Bake these chocolate dipped hazelnut shortbread treats for the holidays
Everyday Northwest sponsors at Market of Choice share their chocolate dipped hazelnut shortbread recipe – making the holidays simply delicious.
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Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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Chocolate Hazelnut Dipped Sandwich Cookies Recipe
Chocolate dipped hazelnut cookies are awesome for tea time! They are so easy to prepare and delicious. With this simple step by step video you will easily prepare perfect chocolate dipped cookies! Please let us know what you think, down below in the comments!
Directions: Transfer eggs and sugar into a large bowl and whisk together Add melted unsalted butter Add vanilla powder (or extract) Finally, add the flour - starch mixture and baking powder, knead the mixture together with your hands Choose a star shape decorating tip and squeeze the dough on baking paper On 160C (320 F) Pre-heated oven, bake for 25 minutes Make a sandwich of two cookies with melted chocolate Dip each sandwich into melted chocolate and garnish with ground nuts or coconut
Ingredients for the Sandwich Cookies
2 cups whole purpose flour
2 eggs
1 cup corn starch
2 cups sugar
½ cup vegetable oil
½ stick unsalted butter
1 tbs vanilla powder/extract
1 tbs baking powder
80gram/3 oz chocolate
Ground hazelnut to garnish
Shredded coconut
Chocolate Hazelnut Cookies
These chocolate hazelnut cookies taste like nutella! They are vegan, easy to make, so super delicious! Find more recipes at
✨Chocolate Hazelnut Cookies✨
✨Cookie Ingredients
2 cups (270 grams) hazelnuts
1/2 cup sugar
1/4 cup cacao
2 tbsp melted dark chocolate
1/3 cup flour
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
2 tbsp dairy free milk
✨Toppings
melted chocolate
chopped hazelnuts
✨Directions
The first step is to turn the hazelnuts into hazelnut butter. Start by adding the hazelnuts to a food processor.
Blend the hazelnuts on high speed for a full minute. Then pause to scrape off the sides. Blend again for another minute and pause again to scrape off the sides. Repeat this process at least 5 or 6 times, until you have a creamy liquid consistency. This is your hazelnut butter.
Transfer the hazelnut butter into a large bowl. To it, add the sugar, cacao, melted chocolate, flour, baking soda, vanilla, salt and milk.
Combine the ingredients well and form the dough into balls, about 1 inch in diameter.
Line the cookies on a baking tray. Gently pat the tops of each cookie to flatten them a bit.
Bake in the oven for 10 minutes at 350*F/ 175*C.
Allow the cookies to cool for at least 30 minutes. Melt some chocolate and dip half of each cookie in the chocolate. Sprinkle with crushed hazelnuts.
Allow the chocolate to harden and enjoy your delicious chocolate hazelnut cookies????
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Valerie Bertinelli's Chocolate and Orange Hazelnut Cookies | Valerie's Home Cooking | Food Network
Orange, hazelnut and chocolate sooo well together, so Valerie combines them all in one bite-sized cookie!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate and Orange Hazelnut Cookies
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 45 min
Active: 30 min
Yield: 24 cookies
Ingredients
1 cup chocolate-hazelnut spread
2/3 cup cake flour
1 tablespoon orange zest and 1 tablespoon orange juice (from 1 orange)
1 large egg
1/4 teaspoon kosher salt
1/2 cup hazelnuts, roughly chopped
Directions
Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
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Valerie Bertinelli's Chocolate and Orange Hazelnut Cookies | Valerie's Home Cooking | Food Network