Hazelnut Cappuccino Food

MINI CHOCOLATE CAPPUCCINO HAZELNUT CHEESECAKES

Steps:

• HEAT oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.

HAZELNUT CAPPUCCINO TORTE

Steps:

• Preheat oven to 350 degrees.
• Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
• Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
• In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
• Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
• Bake at 350 degrees for 30 minutes. Let cool and then unmould.
• In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
• Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.

HAZELNUT CAPPUCCINO

Steps:

• Add milk gradually to flavored coffee mix in mug, stirring until dissolved.
• Stir in hazelnut spread until well blended. Top with COOL WHIP.
• Serve immediately.

CAPPUCCINO-HAZELNUT SHORTBREAD

Steps:

• Preheat oven to 350 degrees.
• Dissolve the coffee in water in a medium bowl.
• Stir in the margarine and powdered sugar.
• Stir in the flour and 1/2 cup nuts, using your hands if necessary, until a stiff dough forms.
• Divide the dough in half.
• Shape each half into a ball.
• Pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface.
• Cut each round into 16 wedges.
• Arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center.
• Bake for about 15 minutes, or until golden brown.
• Immediately remove from the cookie sheet.
• Cool completely on wire racks.
• Place the remaining 1/2 cup pistachios in a small dish.
• Place the chocolate and shortening in a small microwavable bowl.
• Microwave uncovered on medium power for 3 to 4 minutes, stirring after 2 minutes, until the mixture can be stirred smooth and is drizzling consistency.
• Dip one edge of each cookie into the chocolate, then into the nuts.
• . Place on waxed paper until the chocolate is firm.

HAZELNUT CAPPUCCINO CRINKLES (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
• Roll dough into 1-inch balls; roll in powdered sugar.
• Place 2 inches apart onto ungreased cookie sheet.
• Bake about 9 minutes or until set.
• Immediately press candy piece into top of each cookie.
• Cool 1 minute; remove from cookie sheet to wire rack.

HAZELNUT CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, baking soda, baking powder, cinnamon and salt.
• In separate bowl, stir together coffee, milk, egg, egg white and vanilla extract.
• Add coffee mixture to flour mixture.
• Stir by hand just until dough is soft.
• Stir in hazelnuts and chocolate chips.
• Turn dough onto lightly floured surface.
• With floured hands, shape into two 8" logs.
• Place logs 2" to 3" apart on baking sheet coated with cooking spray and flatten each into a rectangle about 3" wide.
• Bake 20 to 25 minutes, until golden and firm.
• Transfer logs to rack to cool 15 minutes.
• Reduce oven temperature to 275°F.
• Place logs on cutting board, trim ends and cut each log diagonally into ½" to ¾" slices using a serrated knife.
• Place slices cut side down on baking sheet.
• Return to oven, and bake 20 minutes.
• Flip cookies over, and bake 20 minutes longer.
• Transfer to rack to cool.
• Variation: For a shiny finish, brush the tops of the dough logs before baking with a glaze made with 1 egg white beaten with 1 teaspoon water.