GROUND HAZELNUT RECIPES RECIPES

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HAZELNUT RECIPES | BBC GOOD FOOD



Hazelnut recipes | BBC Good Food image

Use hazelnuts in a range of bakes. With chocolate they're heavenly, but they also add great taste and crunch to savoury recipes like salads and side dishes.

Provided by Good Food team

Number Of Ingredients 1

HAZELNUT GELT COOKIES RECIPE | MOLLY YEH | FOOD NETWORK



Hazelnut Gelt Cookies Recipe | Molly Yeh | Food Network image

Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!

Provided by Molly Yeh

Categories     dessert

Total Time 45 minutes

Cook Time 30 minutes

Yield 24 to 26 cookies

Number Of Ingredients 13

3 1/2 cup (448 grams) all-purpose flour, plus more for dusting
1 1/3 cup (150 grams) ground toasted hazelnuts (see Cook’s Note)
1 teaspoon baking powder 
3/4 teaspoon kosher salt 
1 cup (226 grams) unsalted butter, softened 
2/3 cup (137 grams) granulated sugar 
2/3 cup (80 grams) powdered sugar 
Zest of 1 orange 
2 large eggs 
1 teaspoon vanilla extract 
Gelt, recipe follows
6 ounces (168 grams) chopped white chocolate or white chocolate chips
Gold and blue sprinkles, for garnish

Steps:

  • In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
  • Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
  • When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment and set aside.
  • Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that’s just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they’re lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
  • Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
  • To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it’s just smooth and then remove from heat.

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