GIANDUJA
These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (64 pieces)
Number Of Ingredients 4
Steps:
- Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
GIANDUIA
Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!
Provided by Canal House
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
- Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
- Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
- Serve the gianduia with rustic slices of buttered toast.
GIANDUJA BARS
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour.
GIANDUIA BROWNIES
Categories Chocolate Dessert Bake Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
- Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
- While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
- Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
GIANDUIA CHOCOLATES
Categories Candy Chocolate Dessert Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 48 chocolates
Number Of Ingredients 4
Steps:
- Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
- Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
- When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature. If chocolate is too warm, add reserved chocolate, stirring until smooth.
- Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan. Chill confection, covered with plastic wrap, until firm, at least 2 hours. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares. Chocolates keep, covered and chilled, 1 month.
GIANDUIA BROWNIES
Make and share this Gianduia Brownies recipe from Food.com.
Provided by Steve P.
Categories Bar Cookie
Time 1h
Yield 16 Brownies, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F.
- and butter and flour a 9-inch square baking pan, knocking out excess flour.
- Toast and skin hazelnuts.
- In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
- Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth.
- Remove top of double boiler or bowl from heat.
- While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt.
- Whisk sugar into chocolate mixture until combined well.
- Add eggs, whisking until mixture is glossy and smooth.
- Stir in flour mixture and hazelnuts until just combined.
- Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it.
- Cool brownies completely in pan on a rack and cut into 16 squares.
- Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
Nutrition Facts : Calories 436, Fat 31.5, SaturatedFat 13.2, Cholesterol 79.5, Sodium 54.5, Carbohydrate 34.2, Fiber 3.1, Sugar 23.9, Protein 7
CHOCOLATE HAZELNUT CHEESECAKE BROWNIES
From Better Homes and Gardens special interest publications Holiday Baking 2008. Originally titled Gianduia Cheesecake Brownies. The cheesecake batter was lumpy when mixed but that didn't seem to affect the final product.
Provided by Lille
Categories Bar Cookie
Time 1h15m
Yield 32 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Grease and lightly flour a 13x9x2 inch baking pan. Set aside.
- In a medium bowl, stir together flour and cocoa powder; set aside.
- In a mixer bowl, combine 4 eggs, 2 cups of granulated sugar, 1/2 cup of chocolate hazelnut spread and the melted butter. Beat with an electric mixer on low to medium speed until combined. Add flour mixture; stir until smooth. Spread batter in prepared pan; set aside.
- Rinse bowl and beaters. In mixer bowl, beat cream cheese and remaining chocolate hazelnut spread. Add eggs and sugar and beat on medium speed until combined. Carefully spread over brownie batter in prepared pan.
- Bake for 50-55 minutes or until cream cheese layer is firm and set. Cool in pan on a wire rack. Cover and chill several hours or overnight before cutting into brownies.
- Sprinkle with powdered sugar to garnish.
Nutrition Facts : Calories 278.1, Fat 16.1, SaturatedFat 8.1, Cholesterol 83.8, Sodium 136.5, Carbohydrate 29.6, Fiber 1.3, Sugar 21.6, Protein 5
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- Place hazelnuts on a single layer on a baking sheet. Place in oven for 8-10 minutes, or until toasted and fragrant. Remove from oven and cool slightly. Rub hazelnuts with a towel to remove skins.
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