hazelnuts

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

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Looking for an impressive dessert to serve family and friends? Check out this show-stopping chocolate and hazelnut profiterole stack. With creamy Nutella filling and crunchy hazelnut brittle, this stunning recipe is the perfect end to a dinner party

Profiteroles

plain flour 140

golden caster sugar 1 tsp

unsalted butter 115 grams,

light brown sugar 75 grams

cocoa powder 40

golden syrup 75 grams

Green & Black's Velvet Edition 70% dark chocolate 150 grams, roughly chopped

ready-chopped hazelnuts 2 tbsp

white caster sugar 150 grams

Frangelico 150 milliliters

icing sugar 24

double cream 600 milliliters

A brussels sprouts salad that is full of texture and flavor!

Warm Roasted Brussels Sprouts Salad with Farro

brussels sprouts

quick cook farro

Dijon shallot dressing

Salt and pepper,

Place the thinly sliced brussels sprouts in a large bowl. It's okay they are raw.

While you are waiting for the other brussels sprouts to roast, cook the farro according to the instructions on the package. Quick cook farro (at least with the one I got) should take 10 minutes.

Meanwhile, make your dressing then set aside and chop the hazelnuts.

When everything is finished roasting and cooking, put everything, including the chopped hazelnuts, into the large bowl with the raw shredded brussels sprouts. The residual heat from the roasted brussels sprouts and farro will essentially cook the shredded brussels sprouts.

Drizzle dressing on top and toss to coat. Season with salt and pepper, to taste.

Immediately serve and enjoy!

Baci di Dama (Italian Hazelnut Cookies) from Cook's Illustrated

Baci Di Dama (Italian Hazelnut Cookies) From Cook'S Illustrated

¾ cup hazelnuts, toasted and partially skinned (see below)

⅔ cup (3½ ounces) all-purpose flour

(2½ ounces) sugar

table salt

unsalted butter,

bittersweet chocolate, chopped

Looking for a showstopping vegan recipe? Check out our impressive vegan wellington packed with roasted red peppers, cooked beetroot and kale. Plus, we've made a vegan stuffing and glazed the pastry in marmite to take this wellington to the next level

Giant vegan wellington

olive oil 1 tbsp

garlic 2 cloves, finely chopped

kale 250 grams, tough stalks removed

cooked beetroot 250 grams pack, thinly sliced

roasted red peppers

plain flour 500 grams,

olive oil 210 milliliters

aquafaba 7 tbsp, see notes below

olive oil 2 tbsp

onion 1, finely chopped

swede 150 grams,

thyme a few sprigs, leaves

nutmeg a good grating

pouch

apple 1, coarsely grated

hazelnuts 30 grams, toasted and finely chopped

lemon 1, zested

vegetable oil 1 tbsp

shallot 1, finely chopped

brandy 100 milliliters

pink peppercorns 1 tbsp, lightly crushed

soya cream 50 milliliters

Candied Hazelnuts are a great, simple way to make any dessert look fancy.

Candied Hazelnuts

sugar

water

wooden skewers

Thread each hazelnut onto the tip of a long wooden skewer or toothpick, and set aside.

Place a cutting board or marble board along the edge of a countertop, and set a baking sheet covered with waxed paper on floor next to edge of that countertop to catch the drips of candy from the hazelnuts.

Cook the sugar and water in a heavy bottomed medium saucepan over medium heat, stirring occasionally, until the sugar dissolves.

Continue to cook the sugar, without stirring, until the syrup comes to a boil. Wash the sides of the pan down with a wet brush to prevent crystals from forming. Let the syrup boil until it turns light brown in color, about 5 minutes; remove from heat. Let the syrup sit until slightly cooled, about 8 to 10 minutes.

Dip one of the skewered hazelnuts into the cooled syrup, coating the hazelnut completely, and letting the excess syrup drip back into the pan. When the dripping syrup becomes a thin string, secure end of the skewer under the cutting board, let the caramelized sugar string drip over edge and onto the baking sheet that’s on the floor.

Repeat with remaining hazelnuts. Let the candied hazelnuts stand until the syrup has hardened, at least 5 minutes. Carefully remove skewers from under the cutting board, and garnish your dessert with the skewered candied hazelnuts.

Roasted Beet Salad with Orange and Avocado. Despite only containing a handful of ingredients, it offers so much in texture, flavor, and contrast. It is elegant and refined, yet simple, approachable, and effortless.The sweetness of the oranges, the earthy beets, the creamy, satiating avocado chunks, and crunch of toasted hazelnuts come together to create one impressive beet salad.

Roasted Beet Salad with Orange and Avocado

extra virgin olive oil

kosher salt

black pepper

sherry vinegar

oranges + 1 tablespoon freshly squeezed orange juice

tablespoons hazelnuts,

micro greens (optional)

olive oil,

Prepare + Roast Beets: Preheat the oven to 400...

Prepare + Roast Beets: Preheat the oven to 400 degrees Fahrenheit (200 degrees C). Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.

Place beets, gently scrubbed, in a small roasted...

Place beets, gently scrubbed, in a small roasted pan or straight-sided ovenproof skillet. Fill with cold water–so that beets are halfway submerged. Add two tablespoons of the extra virgin olive oil and season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.

Bake for 45 minutes to 1 hour (this will depend...

Bake for 45 minutes to 1 hour (this will depend on the size of beets. Carefully fold back the foil (be careful of steam) and check doneness by piercing the center of the beets with a paring knife—if the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.

Remove from oven, transfer the beets to a...

Remove from oven, transfer the beets to a large bowl, and allow to cool until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with your hands (or an old kitchen linen, which you do not mind staining). The root and tail should be easily removed.

Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of...

Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of the oranges.  Using a sharp pairing knife and using the edges of the orange as your guide, remove the peel of the orange. Be sure to remove all of the white pith. Using the knife, carefully segment the orange by slicing between the membrane and the fruit.  Set the orange segments aside. Use the remaining orange core to squeeze out the orange juice.

Cut the peeled beets into quarters, and toss...

Cut the peeled beets into quarters, and toss in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.

Spoon the beets on a large platter and drizzle on...

Spoon the beets on a large platter and drizzle on any remaining dressing. Add the avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.

This moist cake with a crunchy nut topping is sure to become a teatime favourite

Caramelised apple cake with streusel topping

light brown muscovado sugar, plus 1 tbsp

dessert apples,

eggs

tsp vanilla extract

plain flour

tsp baking powder

cinnamon

milk

flour

demerara sugar, plus 1 tbsp

cold butter

tbsp toasted, chopped hazelnuts

Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.

While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.

Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.

Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

The secret ingredient is one of our favorite vehicles for almost anything.

Sweet Potato Chocolate Brownies

(200 grams) chopped dark chocolate or dark chocolate chips

almond flour

cocoa powder,

sea salt

sweet potato, baked, peeled and roughly chopped

almond butter

The Best Part of These Brownies Isn't Actually the Chocolate

Hazelnut chocolate will forever be one of my guilty pleasures, and these homemade Ferrero Rocher truffles combine all the flavors I love in bite-sized packages. All you need are 8 ingredients for dairy-free, vegan, gluten-free, hazelnut truffles that can be also made refined sugar-free!

Homemade Ferrero Rocher

hazelnuts ((reserve 14 nuts))

hazelnut butter (or nut/seed butter of choice (*see notes))

tbsp cacao powder (or cocoa powder)

tbsp coconut oil (melted)

maple syrup ((*see notes))

mini chocolate chips (dairy-free (*see notes))

coconut oil

hazelnuts (chopped)

You can watch the short video for visual instructions.Set aside 14 whole hazelnuts for the center of each ball. You might not need all of them, it depends on the size of the balls (the recipe makes 12-14 balls). Process the remaining whole hazelnuts in a food processor for a couple of seconds until they are coarse but not fine like flour.

Add all other ingredients of the Ferrero Rocher Mixture (but not the Chocolate Mixture) and blend again for a couple of seconds. Stop the food processor and scrape down the sides of the machine with a spatula. Blend or pulse again for a few seconds. The mixture should hold together and be slightly sticky.

Use about 1 tsp of the mixture per ball and shape it with your hands to form a ball. Place a whole hazelnut into the center and seal the ball, then roll it between your hands. Make this with the remaining dough. Place all balls on a plate lined with parchment paper.

Add the dairy-free chocolate chips (you can use dark chocolate instead) and 1 tsp coconut oil to a bowl. Heat water in a saucepan and place the bowl with the chocolate on top of the saucepan (double boiler). Bring the water in the saucepan to a boil, then turn off the heat. Stir the chocolate with a spoon until it's melted.

Transfer the chopped hazelnuts to the chocolate and stir with a spoon. Then dip each Ferrero Rocher ball into the chocolate to coat it from all sides. Do this with all remaining balls and then put them back on the plate.

Put the plate in the fridge until the balls firm up (about 30 minutes). You can also put them in the freezer for about 15 minutes. Enjoy! Store leftovers in the fridge for up to 2 weeks or in the freezer for up to 4 months.

https://content.jwplatform.com/videos/VnAncwpP.mp4

Homemade Ferrero Rocher (Hazelnut Truffles Recipe)

The classic combination of cauliflower and cheese gets a bit of a gourmet upgrade.

Creamy cauliflower and blue cheese pappardelle

tbs olive oil, plus extra to drizzle

red onion,

garlic cloves, crushed

(60 grams) chopped hazelnuts

dried pappardelle pasta

thickened cream

gorgonzola dolce, crumbled

Finely grated zest of ½ a lemon

baby rocket

black pepper,

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5348771529001-5977447755001

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Easy Butternut Squash Ravioli Recipe by Tasty

butternut squash, peeled and chopped

½ onion, chopped

garlic,

olive oil

salt,

pepper,

brown sugar

oz grated parmesan cheese

unsalted butter

hazelnut,

sage

lemon, juiced

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Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.

Bake until the squash is golden brown and tender, about 30 minutes.

While the squash is in the oven, make the dough.

When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.

To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.

Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.

Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.

Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.

Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.

Separate each ravioli with a knife or cutting tool.

Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.

In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.

Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.

https://vid.tasty.co/output/63655/mp4_640x640/1511316271

Just when you thought pasta bakes couldn't get any better, this easy recipe for pumpkin and sage gnocchi comes along.

Gnocchi recipe with pumpkin and sage

store-bought potato gnocchi

sage leaves

Queensland blue

(thin) cream

tsp finely grated nutmeg

(75 grams) coarsely grated mozzarella

blue cheese, crumbled

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