HAZELNUT-CHOCOLATE SPREAD
This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.
- Bring to room temperature before using.
HAZELNUT-CHOCOLATE STARS
Ellen Schwab, Bethesda, Md. "I created this cookie, which combines my two favorite flavors - hazelnut and chocolate - just for this contest."
Yield Makes 45 sandwich cookies
Number Of Ingredients 13
Steps:
- 1. Finely chop hazelnuts in a food processor; remove to a bowl. Finely chop chocolate chips and 1 teaspoon flour in food processor; add to the nuts. Set aside.
- 2. Sift the 1 1/3 cups of flour, baking powder and salt. Set aside.
- 3. Cream butter and brown sugar in a bowl with an electric mixer until fluffy. Add the egg and vanilla; beat until well combined.
- 4. Add the flour mixture to the butter in thirds, beating well after each addition. Add the hazelnut-chocolate chip mixture, using a wooden spoon and mixing until the dough is well combined.
- 5. Form the dough into three flat disks, dusting with a little flour, if necessary, to prevent sticking; wrap in plastic and chill in the refrigerator for 12 to 24 hours.
- 6. Remove one disk from the refrigerator and roll on a lightly floured work surface into an 11-inch circle, 1/4-inch thick. Cut out stars using a star-shaped cookie cutter. (You may use different sizes of stars for variety.) Save the scraps and reform into a disk. Chill the scraps slightly before rolling out and cutting. Repeat with other disks.
- 7. Preheat oven to 400°F. Place the stars on parchment-lined baking sheets. Bake one sheet at a time until the cookies are brown around the edges, about 7 to 8 minutes. Cool cookies on a rack.
- 8. Prepare apricot filling: Place all ingredients in a small saucepan over medium-low heat. Cook, uncovered, stirring frequently, until all of the liquid is absorbed, about 10 minutes. Puree this mixture in the food processor until smooth. Allow the filling to cool completely before filling the cookies. (Filling may be prepared a day in advance and refrigerated.)
- 9. Fill the cookies just before serving, if possible, so they stay crisp: Spread a thin layer of the filling on the bottom side of one star and sandwich with another, bottom-side facing the filling.
CHOCOLATE HAZELNUT ROLLS
A chocolaty variation of a cinnamon roll and not too sweet either.
Provided by alizajaafar
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start.
- Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper.
- Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are cooked through, about 25 minutes.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 20 g, Cholesterol 32.4 mg, Fat 15.5 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 366.1 mg, Sugar 17.7 g
HAZELNUT SABLE STARS
Categories Cookies Chocolate Dessert Bake Winter Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Beat butter in large bowl until creamy. Gradually add sugar, beating until fluffy. Beat in yolks and vanilla. Beat in flour and salt. Stir in nuts. Transfer dough to work surface. Flatten into disk. Wrap in plastic; freeze until cold, about 10 minutes.
- Roll out dough on floured surface to 1/3-inch thickness. Using 2- to 3-inch star cookie cutter, cut out cookies. Transfer to baking sheets, spacing 1 inch apart. Gather dough scraps; reroll dough and cut out additional cookies. Bake cookies until pale golden (rotate baking sheets after 15 minutes), about 20 minutes. Transfer cookies to rack; cool.
- Spoon chocolate into small plastic bag. Cut off tip from 1 bottom corner of bag to allow small ribbon of chocolate to come out. Drizzle chocolate over cookies. Let cookies stand until chocolate is set. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
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- In bowl of an electric mixer fitted with paddle attachment (or with a bowl and a wooden spoon), cream together butter, icing sugar and ground almonds. Add yolk and mix. 2. Add flour and salt to mixer bowl. Mix together until a crumbly dough forms. Mix in milk to form a thicker dough. 3. Press dough together into a disk, wrap with plastic wrap and chill 2 hours. 4. Butter a 9-inch tart pan with removable bottom. On a lightly floured surface, roll out sugar cookie dough in a large circle about 12-inches (30cm) in diameter. Transfer rolled dough to prepared tart pan and gently fit/press it into pan. Trim excess dough. 5. Chill tart shell 1 hour. 6. Preheat oven to 350ºF (180°C). Place tart pan on a baking sheet, fit a sheet of parchment overtop and fill with pie weights. Bake for 30 minutes with pie weights, then remove weights and bake for another 10 minutes, or until edges are golden brown and cookie tart shell looks dry. NOTE: While tart is baking, watch to see if tart shell has puffed
- When tart shell has cooled, prepare the ganache filling. Heat whipping cream in a small saucepan over medium-high heat until it's hot and steaming. Place chopped chocolate in a large heatproof bowl and pour hot cream overtop. Let mixture stand for 1 minute, then stir to melt chocolate and form a fluid ganache. Let the ganache thicken for 10 to 15 minutes, stirring every so often, then pour into baked and cooled tart shell. Let ganache tart set for at least 2 hours in refrigerator. Serve topped with whole or chopped hazelnuts.
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