How To make Hazelnut Melting Moments
1 c Margarine or butter; soften
2/3 c Sugar
2 ts Vanilla
1 ts Lemon peel; grated
1 Egg yolk
2 1/4 c All purpose or unbleached
Flour 1 1/2 c Ground hazelnut (filberts)*
1 pk Semi-sweet chocolate chips
--- 1 cup 1 tb Powdered sugar
Heat oven to 325~. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla, lemon peel and egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Stir in four and hazelnuts; mix well. Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indention in the center of each cookie. Bake at 325~F for 10 to 15 minutes or until light golden around edges. In small saucepan over low heat, melt chocolate chips, stirring until smooth. Spoon 1/2 teaspoon melted chocolate into center of each cookie**. Remove from cookie sheet; light dust with powdered sugar. Tips: *If desired, hazelnuts can be toasted before they're ground. To toast hazelnuts, spread on cookie sheet; bake at 350~F. for 8 to 10 minutes or until skins crack, stirring occasionally. If desired, remove skin. ** If chocolate mixture begins to thickens, warm over low heat. Note: Hazelnuts or filberts are sweet, rich, grape-size nuts. These nuts have a bitter brown skin that is best removed by heating them at 350~F. for 8 to 10 minutes until the skin begins to crack and flake. Place
a handful of warm nuts between layer of a clean dish towel and rub vigorously to remove the skin. Hazelnut are usually package whole. They are used whole, chopped or ground in all manner of sweets and for texture and flavor in some main dishes and salad. -----
How To make Hazelnut Melting Moments's Videos
4 mind-blowing CHOCOLATE & Hazelnut Desserts in 1 | How To Cook That Ann Reardon
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Melting Moments Almond Cookies Episode 499
Melting Moments Almond Cookies Episode 499
Resipi ni Kak Zaidah pernah mengajar dulu masa tahun 90an.. Resipi lama dari tahun 80an lagi. Sedap sangat. Raya Haji nak dekat ni.. Jom kembalikan nostalgia lama dengan resipi biskut legend ni.. Jangan lupa share ye!
Bahan-Bahannya :
220g Butter
200g Tepung Gandum
60g Tepung Jagung
40g Gula icing
50g Badam nib
1tsp Vanilla
Sedikit gula icing untuk hiasan
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3 Ingredient Melt in Your Mouth Cookies
These soft and buttery cookies contain only 3 ingredients, and will just melt in your mouth. Simply delicious!
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Perfect Melting Moments
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Citrus & poppy seed melting moments
Makes 28 Prep 30 mins (+ cooling & 5 mins standing time) Cooking 15 mins
2 tbs milk
2 tsp poppy seeds
250g butter, softened
1½ cups (225g) plain flour
½ cup (80g) icing sugar mixture
½ cup (75g) cornflour
2 tbs custard powder
1 tsp finely grated lemon rind
1 tsp finely grated orange rind
Citrus buttercream
120g butter, softened
1⅓ cups (215g) icing sugar mixture
2 tsp finely grated lemon rind
2 tsp lemon juice
2 tsp orange juice
1. Preheat oven to 160°C. Line 2 baking trays with baking paper.
2. Combine the milk and poppy seeds in a small bowl. Set aside for 5 mins to soak. Drain well, discarding the milk.
3. Use an electric mixer to beat the butter in a bowl until pale and creamy. Add the flour, icing sugar, cornflour, custard powder, lemon rind, orange rind and poppy seeds. Use a wooden spoon to stir until combined.
4. Roll 2-tsp portions of mixture into balls. Place on lined trays. Use a fork dusted in icing sugar to gently flatten. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Set aside on the trays to cool completely.
5. To make the citrus buttercream, use an electric mixer to beat the butter and icing sugar in a bowl until very pale and creamy. Add the lemon rind, lemon juice and orange juice and beat until well combined. Place in a piping bag fitted with a 1cm fluted nozzle. Pipe buttercream over the flat side of half the biscuits. Top with the remaining biscuits. Store in an airtight container at room temperature for up to 3 days.
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Nik Sharma's Spicy Chocolate Chip Hazelnut Cookies | Genius Recipes
This chocolate chip cookie recipe began with Nik Sharma's affection for Nutella—which he discovered after moving from Bombay to Cincinnati for grad school—and ends with a one-bowl, crisp-chewy cookie that happens to be gluten-free. SUBSCRIBE TO FOOD52 ►►
Makes: 1 dozen cookies
Prep time: 30 min
Cook time: 15 min
Ingredients
2 cups (165g) hazelnut meal or flour (see note below)
1 cup (200g) packed jaggery or muscovado sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper (see note below)
1/4 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon hazelnut extract or vanilla extract
1/2 cup (75g) chopped bittersweet chocolate (70%)
1/3 cup (55g) chopped crystallized ginger
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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