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Hazelnuts

Explore 113 recipes, 1 article, 1 gallery, 32 videos, and more

Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette

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Chocolate-Hazelnut Mousse-Filled Cups

Ingredients
  • 1 3/4 cups plus 4 teaspoons heavy cream
  • 4 large egg yolks, room temperature
  • 1/4 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 3 tablespoons hazelnut praline paste
  • 7 ounces dark chocolate, melted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 64 dark chocolate dessert cups
  • 64 blanched hazelnuts, toasted and halved, for garnish
  • Shaved dark chocolate, for garnish
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Butter Lettuce, Hazelnut, and Gorgonzola Salad with Lemon Creme Fraiche Dressing

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Florentine Cookies

Ingredients
  • 3/4 cup honey
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter
  • 1 cup almonds, finely chopped
  • 1 cup toasted hazelnuts, chopped
  • 1 cup dried sour cherries, chopped
  • 1/2 cup dried apricots, chopped
  • 1 cup candied orange peel, chopped
  • 1/2 cup all-purpose flour
  • Pinch of ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of white pepper
  • Vegetable shortening, melted and cooled
  • 1 pound best-quality bittersweet chocolate, such as Callebaut or Valrhona, chopped
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Steamed Asparagus with Brown Butter and Hazelnuts

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Hazelnut Sandwich Cookies

Time:1 hour 30 mins
Ingredients
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon cinnamon
  • 1 cup hazelnuts, toasted and skinned
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • Confectioners' sugar, for dusting
  • 3/4 cup desired filling (see cook's note)
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Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl

Time:7 hours
Ingredients
  • Unsalted butter, for pans
  • 3 pints chocolate ice cream (6 cups), slightly softened
  • 4 large egg whites, room temperature
  • 1 cup chopped toasted skinned hazelnuts
  • 1 cup sugar
  • 2/3 cup all-purpose flour, plus more for pans
  • 2/3 cup sugar, divided
  • 1/4 teaspoon cream of tartar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 cup safflower oil
  • 1/3 cup warm water
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature, separated
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Chicory Salad with Meyer Lemon Dressing

Time:15 mins
Ingredients
  • 1/4 cup sour cream
  • 2 tablespoons fresh Meyer lemon or regular lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon caraway seeds, toasted and coarsely ground
  • 1 1/2 teaspoons coarse salt
  • 3 tablespoons safflower oil
  • 10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio)
  • 1/2 cup hazelnuts, toasted and chopped
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Mushroom Barley Salad

Time:40 mins
Ingredients
  • 1/2 cup extra-virgin olive oil, divided
  • 1 1/4 pounds mixed mushrooms, trimmed and sliced if necessary
  • Coarse salt and freshly ground pepper
  • 1 shallot, minced
  • 3 tablespoons sherry vinegar, divided
  • 1/2 cup creme fraiche
  • 3 tablespoons chopped fresh chives
  • 3 teaspoons fresh thyme leaves
  • 2 small heads Bibb lettuce, separated, leaves quartered if large
  • 1 1/2 cups cooked barley (from 1/2 cup uncooked)
  • 1/2 cup toasted chopped hazelnuts
  • 1/2 cup fresh flat-leaf parsley leaves
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