Hazelnut Apricot Windows Food

HAZELNUT-APRICOT WINDOWS

Steps:

• Combine hazelnuts and 1 tablespoon sugar in processor; grind nuts finely. Using electric mixer, beat remaining 2/3 cup sugar and butter in large bowl until fluffy. Beat in hazelnut mixture, then egg, egg yolk, lemon peel, lemon extract, salt, and cinnamon. Beat in flour. Gather dough into ball. Divide into 4 pieces. Flatten each into disk and wrap in plastic. Chill at least 1 hour and up to 2 days.
• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough piece between sheets of waxed paper or parchment to scant 1/4-inch thickness, sprinkling dough with flour to prevent sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2-inch-diameter fluted cutter, cut out cookies. Transfer to prepared sheets, spacing 1/2 inch apart. Gather dough scraps and reroll, cutting out more cookies and placing on sheets. Using 1-inch-diameter fluted cutter, cut out centers from half of cookies, making rings. Gather centers as scraps. Bake cookies 5 minutes. Reverse sheets; bake cookies until light golden, about 6 minutes longer. Cool cookies on sheets 2 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
• Arrange whole cookie rounds on work surface. Drop generous 1/2 teaspoon jam in center of each. Arrange cookie rings on work surface. Sift powdered sugar over. Place 1 ring cookie on each whole round, forming sandwich with jam in cutout center. (Can be made 3 days ahead. Store airtight between sheets of waxed paper in refrigerator up to 3 days.)

HAZELNUT FRANGIPANE TART WITH APRICOTS

Steps:

• Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick. Patch, if necessary. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 350°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate shell, and remove parchment and weights. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack 10 minutes. Reduce heat to 325°F.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes. Beat in egg. Add hazelnut mixture, and beat until just combined. Frangipane can be refrigerated in an airtight container up to 1 week.
• Spoon frangipane into tart shell, and smooth with an offset spatula. Let stand 10 minutes. Bake until set, about 15 minutes. If edges brown too quickly, cover with a foil ring (see page 324). Transfer to a wire rack and let cool.
• Peel apricots (see page 343); cut in half, and remove pits. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in crème fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Heat jam in a saucepan over medium-low until loose. Stir in lemon juice, and let cool for 5 or 10 minutes. Strain through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

APRICOT HAZELNUT TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. , Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots. , Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.

HAZELNUT AND APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Add dried apricots after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

HAZELNUT APRICOT STRUDEL

Steps:

• In a small saucepan, combine the apricots, sugar and peel. Stir in orange juice and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until juice is absorbed, stirring occasionally. Remove from the heat and cool to room temperature. Set aside 1 tablespoon nuts; toast remaining nuts. Stir into apricot mixture., Place one sheet of phyllo dough on a work surface; brush with butter and sprinkle with 1 tablespoon of crumbs. Repeat with 5 more sheets of phyllo; brushing each layer with butter and sprinkling with crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Carefully spread filling along one long edge to within 2 in. of edges. Fold the two short sides over filling. Roll up jelly-roll style, starting with a long side. , Place seam side down on a greased baking sheet. Brush top with butter and score top lightly every 1-1/2 in. Sprinkle with reserved nuts. , Bake at 375° for 15 minutes or until golden brown. Cool on a wire rack. Slice at scored marks.

APRICOT WINDOWS

Steps:

• Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
• Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
• Remove pan from oven, and transfer to a heat-proof surface. Using an offset spatula, spread jam on top in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.

APRICOT AND HAZELNUT BRAN CAKE

Steps:

• Preheat oven to 180 degree Celsius.
• Spray loaf tin or square cake tin with oil and line with baking paper.
• Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
• Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
• Pour mix into prepared tin and bake for 40 to 45 minutes.

HAZELNUT APRICOT OAT BREAD (ABM)

Steps:

• Bake according to manufacturer's instructions, adding the apricots and hazelnuts during the add-ins cycle or 5 minutes before the final kneading.

APRICOT & HAZELNUT STUFFING

Steps:

• Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
• Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.