#ground hazelnuts

[askwhatsforlunch]

Hazelnut Amaretti Biscuits

Jules is coming home for the Holidays today, and as my sister as a sweet tooth, I always welcome her with a plate of treats. This year, it will be these beautifully crisp and nutty Hazelnut Amaretti Biscuits! Happy Christmas Eve's Eve, my friends!

Ingredients (makes 28 biscuits):

2 cups Icing Sugar + more for dusting

1 1/4 ground halmonds

1 cup ground hazelnuts

2 large egg whites

1 tablespoon raw runny honey

28 whole hazelnuts

In a large bowl, combine Icing Sugar, ground almonds and ground hazelnuts. Give a good stir until well-combined.

Dig a well in the middle of the dry ingredients, and add egg whites and honey.

Stir well until mixture comes together into a soft, pasty dough.

Chill in the refrigerator, for half an hour.

Line a baking tray with baking paper.

Spoon 2 heaped tablespoons Icing Sugar into a shallow dish or plate.

Scoop a heaped tablespoonful (about the size of a walnut) of the chilled dough and roll between your hands (you can wet your hands, to prevent sticking) until you have a smooth ball.

Place ball in prepared plate. When you have about six balls, shake the plate to evenly coat them in Icing Sugar.

Then, place coated balls onto prepared baking tray, and push a hazelnut in the centre of each, flattening it slightly.

Repeat, adding more Icing Sugar when necessary, until no biscuit dough or hazelnut remain.

Leave baking tray in a draught-free place for one hour; it will crackle the dough in this characteristic amaretti manner.

Preheat oven to 160°C/320°F.

Once hot, place baking tray in the middle of the hot oven, and bake, at 160°C/320°F, for 8 to 10 minutes, rotating the tray halfway through, until just golden brown.

Remove from the heat, and let cool completely.

These lovely Hazelnut Amaretti Biscuits will pair beautifully with a small glass or Limoncello, and shall keep 3 to 4 days in a metal tin.

[askwhatsforlunch]

Nut-cracking Cream of Mushroom Soup

On an especially wet and chilly day, you might want to warm up with a bowl of hot soup and a festive Russian ballet. There’s bound to be an airing of The Nutcracker sometime this week and this deliciously creamy Nut-cracking Cream of Mushroom Soup is the perfect accompaniement to Clara’s Christmas reveries (I recommend the Mariinsky Theatre’s performance of 2017, the music and dancing are fantastic, and the costumes are stunning!)

Ingredients (serves 2):

2 tablespoons unsalted butter

1/2 tablespoon olive oil

450 grams/1 pound chestnut mushrooms

2 fluffy sprigs flat-leaf parsley (+ a few more leaves for garnish)

1 large garlic clove, minced

1/2 teaspoon sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 heaped tablespoons ground hazelnuts

1/2 tablespoon plain flour

1/2 cup sweet white wine

1/2 cup, warmed

2 cups whole milk

In a large, deep skillet or saucepan, melt butter with olive oil, over medium-high heat.

Dust chestnut mushrooms, and cut them into thick slices. Add mushrooms to the skillet, and sauté, a couple of minutes, until softened. 

Finely chop parsley, and stir into the mushrooms, along with minced garlic. Cook, 1 minute. Season with sea salt flakes and black pepper. With a wooden spoon, stir in ground hazelnuts and flour. Cook out, 1 minute. Deglaze with sweet white wine, and stir in warm. Reduce heat to medium. Finally, very gradually stir in whole milk, waiting for the soup to thicken as you add. Then, bring to a simmer. Remove from the heat.

Serve Nut-cracking Cream of Mushroom Soup hot, sprinkled with fresh parsley leaves.

[askwhatsforlunch]

Hazelnut and Chocolate King’s Cake

I know Epiphany was last Sunday, but traditionally la galette des Rois, or King’s Cake, is eaten throughout January in France anyway, as if the Holiday Season had not been spent copiously eating and drinking. In our case though, my sister and I spent most of the Holidays in South East Asia with our parents. We ate good food -I’m craving a Tom Yam, right now!- but mainly had two meals a day, and walked a lot throughout Vientiane and Luang Prabang; so our calves are even more defined and our waistlines didn’t expand. Thus, I think we can indulge in a Hazelnut and Chocolate King’s Cake a week late, another proud occasion for me to successfully test the skill I acquired last year: making Puff Pastry! Happy Sunday!

Ingredients (serves 4 to 6):

1 cup unsalted butter, softened

1/2 cup light brown sugar

¼ cup caster sugar

1/2 teaspoon rum Vanilla Extract

1 large egg

1 ½ cup freshly ground hazelnuts

1 1/2 teaspoon dark rum

2 ounces dark chocolate

1 (1.4-pound) portion All-Butter Puff Pastry

1 egg,lightly beaten

a porcelain fève, to hide in the cake to make whoever finds it Queen or King

In a medium bowl, energetically cream butter, brown sugar and  caster sugar with a wooden spoon, until pale yellow and fluffy. Stir in Vanilla Extract. Add the egg, and beat it into the butter mixture until well-blended. Finally, stir in ground hazelnuts and dark rum. Place in the refrigerator, and chill, 15 minutes.

Line a baking sheet with parchment paper.

Coarsely chop dark chocolate into morsels; set aside.

Divide Puff Pastry into two equal portions. On a lightly floured surface, roll each Puff Pastry portions into two 25cm/10“ circles.

Place one Puff Pastry circle onto prepared baking sheet.

Stir chilled hazelnut frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Pipe hazelnut filling in a spiral (starting in the center) on the Puff Pastry circle, 3cm/1 1/2 inch from the edge.Scatter dark chocolate morsels onto the frangipane, and gently press them in. HIDE THE FEVE IN THE HAZELNUT FILLING!!! Brush the edges of the circle with egg wash. Gently place the second circle of Puff Pastry onto the hazelnut filling, pressing gently but firmly on the edges to seal. Place baking sheet in the refrigerator and chill, 30 minutes.

Preheat oven at 190°C/375°F.

Retrieve baking sheet from the refrigerator and trim the edges -not too close to the filling-  with a sharp knife. Brush again generously with egg wash and using a knife, draw a pattern on the surface, making a small hole in the centre. Place in the hot oven and bake, at 190°C/375°F, 45 minutes.

Remove from heat and let Hazelnut and Chocolate King’s Cake cool slightly, if you can, before eating!

[zootermission]

Hazelnut Cupcakes

Hazelnut Cupcakes. Sugar, Ground Hazelnuts, Hazelnuts, Eggs, All-Purpose Flour, Salt, Baking Powder, Unsalted Butter, Vanilla Extract, Milk. These hazelnut cupcakes are a tasty and nutty take on traditional cupcakes. They are ideal for any occasion and will leave your guests speechless.

[aussietaste]

New recipe - Hazelnut Meringues GET THE RECIPE >>> http://aussietaste.recipes/cakes-2/hazelnut-meringues/ These meringues have a robust hazelnut flavour and are filled with a rich chocolate cream.

[patisseriemakesperfect]

Chocolate & Praline Dacquoise

Chocolate & Praline Dacquoise

A dacquoise is a meringue with ground nuts folded through it before baking. It is similar to a macaron shell, but not beaten as vigorously, so that it doesn’t form a smooth shell, but more of a rustic meringue. The finished result is very cakelike, but also very light because of the lack of fat in the finished cake. Dacquoise is a curious term as it can be used to describe the cake layer itself,…

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[seefooddieit]

(Hazelnut chocolate macarons plus printable template)