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.
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 PIE
This pie recipe comes from the local paper and "Icebox Pies" by Lauren Chattman. It is a NO-BAKE pie that combines whipped cream and Nutella, the chocolate and hazelnut spread.
Provided by mary winecoff
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Process cookies and nuts in a food processor until finely ground. Add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture. Press the mixture across the bottom and up the sides of a 9 inch pie plate, packing it tightly with your fingertips. Bake until crisp, 6 to 8 minutes. Cool completely before filling.
- Place the nuts in a food processor and chop finely. Set aside. With an electric mixer, whip the cream and vanilla until stiff peaks form. In a separate bowl, combine 1/4 of the whipped cream with the Nutella. Stir until smooth. Gently fold Nutella mixture back into the remaining whipped cream. Fold in the reserved hazelnuts. Scrape into prepared pie shell and smooth the top with spatula. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Nutrition Facts : Calories 666.3, Fat 51.1, SaturatedFat 18.1, Cholesterol 76.7, Sodium 208.8, Carbohydrate 47, Fiber 5.1, Sugar 32.8, Protein 7.7
GIANDUIA PIE (NUTELLA)
My family loves it. I make dessert for our home. It is not that hard and it does take a while to make a pie. They are so delicious and tasty.
Provided by Lisa Johnson @georgiagirl48
Categories Pies
Number Of Ingredients 11
Steps:
- Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant. Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won't hurt but try to remove as much as possible. Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month. Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine. Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.
GIANDUIA PIE
Make and share this Gianduia Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Note: to toast and skin hazelnuts: place nuts on a baking sheet and bake in a 350° oven for about 10 minutes or until they are fragrant.
- Remove the pan from the oven; wrap the nuts in a clean kitchen towel, and allow nuts to cool for 10-15 minutes.
- Rub the nuts with the towel to remove the skin (ok if bits of skin stick to some of the nuts).
- To make the pie: place the skinned nuts in the container or a food processor; chop the nuts very fine.
- In a large mixing bowl, combine the cream and vanilla; using an electric mixer, whip the cream until stiff peaks form.
- Put the Nutella in another mixing bowl; stir in 1/4 of the whipped cream; gently fold the lightened Nutella mixture back into the remaining whipped cream.
- Fold in chopped hazelnuts.
- Scrape the filling into the prepared pie shell; smooth over with a rubber spatula.
- Cover pie with plastic wrap and refrigerate at least 6 hours or up to 1 day (until filling is completely set).
- May top with whipped cream, if desired.
Nutrition Facts : Calories 833.7, Fat 62.1, SaturatedFat 20.3, Cholesterol 81.9, Sodium 297.6, Carbohydrate 63, Fiber 5.5, Sugar 42.8, Protein 9
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