How To make Hazelnut Spritz
1/2 c Hazelnuts or filberts;
-toasted 1 c Unsalted butter; room temp
1/2 c Confectioners' sugar
1 ts Vanilla
2 c All-purpose flour
Chocolate frosting: 1/2 c Semi-sweet chocolate chips
2 tb Heavy cream
Preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper. A plain baking sheet need not be greased. Put the nuts into the food processor and grind them until very fine. In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light. Add the ground nuts and flour. Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips. Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet. Bake for 10 minutes, just until lightly browned. Slide baked cookies
on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool. While the cookies bake, combine the chocolate chips and cream in a small glass bowl. Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted. Dip cooled cookies in the chocolateso that ends are coated by 1/2-inch. Place on the parchment or on waxed paper to harden. SHOW #BD1A59 -----
How To make Hazelnut Spritz's Videos
The Fastest and Easiest Way to Remove Skin From Hazelnuts- Kitchen Conundrums with Thomas Joseph
Some recipes call for skinning hazelnuts to avoid adding a bitter taste to baked items or when adding to a favorite recipe. Thomas Joseph shares two easy methods to remove those bitter skins.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Peppermint-Spritz Cookies- Everyday Food with Sarah Carey
Sarah Carey makes a delicious holiday recipe that takes her back to her early cookie-making days with her mother.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Create Cocktails @ Home Amalfi Sunset Spritz Cocktail Masterclass
Join us as we take you through an 'at home' cocktail masterclass, and make the Amalfi Sunset Spritz.
Chocolate-Hazelnut Biscotti- Kitchen Conundrum with Thomas Joseph
Watch Thomas Joseph as he tackles the twice-baked cookie known as biscotti with a chocolatey recipe that won’t crumble or be difficult to eat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cocktails with Hazelnut | LUSCIOUS Tiki Toffee & Pineapple Cocktail
Cocktails with Hazelnut | LUSCIOUS Tiki Toffee & Pineapple Cocktail. This video is a Dead Mans Fingers Hazelnut Rum Cocktail made with Toffee & Pineapple. It's simply delicious! Up until now, Hazelnut Cocktails haven't really been on my radar, But I think this is one of the best Hazelnut Cocktails I've had! It's also a really easy Hazelnut Cocktails too!
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CHAPTERS
00:00 – Introduction
00:55 – How to make hazelnut Cocktails
03:05 – Name the Cocktail
04:00 – How to Finish this Hazelnut Cocktails
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I'm Steve the Barman. I help you Drink, Enjoy and Serve Better Drinks. Cornish, now living in Cambridge. 25+ years Bartending. Own Business since 2012. Cocktail Making Masterclasses for Hen Parties, Birthdays and Corporate Events.
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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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