I LOVE hazelnuts! No matter how you fix them, they are never bitter (of course, my favorite way to eat them is raw).
Hazelnut Apple Pancakes
- 1 1/4 C Flour
- 1/4 C Hazelnuts — toasted, — finely ground
- Pinch Salt
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 egg
- 1 1/3 C Nonfat Milk — or buttermilk
- 1/4 C Applesauce
- 1 lg Apple — peel, dice
- 1/2 tsp Vanilla
NOTE: To toast hazelnutes – bake on sheetpan till golden brown and hull starts to break off. Rub hull to remove. Grind to nice fine meal.
In bowl put flour, hazelnuts, baking powder, baking soda, applesauce, egg, nonfat milk, and vanilla. Stir till it comes together. Add apple or any fruit you prefer. Cook on hot
- 1/2 c Hazelnuts
- 1 c Unsalted butter
- 2 c Sugar
- 4 Eggs; beaten
- 1/2 c Cocoa powder
- 1 tb Vanilla
- 1/3 c All purpose flour
- 1/2 ts Salt
- 7 oz Semisweet chocolate; – coarsely chopped
Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9×13″ baking pan. Melt 1 cup butter in heavy large saucepan over low
heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester
inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2-inch squares.
Hazelnut Chicken With Orange Thyme Cream
- 2 Whole boned chicken breasts, skinned and lightly pounded
- Flour to dredge
- 3 tablespoons Butter
Hazelnut Crumb Mixture:
- 1/3 cup Hazelnuts — coarsely chopped
- 1/3 cup Fresh bread crumbs
- 1/4 teaspoon Thyme
- 1 Egg — lightly beaten with
- 1 teaspoon Water
- Salt and pepper to taste
Orange Thyme Cream
- 1 Orange — sectioned (reserve any juice)
- 1/8 teaspoon Hazelnut liqueur (Such as Frangelico)
- 1 cup Heavy cream
- Salt and pepper to taste
Cut each chicken breast in half. Mix together hazelnut pieces, bread crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly with water, and add salt and pepper.
Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture. Shake off excess. Chill until ready to use.
Melt butter in heavy pan. Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes. Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream. Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly. Add orange sections and season to taste with salt and pepper. Remove chicken breasts from pan and pour sauce over them.
- 2 Egg whites
- 1 1/2 c Hazelnuts — finely ground
- 3/4 c Superfine sugar
- 1 Lemon’s peel — finely grated
- 1/2 ts Ground cinnamon
- 10 Candied cherries — quartered
Preheat oven to 350 F (175 C). Line several baking sheets with rice paper. In a medium-size bowl, beat egg whites until soft peaks form. Very carefully fold hazelnuts, sugar,
lemon peel and cinnamon into egg whites until mixture is smooth. Spoon into a piping bag fitted with a 3/4-inch-plain tip. Pipe small circles, about 1-1/2 inches in diameter,
onto prepared baking sheets, spacing well apart. Place a cherry quarter in the center of each circle. Bake 20 minutes or until very lightly browned. Remove from oven; leave
cookies on baking sheets until cool. When cool, remove cookies and peel paper off each one.
Chocolate Hazelnut Balls
- 1 box vanilla wafers
- 8 oz. semi-sweet chocolate chips
- 1 cup chopped hazelnuts
- 1/2 cup Frangelico hazelnut liqueur
- 3 tbs. corn syrup (Brenda’s note: You could use honey instead)
- powdered sugar
Pulverize the vanilla wafers to powder in a food processor. Melt the chocolate chips (microwave works well), taking care not to burn them. Combine wafers, chocolate,
hazelnuts, liqueur, and corn syrup; mix until blended. Form into bite-sized balls. Roll in powdered sugar, brushing excess sugar off for marbled look and less dusty eating.
Cranberry Hazelnut Bread
THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90
- 1 1/2 c All purpose flour
- 1 t Ground cinnamon
- 1/2 ts Baking powder
- 1/4 ts Baking soda
- 1/4 ts Ground cloves
- 1 c Dried cranberries, dried -pitted cherries, or Snipped dates
- 1/2 c Dried blueberries OR raisins
- 1/3 c Chopped hazelnuts OR pecans
- 2 Eggs
- 3/4 c Packed brown sugar
- 1/2 c Orange juice
- 1/3 c Cooking oil
Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along
the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves. Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for
10 minutes. Remove loaves from pans. Cool thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Re-moisten cheesecloth with about 1
Tablespoon of brandy once a week or as needed. Makes 4 loaves, 8 servings each.