Glazed Hazelnut Squares Recipes

Steps:

• Heat the oven to 375 degrees F. Grease a cookie sheet or line it with waxed paper or a nonstick baking mat. Toss all of the ingredients together in a bowl and turn out onto the prepared pan, spreading out the hazelnuts so they do not touch. Bake until lightly toasted, stirring occasionally to prevent sticking. Check at 15 minutes then let bake for another 5 to 10 minutes. Loosen the hazelnuts from the bottom of the pan with a spatula and cool in the pan at room temperature; store in airtight container.

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.

Steps:

• For crust:
• Preheat oven to 350°F. Line 8-inch square baking pan with foil; butter foil. Mix flour, sugar and salt in processor. Add butter and nuts and blend until fine meal forms. Press onto bottom of prepared pan. Bake until light brown around edges, about 18 minutes.
• Meanwhile, prepare filling:
• Blend first 6 ingredients in processor.
• Pour filling onto hot crust. Bake until filling begins to brown at edges and is just springy to touch, about 20 minutes. Cool completely in pan on rack.
• Lift foil and dessert from pan. Gently peel foil from edges. Cut dessert into 16 squares. (Can be made 1 day ahead. Wrap tightly; chill.) Sift powdered sugar over squares; serve at room temperature.

Steps:

• Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.

Steps:

• Preheat oven to 350°F. and butter a 10-cup bundt pan or other tube pan.
• In a food processor pulse hazelnuts until finely ground.
• In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate slightly.
• In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate. Add yolks, one at a time, beating well after each addition. Stir in hazelnuts and flour.
• In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
• Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain.
• Pour batter into pan and smooth top. Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean. Invert cake onto a rack. After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center.
• While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve.
• If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

Steps:

• Whisk together sugar and enough juice concentrate to achieve a thick glaze. Dip doughnut holes in glaze; transfer to waxed paper., Variation: For lemon glaze, whisk together sugar and lemon juice until smooth. Dip doughnut holes and transfer to waxed paper.

Steps:

• Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment, and spread hazelnuts in a single layer on top. Toast until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Transfer to a wire rack to cool. Place 1 1/2 cups hazelnuts in the bowl of a food processor, and pulse until finely ground; reserve. Roughly chop the remaining 1/2 cup nuts, and set aside.
• Grease a 9-by-9-inch cake pan with margarine, and line with parchment paper. Grease the parchment, and dust with matzo meal. Whisk together the ground hazelnuts and 1/2 cup matzo meal, and set aside.
• In the detached bowl of an electric mixer, whisk egg yolks, whole eggs, and 1 cup sugar over a pan of simmering water until warm to the touch. Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is thick, light in color, and leaves a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Fold in matzo-meal mixture. Fold in melted margarine.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, about 40 minutes. Transfer to a wire rack to cool completely, about 40 minutes.
• Invert pan, and turn out cake on wire rack so bottom of cake faces up. Set rack on a rimmed baking sheet.
• Spread remaining 1 cup sugar on the bottom of a 10 1/2-inch skillet. In a small bowl, whisk together orange juice and potato starch; set aside. Place skillet over medium-high heat. Without stirring, let sugar begin to melt. When sugar begins to turn golden around edges of pan, about 4 minutes, reduce heat to medium; stir melted and unmelted sugar together. Continue stirring until all sugar has melted and is clear and golden, about 1 minute. Stir in orange-juice mixture; cook, stirring, 1 minute.
• Remove skillet from heat, and stir in the chopped hazelnuts. Pour the glaze over top of cake, and spread the nuts evenly with the spatula. Let cool. Cut into 3-inch squares, and serve.