Hazelnut Cookies With Amarena Cherries Recipes

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RICOTTA PIE WITH AMARENA CHERRIES



Ricotta Pie with Amarena Cherries image

Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.

Categories     Bon Appétit     Dessert     Ricotta     Cheesecake     Bake     Almond     Cherry

Yield 8 servings

Number Of Ingredients 22

Crust:
3 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
1 cup slivered almonds
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon kosher salt
2 large egg yolks
Filling and assembly:
12 ounces cream cheese, room temperature
1 1/2 cups whole-milk fresh ricotta
3/4 cup sour cream
2 large egg yolks
1 large egg
3/4 cup sugar
1/2 teaspoon kosher salt
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
Amarena or Italian maraschino cherries (for serving)
Special Equipment
A 9-inch-diameter springform pan

Steps:

  • Crust:
  • Place a rack in middle of oven and preheat to 325°F. Generously butter pan and set aside. Pulse almonds, flour, sugar, and salt in a food processor until almonds are finely ground and mixture is combined. Add egg yolks and pulse to incorporate. Add 3 Tbsp. butter to mixture and pulse until dough is the consistency of wet sand.
  • Press crust into the bottom and 3/4" up the sides of prepared pan using a straight-sided measuring cup. Chill until firm, about 10 minutes.
  • Bake crust until evenly golden brown and set, 12-14 minutes. (If it slumps during cooking, you can always press it back into place with the measuring cup while it's still warm.) Transfer pan to a wire rack and let crust cool.
  • Filling and assembly:
  • Keep oven at 325°F. Using an electric mixer on medium speed, beat cream cheese in a medium bowl until no lumps remain, about 1 minute. Add ricotta and sour cream and beat until well incorporated. Add egg yolks and egg one at a time, beating well between each addition. With the motor running, gradually add sugar and salt and beat until filling is creamy and smooth, about 2 minutes. Add almond extract, vanilla extract, lemon zest, and orange zest and mix just to incorporate.
  • Set pan with prepared crust on a large sheet of foil and fold up foil tightly around sides of pan (you can turn 2 small sheets of foil into 1 large sheet by folding their edges together several times, then opening up like a book). Repeat with several more pieces of foil to create a waterproof seal around the bottom and up the sides of the pan. Set inside a large roasting pan or baking dish and pour filling into crust (it will go above the crust).
  • Set roasting pan on oven rack and carefully pour in very hot water to come about halfway up the side of the springform pan. Bake ricotta pie until the top is set and dry to touch but the filling still wobbles underneath (it will firm as it cools), 65-75 minutes. Transfer to the refrigerator and chill until cool and firm, 3-4 hours.
  • Slice ricotta pie and serve topped with amarena cherries.
  • Do Ahead
  • Crust can be baked 1 day ahead. Store tightly covered at room temperature. Ricotta pie can be made 3 days ahead. Keep chilled.

HAZELNUT COOKIES



Hazelnut Cookies image

These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.

Provided by Sierra

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 35m

Yield 40

Number Of Ingredients 9

1 cup butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped hazelnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
  • Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
  • Bake in the preheated oven until lightly browned, 10 to 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g

HAZELNUT COOKIES WITH AMARENA CHERRIES



Hazelnut Cookies With Amarena Cherries image

This ias an adopted recipe. I haven't tried them yet but I bet they'd make a great addition to the cookie tray for Cmas. Even make good gifts. I've added a note at the end of the directions.

Provided by Nana Lee

Categories     Dessert

Time 27m

Yield 50 serving(s)

Number Of Ingredients 7

4 tablespoons butter (at room temperature)
4 tablespoons confectioners' sugar
1 egg, separated
1 pinch salt
3/8 cup flour
5 ounces hazelnuts, finely ground, divided
25 amarena cherries (drained and cut in half, SEE NOTE)

Steps:

  • Preheat oven to 350ºF (180ºC).
  • Mix butter, icing sugar and egg yolk, add flour, salt and 1/2 the hazelnuts.
  • Foam the eggwhite in a small bowl.
  • Put the remaining hazelnuts into another.
  • Form balls(from step 2 mixture)of about 2 inches(5 cm).
  • Dip first in egg white then in hazelnuts and place on baking tray, flattening them slightly.
  • Form a little hole in the middle and place half an amarena cherry in it.
  • NOTE:.
  • If you cannot find amarena cherries, use drained dry maraschino cherries.
  • Bake for 12-15 minutes until lightly browned.

Nutrition Facts : Calories 33.3, Fat 2.8, SaturatedFat 0.7, Cholesterol 6.7, Sodium 11.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 0.7

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