TRIPLE CHOCOLATE-HAZELNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper.
- Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside.
- Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
- Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
HAZELNUT TRI-COLOR COOKIES
An homage to the rainbow cookie-and Italian-American classic-these triple-deckers owe their subtle hues to matcha powder and pulverized freeze-dried raspberries, and their unique flavor to ground hazelnuts.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 5h50m
Yield Makes about 70
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet; bake until golden brown, 6 to 8 minutes. Let cool completely.
- Spray three 9 1/2‐by‐12 1/2‐inch rimmed baking sheets (also called quarter‐sheet pans) with cooking spray. Line with parchment; spray parchment.
- In a food processor, finely grind cooled hazelnuts. Add confectioners' sugar, 1 egg white, and 1/4 teaspoon salt. Blend until mixture holds together. Transfer to a mixer bowl fitted with a TK attachment. Add 1 cup granulated sugar, and beat on medium speed until combined, about 2 minutes. Add butter and beat until fluffy, about 3 minutes.
- Add liqueur to mixer, then egg yolks, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour and remaining 1 teaspoon salt until combined.
- In a clean bowl, beat remaining 5 egg whites in mixer fitted with the whisk attachment on medium speed until soft peaks form, gradually adding remaining 1/4 cup granulated sugar. Continue beating until stiff peaks form, 3 to 4 minutes. Whisk into flour mixture in two additions. Divide mixture equally between three bowls (one can be the bowl you mixed in).
- Stir ground raspberries into one bowl, matcha into another, and leave third plain. Spread each batter evenly into a separate prepared pan. Bake, rotating pans once, until just set, dry on top, and just beginning to pull away from sides of pan, 18 to 20 minutes. Let cool completely in pans on wire racks.
- Turn green cake out of its pan onto a parchment‐lined baking sheet or cutting board. Remove parchment. Spread half of jam evenly over cake, all the way to edges. Turn out white cake onto green cake; remove parchment. Spread remaining jam over white cake. Turn out pink cake onto white; remove parchment. Wrap in plastic and top with a small baking sheet or board and a few cans to weigh down. Refrigerate at least 4 hours and up to 12 hours.
- Place chocolate in a heatproof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Pour half of chocolate over cake and spread evenly with an offset spatula.
- Refrigerate until set, about 10 minutes. Flip over and repeat on second side with remaining chocolate. Refrigerate 10 minutes. Cut into 1 1/4‐inch squares. Refrigerate in a single layer in an airtight container up to 1 week, or store at room temperature up to 2 days.
3-INGREDIENT HAZELNUT COOKIES
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Provided by Molly Baz
Categories 3-Ingredient Recipes Hazelnut Soufflé/Meringue Egg Wheat/Gluten-Free Dessert Cookies Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
- Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
- Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.
HAZELNUT COOKIES
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 35m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
- Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
- Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g
RAINBOW COOKIES
Provided by Food Network
Time 5h25m
Yield 48 pieces
Number Of Ingredients 10
Steps:
- You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
- Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
- Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
- Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
- In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
- Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
- Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
- Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
- Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
- Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
- Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
- Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
- Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
- Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
- If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.
HAZELNUT COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams
HAZELNUT COCOA COOKIES
These cookies are great with a little milk, or all by their lonesome. A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet. Enjoy.
Provided by Ruben Haws
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
- In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 51.8 g, Cholesterol 51 mg, Fat 13.2 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 153 mg, Sugar 28.8 g
HAZELNUT MADELEINE COOKIES
These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They're baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)
When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.
Provided by ItalianMomof2
Categories Dessert
Time 1h10m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat Oven to 350 degrees.
- Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
- In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
- Reduce speed to medium and beat in the eggs one at a time until blended.
- Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
- Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
- Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
- Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
- Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
- Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
- Run tip of knife around side of pans to loosen layers.
- Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
- Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
- Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
- Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
- take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
- In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
- Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
- refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
- To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
- Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
HAZELNUT COOKIES
Provided by Maggie Ruggiero
Categories Cookies Dessert Bake Kid-Friendly Hazelnut Gourmet Queens New York Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
- Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
- Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
- Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
TRICOLOR COOKIES
The Tricolor Cookie, or Rainbow Cookie, is a nearly ubiquitous part of the traditional American-Italian dessert platter, and it happens to be Renato's favorite snack. Our version of the cookie incorporates our bakery's colors (brown, white, and orange) instead of the red, white, and green used to evoke the Italian flag in the original cookie. We've also tweaked the amounts of marzipan and added some orange zest for a citrus zing. The layers are sandwiched together with an apricot-amaretto jam and topped off with a glossy dark chocolate glaze for a modern spin on an old-school classic.
Provided by patriciamercer84
Categories Dessert
Time 1h15m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350° Fahrenheit.
- 2. Butter three 8-inch square baking pans.
- 3. Line the bottom of each pan with parchment paper and butter the parchment.
- 4. Dust with flour and knock out the excess flour.
- 5. Sift the flour and salt together in a small bowl and set aside.
- 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
- 7. Add the butter and beat on high speed until the mixture is combined.
- 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
- 9. Add the orange zest and beat until combined.
- 10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
- 11. Divide the batter among three small mixing bowls.
- 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
- 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
- 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
- 15. Leave the third bowl plain.
- 16. Pour each batter into a prepared pan and smooth the tops.
- 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
- 18. Transfer the pans to a wire rack and cool for 20 minutes.
- 19. Invert the cakes onto the rack, remove the pans, and let cool completely.
- 20. Remove the parchment.
- MAKE THE FILLING.
- In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
- ASSEMBLE THE TRICOLOR COOKIES.
- 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
- 2. Top with the plain (or white) layer and spread with the remaining apricot filling.
- 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
- MAKE THE GLAZE.
- 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
- 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
- 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
- 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
- 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
- 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
- 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
Nutrition Facts : Calories 567.4, Fat 39.5, SaturatedFat 21.2, Cholesterol 124.5, Sodium 97.7, Carbohydrate 54.7, Fiber 4.6, Sugar 31, Protein 7.9
HAZELNUT CRINKLE COOKIES
I enjoy trying new recipes and always have willing "taste testers" in my house. After sampling these sugar-dusted goodies, my family's response was unanimous-an enthusiastic thumbs-up! -Janel Andrews, Jerome, Idaho
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup hazelnuts. Cover and refrigerate for 30 minutes or until firm., Finely chop the remaining hazelnuts. Place hazelnuts and confectioners' sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar. , Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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