Hazelnut Crisps Food

HAZELNUT CRISPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
• Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.

APPLE-PRUNE CRISP WITH HAZELNUT TOPPING

Steps:

• For filling:
• Preheat oven to 375°F. Butter 8-inch glass baking dish. Mix both sugars, flour, and cinnamon in large bowl. Mix in apples, then prunes. Let mixture stand 5 minutes. Transfer filling to prepared dish. Bake until beginning to bubble at edges, about 20 minutes.
• Meanwhile, prepare topping:
• Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts.
• Scatter topping over filling. Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes. Cool slightly. Serve warm with ice cream.

HAZELNUT CRISPS

Steps:

• Preheat oven to 350 degrees F Line your baking sheets with parchment.
• Cream sugar& butter until light and fluffy.
• Add eggs and vanilla, mix until incorporated.
• Sift flour, soda and baking powder.
• Fold into egg mixture.
• Fold in nuts.
• Drop by spoonfuls onto baking sheet, leaving space for spreading.
• Bake about 8 minutes or until golden brown.
• Remove from baking sheet and cool on a wire rack.
• NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
• Slice and bake.

BLUEBERRY HAZELNUT CRISP

Steps:

• Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
• In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
• In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
• Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
• Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
• Cool slightly before serving.