Hazelnut Chewies Recipes
HAZELNUT CHEWIES
This was published in Cook's Country 2008 Dec issue, and this recipe was one of the winners of their annual holiday cookie contest. Submitted by Jennifer Parks from Tucson Ariz, this recipe promises to out shine your cookie platter this holiday season. The recipe is a combination of Nutella spread and actual hazelnuts.
Provided by Marz7215
Categories Dessert
Time 2h8m
Yield 54 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven racks to upper middle and lower middle positions and preheat oven to 375°F.
- Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in a bowl. Set aside.
- With electric mixer on medium high speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso powder and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 1/2 cup of hazelnuts and refrigerate dough until firm about 1 hour.
- Place remaining hazelnuts in a bowl. Add confectioners' sugar to another bowl. One at a time roll dough into 1 inch balls, roll in hazelnuts, then roll in confectioners' sugar. Place balls 2 inches apart on prepared baking sheets.
- Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, and transfer to wire rack and cool completely.
Nutrition Facts : Calories 563.7, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.4, Sodium 186.4, Carbohydrate 78.7, Fiber 4.2, Sugar 49.8, Protein 8.8
HAZELNUT CARAMELS
Categories Candy Nut Christmas Winter Edible Gift Hazelnut Bon Appétit
Yield Makes 81 pieces
Number Of Ingredients 8
Steps:
- Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.
- Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.
- Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.
- Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.)
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- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, Nutella, and granulated sugar until light and fluffy, on medium-high speed, about 2 minutes. Add eggs, vanilla, and espresso and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 1/2 cup hazelnuts and refrigerate dough until firm, at least 2 hours and up to 24 hours.
- Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place remaining hazelnuts in a shallow bowl. Add confectioner’s sugar to another shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the hazelnuts, and then in the powdered sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Bake until set, 8-10 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.
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