RECIPES USING HAZELNUT FLOUR RECIPES

Steps:

• Preheat the oven to 350F. Grease an 8-inch metal baking pan; set aside.
• In a large microwave safe bowl, heat oil and 4 oz. of chocolate chunks for 30 seconds at a time until melted (about 60 seconds total). You can also heat the oil and chocolate over a pan of boiling water to melt it.
• Add sugar, vanilla extract, and eggs and mix until well incorporated.
• Stir in the hazelnut and almond flours just until combined.
• Add the remaining 3/4 cup of chocolate chunks and stir until combined.
• Spoon the brownie batter into the pan and spread until even.
• Bake for 32-34 minutes or until the center is set.
• Remove from the oven and cool completely before cutting.
• Store leftovers covered at room temperature for up to 4 days.

Steps:

• Preheat oven to 400°.
• Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
• Add butter; rub in with fingertips until mixture resembles coarse meal.
• Stir in nuts.
• Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
• Make well in center of dry ingredients; add remaining milk mixture.
• Stir just until dough forms.
• Let stand for 3 minutes.
• Turn out onto floured surface.
• Using floured hands, knead gently until dough comes together.
• Pat into 7 1/2-inch round.
• Using sharp knife, cut into 8 wedges; brush with glaze.
• Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
• Bake scones until golden and crusty for about 20 minutes.
• Transfer to wire rack and cool slightly. Serve warm.