Hazelnut Tea Cakes Recipes

HAZELNUT TEA COOKIES

Steps:

• Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
• Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
• Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
• Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.

PUMPKIN-HAZELNUT TEA CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat an 8-by-4-inch loaf pan with cooking spray.
• In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
• In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
• Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
• Pour the batter into the prepared pan.
• Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
• Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
• Let cool in the pan on a wire rack for 10 minutes.
• Turn the loaf out of the pan onto the rack and let cool completely.
• Cut into 12 slices to serve.

HAZELNUT TEA CAKES

Steps:

• 1. Preheat your oven to 325F.
• 2. In a large bowl, cream together the butter, 1/4 cup powdered sugar, and the vanilla until smooth and light.
• 3. Next add the flour, salt, and ground hazelnuts and stir until well combined.
• 4. Chill dough for 1 hour, drop onto greased cookie sheets in rounded teaspoons.
• 5. Bake in preheated 325 F oven for 25 minutes.
• 6. Cool for 10 minutes, then roll in powdered sugar.
• 7. Cool completely on a wire rack, then once again, roll in powdered sugar.