Hazelnut Crisps Recipes

HAZELNUT CRISPS

Steps:

• Preheat oven to 350 degrees F Line your baking sheets with parchment.
• Cream sugar& butter until light and fluffy.
• Add eggs and vanilla, mix until incorporated.
• Sift flour, soda and baking powder.
• Fold into egg mixture.
• Fold in nuts.
• Drop by spoonfuls onto baking sheet, leaving space for spreading.
• Bake about 8 minutes or until golden brown.
• Remove from baking sheet and cool on a wire rack.
• NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
• Slice and bake.

BLUEBERRY HAZELNUT CRISP

Steps:

• Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
• In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
• In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
• Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
• Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
• Cool slightly before serving.

HAZELNUT APPLE CRISP

Steps:

• 1. Toss the cut up apples in a large bowl and add the xylitol and citrus juice.
• 2. Stir the water and arrowroot and make a slurry, then toss into the apple mixture
• 3. In a medium bowl combine the hazelnut flour, salt and cinnamon
• 4. In a small bowl combine the hazelnut extract, coconut oil and xylitol. Stir into the hazelnut flour mixture until it has a crumbly consistency.
• 5. Put your apples into a medium casserole dish and sprinkle with the crumb mixture.
• 6. Bake at 350'F for 45 minutes or until the apples are soft and the top golden brown.
• 7. Enjoy!