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
Brutti Ma Buoni Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Brutti ma Buoni.
This is a recipe for a Hazelnut Meringue Cookie. In Italy, this cookie is known as Brutti ma Buoni. Roughly translated Brutti ma Buoni means 'ugly but good'. Personally, I don't agree with the ugly part, but I do agree that they taste really good. The outside crust of this cookie is thin and delicate, yet wonderfully crisp. Inside the texture is soft and chewy and full of toasted hazelnuts. Fantastic with a hot cup of tea or coffee.
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Hazelnut Cookies
Servings - 3 - 5
INGREDIENTS
Hazelnuts - 80 grams
All purpose flour - 200 grams
Cocoa powder - 30 grams
Dark chocolate chips - 100 grams
Baking powder - 1 1/2 teaspoons
Butter - 130 grams
Powdered sugar - 75 grams
Powdered brown sugar - 75 grams
Eggs - 2
Vanilla extract - 1 teaspoon
Melted chocolate - 150 grams
PREPARATION
1. Take a pan, add 80 grams hazelnuts and dry roast for 3 - 5 minutes on medium heat until it turns golden brown in color.
2. Remove it from heat.
3. In a mixing bowl, add 200 grams all purpose flour, 30 grams cocoa powder, 100 grams dark chocolate chips, 1 1/2 teaspoons baking powder and mix it well.
4. In a another mixing bowl, add 130 grams butter and whisk it well.
5. Then, add 75 grams powdered sugar, 75 grams powdered brown sugar and mix it well.
6. Now, add 2 eggs one by one and mix it well.
7. Add 1 teaspoon vanilla extract, 150 grams melted chocolate and whisk it well to make it thick.
8. Now, add the prepared flour mixture in it and mix it well to make a thick batter.
9. Take out a scoop from it and place it on a baking tray.
10. Preheat the oven to 350°F/180°C. Bake for 25 minutes.
11. Remove it from oven and allow it to cool.
12. Serve.
Butterscotch Cookies
Servings - 3 - 5
INGREDIENTS
All purpose flour - 250 grams
Butterscotch chips - 150 grams
Baking powder - 1 1/2 teaspoons
Butter - 130 grams
Powdered sugar - 100 grams
Powdered brown sugar - 100 grams
Eggs - 2
Vanilla extract - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 250 grams all purpose flour, 150 grams butterscotch chips, 1 1/2 teaspoons baking powder and mix it well.
2. In a another mixing bowl, add 130 grams butter and whisk it well.
3. Then, add 100 grams powdered sugar, 100 grams powdered brown sugar and mix it well.
4. Now, add 2 eggs one by one and mix it well.
5. Add 1 teaspoon vanilla extract and whisk it well.
6. Now, add the prepared flour mixture in it and mix it well to make a thick batter.
7. Take out a scoop from it and place it on a baking tray.
8. Preheat the oven to 350°F/180°C. Bake for 25 minutes.
9. Remove it from oven and allow it to cool.
10. Serve.
Hazelnut snowballs – Savory
These melt-in-your mouth cookies are a holiday staple in many homes. Instead of hazelnuts, you can use an equal amount of almonds, walnuts or pecans.
Ingredients
1 vanilla bean
2 sticks butter, room temperature
1½ cups confectioners’ sugar
2 cups flour
1 cup finely chopped or ground hazelnuts
Making and shaping dough
Preheat oven to 325°F. Cut vanilla bean in half lengthwise using a small sharp knife. Using tip of knife, scrape seeds into bowl of a standing mixer. Add butter and ½ cup confectioners’ sugar and beat until fluffy. Finely chop the nuts. On low speed, mix in flour, ground hazelnuts and 1/4 tsp salt just until the mixture forms a dough. Shape dough into 1-inch balls.
Baking
Place the balls on parchment-lined baking sheets about an inch apart. Bake 15 min. Watch carefully—you don’t want the cookies to brown.
Place remaining confectioners’ sugar in a small bowl. Roll warm cookies in sugar. Cool completely. Roll in sugar again. Store cookies in an airtight container for up to a week.
Tip: Pulse hazelnuts in a food processor until coarsely ground. Don’t overdo it, though, otherwise you’ll end up with nut butter!
Tip: Shape into crescents rather than balls for traditional nut crescent cookies.
Make ahead
You can freeze the cookies in an airtight container for up to a month. Toss them in confectioners’ sugar, after thawing.
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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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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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Melting Moments With The Trio || The Bakers Trio ~