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.
HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
- Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
- In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
- To serve: Cut the pie into slices and dollop with the Vanilla Cream.
EASY, NO-BAKE NUTELLA® PIE
I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!
Provided by Christina
Categories Desserts Pies No-Bake Pie Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
- Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
- Refrigerate until well chilled, 4 hours to overnight.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g
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.
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
Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!
Provided by Canal House
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
- Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
- Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
- Serve the gianduia with rustic slices of buttered toast.
GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)
A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread
Provided by AussieHusky
Categories Spreads
Time 12m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat an oven to 150c (300f)
- Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
- In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
- Add in the oil and powdered sugar and blend thoroughly.
- Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
- Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.
NUTELLA HAND PIES
These pint-sized Nutella hand pies made with puff pastry are too good to keep to yourself! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, whisk egg with water. , Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet., Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly., In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.
Nutrition Facts : Calories 190 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
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