Gianduia Sandwich Cookies Chocolate Hazelnut Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GIANDUIA CHOCOLATES



Gianduia Chocolates image

Categories     Candy     Chocolate     Dessert     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 48 chocolates

Number Of Ingredients 4

1 cup hazelnuts (about 5 ounces)
5 ounces fine-quality bittersweet chocolate (not unsweetened) plus 1/2 ounce additional for tempering if necessary
4 ounces fine-quality milk chocolate
1 1/2 cups unsweetened hazelnut butter*

Steps:

  • Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
  • Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
  • When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature. If chocolate is too warm, add reserved chocolate, stirring until smooth.
  • Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan. Chill confection, covered with plastic wrap, until firm, at least 2 hours. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares. Chocolates keep, covered and chilled, 1 month.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)



Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread) image

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread

Provided by AussieHusky

Categories     Spreads

Time 12m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

55 g dark chocolate
1 teaspoon of icing sugar or 1 teaspoon powdered sugar
2/3 tablespoon peanut oil (Ground Nut)
35 g hazelnuts

Steps:

  • Heat an oven to 150c (300f)
  • Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
  • In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
  • Add in the oil and powdered sugar and blend thoroughly.
  • Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
  • Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

GIANDUIA



Gianduia image

Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!

Provided by Canal House

Categories     condiment

Time 30m

Yield 4 servings

Number Of Ingredients 6

5 ounces (1 cup) skinned hazelnuts
8 ounces semisweet chocolate
Baguette, optional if serving immediately
1/2 cup heavy cream
Sugar, large pinch, or more if you prefer a sweeter gianduia
4 tablespoons good quality salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
  • Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
  • Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
  • Serve the gianduia with rustic slices of buttered toast.

TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE)



Torta Alla Gianduia (Chocolate Hazelnut Cake) image

This is from Nigella Lawson's book, How to be a Domestic Goddess. It's quite easy to make, yet looks drop-dead impressive. Definately a cake that will cheer the soul of any adult. I used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.

Provided by skat5762

Categories     Breads

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

6 large eggs, separated
1 pinch salt
1/2 cup soft unsalted butter
14 ounces nutella (chocolate hazelnut spread)
1 tablespoon rum or 1 tablespoon water
1/2 cup ground hazelnuts, scant
4 ounces good quality bittersweet chocolate, melted
4 ounces hazelnuts
1/2 cup heavy cream
1 tablespoon rum or 1 tablespoon water
4 ounces good quality bittersweet chocolate

Steps:

  • Preheat oven to 350-degrees.
  • Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
  • In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
  • In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
  • Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  • Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
  • Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
  • Transfer to a plate and let cool.
  • This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
  • In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
  • Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
  • Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  • Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
  • If you have used Frangelico, put shot glasses on the table and serve it with the cake.

GIANDUIA GOLD CUPS



Gianduia Gold Cups image

Gianduia is a classic Italian combination of chocolate and hazelnuts. If you can't find foil candy cups, buy twice as many paper ones and use two (one inside the other) per candy. (Doubling the paper cups makes a sturdier form.) Arrange the confections in holiday tins, or place on decorative trays, wrap in cellophane and tie with gold ribbons.

Yield Makes 32

Number Of Ingredients 7

4 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
1 cup Nutella (chocolate-hazelnut spread)*
6 tablespoons coarsely chopped toasted hazelnuts
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
32 1-inch-diameter gold foil candy cups
32 whole hazelnuts, toasted, husked
*Nutella is usually found in the jelly and preserves section of the supermarket.

Steps:

  • Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts.
  • Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as necessary to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.
  • Spoon enough hazelnut mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.
  • Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with whole nut. Refrigerate cups until firm, about 20 minutes. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.) Let stand 15 minutes at room temperature before serving.

More about "gianduia sandwich cookies chocolate hazelnut recipes"

EASY AS ONE, TWO, THREE: THREE-INGREDIENT GIANDUIA …
Jun 7, 2011 Instructions. Preheat oven to 375ºF and line a baking sheet with parchment paper. In the bowl of a stand mixer or in a medium mixing bowl …
From allwaysdelicious.com
Reviews 3
Estimated Reading Time 4 mins
Cuisine Italian
Total Time 42 mins


GIANDUIA SEMIFREDDO (CHOCOLATE-HAZELNUT FROZEN …
Aug 13, 2014 Add the ground hazelnuts and combine. Let the mixture cool, then chill it in the refrigerator until needed. While the chocolate is cooling, prepare the Italian meringue. Make a sugar syrup by combining the sugar and water in a …
From food52.com


GIANDUIA SANDWICH COOKIES (CHOCOLATE-HAZELNUT) • RECIPES …
Preheat oven to 375°F. Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted …
From kijijicoupons.ca


GIANDUIA SANDWICH COOKIES (CHOCOLATE-HAZELNUT) RECIPE
Get full Gianduia Sandwich Cookies (Chocolate-Hazelnut) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Gianduia Sandwich Cookies (Chocolate …
From recipeofhealth.com


GIANDUIA SANDWICH COOKIES - RECIPE - FINECOOKING
3 oz. bittersweet or semisweet chocolate, finely chopped; 1 oz. milk chocolate, finely chopped; 1/4 cup heavy cream; 1/2 cupHazelnut Butter, at room temperature; For the cookies: 9 oz. (2 …
From m.lestubes.com


81269 GIANDUIA SANDWICH COOKIES CHOCOLATE HAZELNUT RECIPES
hazelnuts, chocolate-hazelnut ice cream, recipe follows, or good quality , store-bought chocolate ice cream, softened, chocolate cake , recipe follows, egg whites, light brown sug
From recipeofhealth.com


EASY THREE-INGREDIENT GIANDUIA SANDWICH COOKIES! - PINTEREST
Gianduia Sandwich Cookies. Gianduia is Italian for the chocolate-hazelnut paste commonly sold under the brand name Nutella. Here Nutella is a decidedly smart vehicle for getting the …
From pinterest.com


BACI DI ALASSIO (ITALIAN CHOCOLATE HAZELNUT COOKIES)
Jan 24, 2023 Gently fold egg whites into nut mixture just until mixed. Place batter in a piping bag fitted with a large star tip and pipe 1 inch stars onto parchment lined baking sheet. Bake for 9-10 minutes. While cookies bake, …
From theflouredtable.com


GIANDUIA SANDWICH COOKIES CHOCOLATE HAZELNUT RECIPES
Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely.
From tfrecipes.com


CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA)
Jun 9, 2022 Instructions. Preheat the oven to 350 degrees. In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the vanilla extract, salt and egg. …
From giadzy.com


RECIPE - CHOCOLATE GIANDUJA SANDWICH COOKIES - DE …
Stir the dry into the wet ingredients. Beat for 1-3 minutes until well combined. Form the dough into disk and wrap it tightly in plastic wrap. Chill for at least 4 hours or overnight. Bring the dough to room temperature. Roll it on a floured …
From demedici.com


FOOD API: GIANDUIA SANDWICH COOKIES - MYFOODAPI.BLOGSPOT.COM
For the cookies: 9 oz. (2 sticks plus 2 Tbs.) unsalted butter, softened; 1 cup sugar; 1 cup (5 oz.) toasted, skinned, and finely ground hazelnuts (grind the toasted nuts in a food processor)
From myfoodapi.blogspot.com


GIANDUJA RECIPE (ITALIAN CHOCOLATE HAZELNUT SPREAD) - DAME CACAO
Dec 5, 2023 Preheat your oven to 350°F (175°C) and spread the hazelnuts in a single layer on a baking sheet. Toast them in the oven for about 10-12 minutes, or until they're golden brown …
From damecacao.com


CREMA GIANDUIA (ITALIAN CHOCOLATE HAZELNUT SPREAD)
Jun 22, 2015 Preheat oven to 350˚F (180˚C). Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in the preheated oven until golden brown and fragrant, 10-15 minutes. Once cooled slightly, place the hazelnuts in a …
From tarasmulticulturaltable.com


NUTELLA CHRISTMAS MINI CHOCOLATE HAZELNUT SPREAD - 1.05OZ
Nutella has a rich, creamy chocolate and hazelnut flavor that's absolutely delicious.The texture is smooth and spreadable, perfect for toast, pancakes, or straight from the jar.Made with high …
From target.com


Related Search