Crunchy Vanilla Hazelnuts Food

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ROASTED HAZELNUT VANILLA ICE CREAM



Roasted Hazelnut Vanilla Ice Cream image

This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the cold milky base.

Provided by Melissa Clark

Categories     quick, ice creams and sorbets, dessert

Time 30m

Yield About a quart

Number Of Ingredients 8

1 cup hazelnuts, shelled, skins on
1 vanilla bean
2 cups milk
1 cup heavy cream
1/2 cup sugar
3/8 teaspoon kosher salt
1 tablespoon Cognac or aged rum
1 tablespoon vanilla extract

Steps:

  • Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
  • Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
  • Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
  • In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
  • When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 101 milligrams, Sugar 14 grams

3-INGREDIENT HAZELNUT COOKIES



3-Ingredient Hazelnut Cookies image

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Hazelnut     Soufflé/Meringue     Egg     Wheat/Gluten-Free     Dessert     Cookies     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 4

2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

Steps:

  • Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
  • Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
  • Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE



Hazelnut Crunch Cake with Mascarpone and Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11

1 box chocolate cake mix
1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
Two 8-ounce containers mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F.
  • Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
  • For the crunch:
  • Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.
  • For the filling:
  • Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.
  • For the topping:
  • Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
  • To assemble the cake:
  • Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

BLACK-BOTTOM HAZELNUT PIE



Black-Bottom Hazelnut Pie image

Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable topping of crunchy sugar-coated hazelnuts.

Provided by Rhoda Boone

Categories     Pie     Dessert     Thanksgiving     Butter     Hazelnut     Chocolate     Vanilla     Egg

Yield Makes one 9" pie

Number Of Ingredients 15

For the Crust
2 tsp. granulated sugar
1/2 tsp. kosher salt
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup (1 stick) unsalted butter, cut into pieces, frozen for 15 minutes
For the Filling and Assembly
3 cups blanched hazelnuts
4 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1 cup (packed) light brown sugar
1 Tbsp. instant espresso powder
1 Tbsp. vanilla extract
1 cup plus 2 Tbsp. light corn syrup
1 tsp. kosher salt, divided
3 large eggs, room temperature, beaten to blend

Steps:

  • For the Crust
  • Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
  • Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
  • Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
  • Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
  • For the Filling and Assembly
  • Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
  • Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
  • Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
  • Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
  • Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
  • Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

CRUNCHY VANILLA HAZELNUTS



Crunchy Vanilla Hazelnuts image

You'll go nuts for these candied hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 6 cups

Number Of Ingredients 6

6 cups hazelnuts (about 1 3/4 pounds)
1 vanilla bean, split lengthwise
2 cups sugar
4 large egg whites
1/2 teaspoon salt
2 tablespoons coffee-flavor liqueur

Steps:

  • Preheat oven to 250 degrees, with racks in upper and lower thirds. Spread hazelnuts on two rimmed baking sheets. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven; leave oven on. While nuts are still hot, place in a kitchen towel; rub to remove skins. Let cool.
  • Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. In the bowl of an electric mixer, whisk egg whites and salt until frothy. Pour in sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in nuts. Spread mixture on two baking sheets lined with Silpat baking mats.
  • Bake, stirring every 10 minutes, until nuts are golden, about 50 minutes. Let cool 10 minutes, then transfer to another baking sheet; let cool 6 hours or overnight.

HAZELNUT CRUNCH CAKE WITH HONEYED KUMQUATS



Hazelnut Crunch Cake with Honeyed Kumquats image

Categories     Cake     Food Processor     Mixer     Fruit     Nut     Dessert     Christmas     Winter     Honey     Kumquat     Hazelnut     Bon Appétit     Pescatarian     Peanut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 32

Nut crunch
1 cup sugar
1/4 cup water
2 cups unhusked hazelnuts, toasted
Kumquats
55 kumquats (about 21 ounces)
1 1/2 cups Chardonnay
3/4 cup sugar
3/4 cup honey
10 whole star anise* or whole cloves
1 vanilla bean, split lengthwise
Cake
1 cup unhusked hazelnuts, toasted
2 cups all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons Chinese five-spice powder**
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large egg yolks
1 tablespoon vanilla extract
1 teaspoon almond extract
1 1/4 cups whole milk
5 large egg whites
Frosting
1 1/2 8-ounce containers mascarpone
1 1/2 cups chilled whipping cream
3 tablespoons sugar
4 teaspoons Cognac or brandy
1 tablespoon vanilla extract
*Brown, star-shaped seedpods; available in the spice section of some supermarkets, at specialty foods stores, and at Asian markets.
**A spice blend that usually contains ground aniseed, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.

Steps:

  • For nut crunch:
  • Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally. Mix in nuts. Pour onto foil; cool completely. Coarsely chop nut crunch. Set aside.
  • For kumquats:
  • Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end. Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Add kumquats; simmer until almost tender, about 8 minutes. Using slotted spoon, transfer kumquats to plate; cool. Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats). Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes. Cool.
  • For cake:
  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch or 17 x 11 x 3/4-inch baking sheet with foil; butter and flour foil. Finely grind nuts with flour in processor; transfer to medium bowl. Whisk in baking powder, spice, and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. Beat in dry ingredients alternately with milk in several additions, just until combined. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spread batter evenly in prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11-inch cake and 28 minutes for 15 1/2 x 10 1/2-inch cake. Cool cake in pan on rack 20 minutes. Run knife around cake to loosen. Turn cake out onto foil-lined rack; cool completely. Cut hazelnut cake crosswise into 3 equal pieces.
  • For frosting:
  • Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle).
  • Place 1 cake piece on platter. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with second cake piece. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with third cake piece. Spread remaining frosting over top and sides of cake. Drain remaining kumquats; remove seeds and any attached pulp. Top cake with kumquats, arranging like flowers. Do ahead Can be made 1 day ahead; cover and chill cake. Store remaining nut crunch and kumquat syrup at room temperature. Press remaining nut crunch around sides of cake. Drizzle 2 tablespoons syrup over cake and serve.

VANILLA BAKED CHEESECAKE WITH HAZELNUT AND CINNAMON CRUST



Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust image

This delectably delicious cheesecake is a huge crowd pleaser in my family. The brilliant crunchy hazelnut crust is a perfect contrast to the sweet, smooth texture of the vanilla filling. This one is always requested for family dinner parties and looks amazing decorated with chocolate truffles (see my other recipes).

Provided by Brittney_B

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

80 g butter, melted
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup caster sugar
1/3 cup hazelnuts, roasted, chopped coarsely
1/4 cup apricot jam, warmed
chocolate truffle, to decorate (see my other recipes)
2 teaspoons vanilla extract
250 g cream cheese, softened
500 g ricotta cheese
2/3 cup caster sugar
2 tablespoons lemon juice
2 eggs

Steps:

  • Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
  • Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
  • Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
  • Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
  • For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
  • Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
  • Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
  • Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
  • To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

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