HAZELNUT TEA COOKIES
Steps:
- Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
- Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
- Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
- Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
HAZELNUT PEAR CAKE
From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.
Nutrition Facts : Calories 533 calories, Fat 30g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 193mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.
HAZELNUT TEA CAKES
Close your eyes, imagine a delicious, light and tender, hazelnut cookie that has been rolled in icing sugar. Want a bite? These delicate cookies are quick and easy to make, and are just as good as they sound, perfect when paired with tea or coffee. So are you ready for a break yet?
Provided by Baby Kato
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 325F.
- 2. In a large bowl, cream together the butter, 1/4 cup powdered sugar, and the vanilla until smooth and light.
- 3. Next add the flour, salt, and ground hazelnuts and stir until well combined.
- 4. Chill dough for 1 hour, drop onto greased cookie sheets in rounded teaspoons.
- 5. Bake in preheated 325 F oven for 25 minutes.
- 6. Cool for 10 minutes, then roll in powdered sugar.
- 7. Cool completely on a wire rack, then once again, roll in powdered sugar.
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
PUMPKIN-HAZELNUT TEA CAKE
If pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift. Points 3.
Provided by Dancer
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Lightly coat an 8-by-4-inch loaf pan with cooking spray.
- In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
- In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
- Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
- Pour the batter into the prepared pan.
- Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
- Let cool in the pan on a wire rack for 10 minutes.
- Turn the loaf out of the pan onto the rack and let cool completely.
- Cut into 12 slices to serve.
Nutrition Facts : Calories 176.2, Fat 6.2, SaturatedFat 0.7, Cholesterol 35.2, Sodium 115.4, Carbohydrate 28.5, Fiber 2.5, Sugar 15.7, Protein 3.7
RUSSIAN TEA CAKES
An easy Russian Tea Cakes recipe
Categories Cookies Mixer Nut Dessert Quick & Easy Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 dozen
Number Of Ingredients 7
Steps:
- Sift flour and salt together. Using electric mixer, cream butter in large bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in 3 batches. Mix in hazelnuts. Refrigerate at least 1 hour or up to 12 hours.
- Preheat oven to 400°F. Form dough into 1-inch balls. Space 1 inch apart on ungreased cookie sheet. Bake until just firm to touch, about 15 minutes. Transfer to rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container.
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