked through, about 25 minutes.

By alizajaafar

Ingredients

• ✓ hazelnut
• ✓ hazelnut
• butter
• white sugar
• salt
• egg
• vanilla extract
• dark chocolate
• cocoa powder
• espresso powder
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
3. 3 Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
4. 4 Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

By noraspice

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
• 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