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Chocolate Caramel Hazelnut Shortbread

Crust

  • 1 cup Butter, unsalted, room temperature
  • 1/2 cup Sugar
  • 2 cups Flour, all-purpose

Toffee

  • 1 can (14oz) Sweetened condensed milk
  • 1 cup Brown sugar, packed
  • 1/2 cup Butter
  • 2 tablespoons Dark corn syrup

Topping

  • 2 cups Hazelnuts, whole, toasted, skin removed
  • 1 1/2 cups Semi-sweet chocolate chips
  • 1/2 cup White chocolate chips

Preheat oven to 350ºF.

Beat butter and sugar until fluffy. Stir in flour to form soft dough. Press into 9-inch square pan. Bake at 350ºF for 30 minutes until pale golden. Let cool.

Stir condensed milk, brown sugar, butter and corn syrup over low heat until sugar dissolves. Bring to boil and cook for 5 minutes, stirring constantly, until mixture darkens and reaches 237°F (soft ball stage) on candy thermometer. Remove from heat. Whisk 30 seconds and pour caramel mixture over cool crust.

Sprinkle hazelnuts over caramel layer, pressing nuts in lightly. Let cool.

Microwave semi-sweet chocolate on high for 1 to 2 minutes, stirring every 30 seconds, until just melted. Pour over hazelnuts and spread to cover nuts. Cool. Microwave white chocolate in small plastic bag on high for 1 minute until just melted. Cut corner off bag and pipe white chocolate over dark chocolate; cool. Makes 25 bars.

Nutritional Analysis Per Serving: Calories 390 (52% Calories from Fat), Protein 5g, Carbohydrate 43g, Fiber 1.9g, Fat 24g, Sat. Fat 11g, Cholesterol 35mg, Sodium 75mg.

Sweet & Spicy Hazelnuts

Recipe by Chef Kathy Casey
Makes: 3 cups

  • 1 pound Hazelnuts (about 3 cups)
  • 1 Egg white
  • 1 tablespoon Water
  • 1/3 cup Sugar
  • 1/4 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon Cayenne pepper

Preheat an oven to 350°F. Spread the nuts on a large, rimmed baking sheet and bake for about 6 to 8 minutes or until they are lightly roasted and the skin is starting to come off. Remove from the oven and let cool. With a clean, non-fuzzy dishtowel, rub the skins off the nuts. Reserve the baking sheet.

Meanwhile, reduce the oven heat to 250°F. In a medium bowl, whisk the egg white and water until foamy. Add the hazelnuts and toss to coat well. Transfer the nuts to a sieve, shake, and then drain for at least 2 minutes.

Mix all the remaining ingredients in a large bowl. Add the drained nuts and toss to coat thoroughly.

On the baking sheet, spread the nuts out in a single layer. Bake for 30 minutes. Stir with a spatula, spread the nuts out again, and bake 25 to 30 minutes longer, or until the nuts are dry.

Loosen the nuts from the baking sheet and let them cool to room temperature on the sheet. Be sure to let the nuts cool completely and become crisp before putting them away. They can be stored for up to one month in an airtight container.

Chef’s Note: These nuts are also lovely to package in pretty jars or decorative tins for holiday gifts.

Hazelnut Lime Pepper Cookies

  • 2 1/4 cups Flour, all-purpose
  • 1 cup Hazelnuts, toasted, skin removed, diced
  • 1 teaspoon Baking soda
  • 3/4 teaspoon Black pepper, ground
  • 1/2 teaspoon Salt
  • 1 1/4 cups Sugar
  • 1 cup Butter or margarine
  • 2 tablespoons Lime peel, grated
  • 2 Egg yolks
  • 2 tablespoons Lime juice
  • 2 cups (16 oz) White chocolate chips
  • 1/2 cup Hazelnuts, toasted, skin removed, finely diced

Preheat oven to 375ºF.

Blend flour, 1 cup hazelnuts, baking soda, black pepper and salt in medium bowl; set aside.

Beat sugar, butter and lime peel on high in large bowl until light and fluffy. Beat in egg yolks until smooth. Beat in lime juice until blended. Stir in flour-hazelnut mixture until blended.

Shape dough into 1-inch balls and place on ungreased baking sheet. Flatten dough to 1/4-inch with bottom of glass*.

Bake at 375°F for 10 to 12 minutes until golden. Cool 2 minutes and remove from pan.

Microwave white chocolate in small bowl on high for 2 to 4 minutes, stirring every 30 seconds, until just melted. Dip edge of cookies into melted chocolate and place on wax paper. Sprinkle with 1/2 cup finely diced hazelnuts. Makes 4 1/2 dozen cookies.

Tip: If glass sticks to dough, dip bottom in sugar before flattening dough.

Nutritional Analysis Per Serving: Calories 140 (55% Calories from Fat), Protein 2g, Carbohydrate 14g, Fiber 0.7g, Fat 9g, Sat Fat 3.5g, Cholesterol 20mg, Sodium 85 mg.

Hazelnut Harvest Waffle with Cranberry Pear Sauce

  • 2 cups Cranberries, fresh or frozen
  • 1 cup Orange juice
  • 2/3 cup Sugar
  • 2 Pears, peeled, cored, cut into
  • 1-inch cubes
  • 1 teaspoon Bourbon whiskey or vanilla extract
  • 1 cup Prepared whipped topping, low fat
  • 1 2/3 cups Pancake mix
  • 1 cup Hazelnuts, toasted, skin removed, diced
  • 1 1/4 teaspoons Allspice, ground
  • 3/4 cup Pumpkin, canned, solid-pack
  • 3/4 cup Milk, whole
  • 2 Eggs
  • 1 tablespoon Vegetable oil

Preheat waffle iron.

Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan. Reduce heat to low boil and cook for 7 minutes. Add pears and continue to low boil for 6 to 8 minutes until berries burst, pears are softened and mixture is reduced to 2 cups. Remove from heat.

Stir bourbon or vanilla into whipped topping until blended; cover and refrigerate.

Blend pancake mix, hazelnuts and allspice in large bowl; set aside.

Whisk pumpkin, milk, eggs and oil in small bowl until blended. Stir into spice-mixture until blended. If mixture is too thick, add additional milk, 1 tablespoon at a time.

Spread 1 1/3 cups batter over preheated waffle iron. Cook as directed on mix package. Place 1/4 cup cranberry-pear sauce over each waffle square. Dollop 2 tablespoons whipped topping over compote. Dust with additional ground cinnamon and chopped hazelnuts, if desired. Serve immediately. Makes 4, 2-waffle square servings.

Nutritional Analysis Per Serving: Calories 750 (35% Calories from Fat), Protein 16g, Carbohydrate 111g, Fiber 11g, Fat 30g, Sat. Fat 4.5g, Cholesterol 120mg, Sodium 710mg

Hazelnut Crusted Scallops with Fresh Mango Salsa

Prep time: 20 minutes
Cooking time: 4 minutes
Makes: 6 servings

  • 2 cups (2 large) Mangos, peeled, pitted and cut into
  • 1/4-inch cubes
  • 3/4 cup (1 medium) Avocado, peeled, pitted and cut into
  • 1/4-inch cubes
  • 1/2 cup Corn, frozen, thawed, drained
  • 1/2 cup Red onion, finely diced
  • 1/4 cup Lime juice
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 teaspoon Salt, divided
  • 24 Scallops, fresh, 10/20 count, rinsed, patted dry
  • 1/4 teaspoon Black pepper, ground
  • 3/4 cup Hazelnuts, toasted, skin removed, coarsely ground
  • 1 tablespoon Olive oil

Mix mangos, avocado, corn, onion, lime juice, cilantro and 1/2 teaspoon salt in medium bowl; set aside.

Sprinkle scallops with remaining salt and pepper. Place scallops in hazelnuts, pressing nuts onto scallops to coat all sides.

Heat oil in large frying pan over high heat. Cook scallops for 2 minutes per side, turning once until opaque and lightly browned. Do not over cook.

Spoon 1/2 cup salsa onto center of plate. Place 4 scallops on salsa. Serve immediately.

Nutritional Analysis per Serving: Calories 370 (34% Calories from Fat), 39g Protein, 25g Carbohydrate, 5g Fiber, 14g Fat, 1.5g Sat. Fat, 0g Trans Fat, 80mg Cholesterol, 810mg Sodium

Hazelnut Caramel Brownies

Preparation time: 20 minutes
Baking time: 25 minutes
Servings: 16 bars

Brownie

  • 1 1/2 cups Flour
  • 3/4 cup Cocoa powder, unsweetened
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Butter or margarine, melted
  • 1 1/3 cups Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla

Caramel Filling

  • 14 oz (50 caramels) Caramels, unwrapped
  • 2 tablespoons Milk
  • 1/2 cup Hazelnuts, toasted, skin removed, chopped

Chocolate Frosting

  • 1 cup Semisweet chocolate chips
  • 1/4 cup Hazelnuts, toasted, skin removed, chopped

Preheat oven to 350ºF.

Mix flour, cocoa, baking powder and salt in medium bowl; set aside.

Blend melted butter or margarine and sugar in medium bowl. Add eggs and vanilla; stir until blended. Add cocoa mixture, 1/2 cup at a time, mixing well after each addition.

Microwave caramels and milk on high in microwave-safe bowl 2 to 3 minutes, stirring every 30 seconds, until caramel is melted. Immediately stir 1/2 cup hazelnuts into caramel.

Spread half brownie batter (1 1/2 cups) into greased, foil-lined 8-inch pan. Spoon caramel mixture evenly over top of batter. Spread remaining batter evenly over caramel. Bake 25 to 28 minutes.

Remove brownies from oven and immediately sprinkle with chocolate chips. Let chips soften 5 minutes. Spread melted chips over top of brownie. Sprinkle with chopped hazelnuts. Refrigerate 1 hour before cutting.

Nutritional Analysis per Serving: Calories 380 (54% Calories from Fat), 5g Protein, 54g Carbohydrate, 3g Fiber, 18g Fat, 9g Sat. Fat, 0g Trans Fat, 50mg. Cholesterol, 230mg Sodium

Hazelnut Butter Toffee

  • 1 cup Sugar
  • 6 tablespoons Butter, melted
  • 2 tablespoons Corn syrup, dark
  • 3/8 teaspoon Cayenne pepper, ground
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Orange essence
  • 1 cup + 2 tablespoons Hazelnuts, toasted, skin removed, chopped, divided
  • 1 cup White chocolate, cut into large pieces

Place sugar, butter, corn syrup, cayenne pepper and salt in large microwave-safe bowl. Stir until blended.

Microwave on high until candy thermometer reaches 290°F, about 6 to 8 minutes. Stir in vanilla and orange essence until blended. Immediately stir in 1 cup hazelnuts until blended. Pour into wax paper-lined 8-inch pan. Smooth top and score deeply with knife to make 1x2-inch toffee bars. Cool completely and break into bars.

Finely dice remaining 2 tablespoons hazelnuts; set aside. Microwave white chocolate on high in microwave-safe bowl for 1 to 2 minutes, stirring every 30 seconds, until just melted. Do not overheat; lumps will melt when stirred.

Dip each cooled toffee bar into chocolate, coating completely. Tap off excess chocolate and place on wax paper-lined baking sheet. Immediately sprinkle finely chopped hazelnuts over top of chocolate. Let set until firm. Makes 32 candies.

Nutritional Analysis per Serving: Calories 100 (54% Calories from Fat), 1g Protein, 11g Carbohydrate, 0g Fiber, 6g Fat, 2.5g Sat. Fat, 5mg Cholesterol, 45mg Sodium

Tip: Warm thermometer with hot water and dry before taking temperature of toffee mixture.

Decadent Hazelnut-Praline Lava Cake

This romantic, double chocolate cake oozes a warm, buttery hazelnut praline center. Meant to be shared – it’s love at first bite!

Praline Center

  • 1/3 cup Butter
  • 1 1/4 cups Hazelnuts, toasted and diced
  • 1 1/4 cups Light brown sugar
  • 1/4 cup Cream

Microwave butter on high until melted. Stir in hazelnuts, brown sugar and cream until smooth. Microwave hazelnut mixture on high for 2 to 3 minutes until bubbly and thickened, do not stir. Cover and chill.

Lava Cake

  • 1 1/2 cups Flour, all-purpose
  • 1/2 teaspoon Salt
  • 8 oz Semisweet chocolate chips
  • 3 oz Bittersweet chocolate, cut into chunks
  • 3/4 cup Butter
  • 1 1/4 cups Sugar
  • 3 Eggs
  • 3 Egg yolks
  • 2 teaspoons Vanilla

Preheat oven to 400°F. Generously grease six, 6 oz (175ml) glass custard cups. Stir flour and salt together in small bowl; set aside.

Place chocolates and butter in microwave safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until just melted; set aside.

Beat sugar, eggs, egg yolks and vanilla in medium bowl on high 3 minutes until light yellow and thickened. Pour melted chocolate slowly into egg mixture, mixing on low, until blended; scrape.

Add flour mixture and mix on low until just blended; scrape. Spoon 1/3 cup batter into custard cup. Place 1 1/2 tablespoons praline on center of batter. Top with 1/3 cup batter and smooth to edge. (Reserve unused praline.)

Bake at 400°F for 20 to 22 minutes until top and sides are set and cake springs back when touched lightly in center. Cool 10 to 15 minutes. Run knife around edge of cups and invert onto plate. Heat reserved praline and drizzle over and around cake. Garnish with whole or chopped hazelnuts and edible gold dust. Makes 6 cakes.

Serving Nutritional Analysis: Calories 1220 (50% Calories from Fat), Protein 14g, Carbohydrate 146g, Fiber 6.4g, Fat 71g, Sat. Fat 33g, Cholesterol 292mg, Sodium 290mg

Hazelnut Halibut with Marsala Mango Sauce

Prep time: 15 minutes
Cooking time: 10 minutes
Makes: 4 servings

Marsala Mango Sauce

  • 3/4 cup Marsala wine, sweet
  • 1/4 cup Chutney, mango or regular
  • 1 tablespoon Butter or margarine
  • 1 teaspoon Soy sauce, lite
  • 1/4 teaspoon Ginger, ground

Hazelnut Crusted Halibut

  • 3/4 cup Hazelnuts, toasted, skin removed, finely diced
  • 1 tablespoon Parsley, diced
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black pepper, ground
  • 1 Egg, beaten
  • 4 (4oz each) Halibut fillets
  • 2 tablespoons Vegetable oil

Preheat oven to 400ºF.

Bring Marsala wine to boil in small saucepan; reduced heat and simmer until reduced to 1/2 cup, stirring constantly. Add chutney, bring back to simmer and reduce to 1/2 cup, stirring constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in blender until smooth; set aside.

Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate medium bowl; set aside.

Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut mixture, pressing nuts onto fish to coat both sides.

Heat oil in large ovenproof frying pan over medium high heat. Add fish and fry for 1 to 2 minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes per 1-inch thickness of fish until flakey. Spoon 2 tablespoons heated sauce over each fillet.

Nutritional Analysis per Serving: Calories 460 (51% Calories from Fat), 29g Protein, 17g Carbohydrate, 3g Fiber, 27g Fat, 4.5g Sat. Fat, 0g Trans Fat, 100mg Cholesterol,
1030mg Sodium

Crunchy Hazelnut Salad & Ginger Hazelnut Dressing

Healthy hazelnut oil, with its monounsaturated fats, adds flavor and richness to a tangy ginger dressing. Topped with crunchy hazelnuts, this vegetable filled salad is a culinary delight.

Hazelnut Salad

  • 1 lb Romaine lettuce, washed and torn
  • 8 oz Arugula leaves, washed and torn
  • 8 oz Radicchio leaves, washed and torn
  • 1 Red bell pepper, sliced into thin strips
  • 1 Green bell pepper, sliced into thin strips
  • 1/2 cup Jicama, peeled and diced

Place salad greens and vegetables into large bowl.

Pour salad dressing over greens; toss until blended.

Sprinkle 2 cups Caramelized Hazelnuts over salad. Serve immediately. Makes 4 servings.

Ginger Hazelnut Dressing

  • 3/4 cup Hazelnut oil
  • 1/4 cup Rice wine vinegar
  • 7/8 teaspoon Lemon juice (3/4 tsp + 1/8 tsp)
  • 2 teaspoons Sugar
  • 1 1/4 teaspoons Ginger, ground
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Place all ingredients in small bowl. Whisk until blended. Makes 1 cup.

Crunchy Caramelized Hazelnuts

  • 2 tablespoons Butter
  • 1 lb Hazelnuts, shelled, toasted and coarsely chopped
  • 1/2 cup Corn syrup
  • 1/3 cup Brown sugar
  • 2 tablespoons Butter
  • 1/4 teaspoon Salt

Preheat oven to 300°F. Melt butter in 11x17-inch jelly-roll pan; set aside. Place hazelnuts in large bowl; set aside.

Stir corn syrup, brown sugar and salt in small saucepan until blended. Bring to boil over medium high heat, stirring constantly. Boil 3 minutes; do not stir while boiling. Stir in butter and boil 1 minute. Immediately pour over nuts. Stir until coated.

Spread nuts into buttered 11x17-inch jelly roll pan. Bake at 300°F 30 minutes, stirring every 10 to 15 minutes. Remove from oven and cool completely. When cool, break into pieces. Makes 4 cups.

Cranberry Pear Salad with Curried Hazelnuts

This refreshing salad blends crunchy, curried hazelnuts with tangy cucumber dressing. A taste sensation full of healthy hazelnuts, cranberries and pears.

Hazelnuts

  • 1 3/4 cups (8 oz) Hazelnuts, toasted and coarsely chopped
  • 1 tablespoon Butter, melted
  • 1/4 cup Corn syrup
  • 3 tablespoons Honey
  • 3/4 teaspoon Curry powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Cayenne pepper, ground
  • 1 1/2 teaspoons Butter

Dressing

  • 8 oz Yogurt, plain, fat free
  • 1 cup Cucumber, peeled, seeded and chopped
  • 1 tablespoon Honey
  • 1 teaspoon Lemon juice
  • 1 teaspoon Tarragon, dried
  • 1 teaspoon Chives, chopped
  • 1/4 teaspoon Garlic, minced
  • 1/4 teaspoon Salt
  • 1/8 teaspoon White pepper, ground

Salad

  • 2 cups (4 oz) Spinach leaves, washed
  • 1 1/2 cups (4 oz) Spring greens, washed and torn
  • 1 1/3 cups (6 oz) Cranberries, sweetened dried
  • 1 Anjou pear, cored and cubed
  • 1 Yellow bell pepper, seeded and cut into thin strips
  • 1/4 cup Green onions, thinly sliced

Preheat oven to 300°F. Place hazelnuts in large bowl. Pour melted butter in 9x9x2-inch pan; set aside.

Stir corn syrup, honey, curry powder, salt and cayenne pepper in small saucepan until boiling. Boil 3 minutes; do not stir. Stir in 1 1/2 teaspoons butter until melted. Immediately pour over nuts. Stir until coated and spread into buttered pan.

Bake at 300°F for 15 to 20 minutes, stirring occasionally, until golden brown. Pour onto buttered baking sheet; cool. Break into small pieces. Makes 2 1/2 cups.

Process dressing ingredients in food processor or blender until smooth.

Place salad ingredients in large bowl. Toss with dressing. Sprinkle 1 cup curried hazelnuts over salad. Makes 4 servings.

Serving Nutritional Analysis: Calories 420 (33% Calories from Fat), Protein 8g, Carbohydrate 68g, Fiber 8g, Fat 17g, Sat. Fat 2.5g, Cholesterol 10mg, Sodium 310mg

Coconut Infused Sweet Potatoes with
Crunchy Hazelnut Streusel

Prep time: 10 minutes
Baking time: 35 minutes
Makes: 6 serving

Sweet Potatoes

  • 1 can (29 oz) Sweet potatoes or yams
  • 3/4 cup Coconut milk
  • 1 Egg
  • 1/4 cup Hazelnuts, toasted, skin removed, ground
  • 1/4 cup Brown sugar, packed
  • 1/2 teaspoon Ginger, ground
  • 1/2 teaspoon Salt

Streusel topping

  • 1/2 cup Hazelnuts, toasted, skin removed, coarsely chopped
  • 1/4 cup Brown sugar, packed
  • 2 tablespoons Flour, all-purpose
  • 1/4 teaspoon Ginger, ground
  • 2 tablespoons Butter or margarine, melted

Preheat oven to 350°F.

Blend sweet potatoes, coconut milk, egg, ground hazelnuts, brown sugar, ginger and salt in large mixing bowl. Beat on medium speed for 30 seconds. Some small lumps will remain. Pour mixture into one quart casserole dish.

Mix chopped hazelnuts, brown sugar, flour, ginger and melted butter or margarine until combined. Sprinkle evenly over sweet potato mixture.

Bake for 35 minutes until golden brown.

Nutritional Analysis per Serving: 380 Calories (43% Calories from Fat), 6g Protein,
50g Carbohydrate, 6g Fiber, 19g Fat, 9g Sat. Fat, 0g Trans Fat, 45mg Cholesterol,
290mg Sodium

Note: Bake in 6 oz ramekins for individual servings.

Hazelnut Pullaparts

  • 1 cup Brown sugar
  • 1/2 cup Butter
  • 1/2 cup Milk
  • 1/2 cup Hazelnuts, toasted, skin removed, coarsely chopped
  • 2 teaspoons Lemon peel
  • 1 Egg white
  • 1 tablespoon Water
  • 1 cup Hazelnuts, toasted, skin removed, small diced
  • 1/2 cup Sugar
  • 1 tablespoon Lemon peel
  • 1 1/2 teaspoons Cardamom, ground
  • 1 loaf Frozen white bread dough, thawed

Heat brown sugar, butter and milk in small saucepan to simmer. Simmer until butter is melted, stirring occasionally. Add 1/2 cup coarse hazelnuts and lemon peel. Pour into greased 10-inch bundt pan.

Whisk egg white and water in small bowl. Stir in 1 cup hazelnuts until coated; strain.

Place strained hazelnuts in small bowl. Stir in sugar, lemon peel and cardamom; set aside.

Roll out dough on lightly floured surface to 12x16-inch rectangle. Spread hazelnut mixture over dough. Fold dough in half and knead until blended.

Cut dough into 12 pieces. Roll each piece into ball and place on brown sugar mixture in pan.

Let rise in warm place for 30 to 40 minutes or until double in size. Bake at 350º F for 20 to 25 minutes or until golden brown. Run knife around edge and invert onto plate. Makes 8 to 10 servings.

Nutritional Analysis Per Serving: Calories 500 (43% Calories from Fat), Protein 9g, Carbohydrate 65g, Fiber 3.6g, Fat 25g, Sat. Fat 7g, Cholesterol 30mg, Sodium 410mg

Hazelnut Lavender Shortbread

Prep time: 10 minutes
Baking time: 20 minutes
Chilling time: 1 hour
Makes: 30 cookies

  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Dried lavender flowers
  • 1/4 teaspoon Salt
  • 3/4 cup Butter, softened
  • 1/3 cup Brown sugar, packed
  • 1/4 cup Powdered sugar
  • 1 cup Hazelnuts, toasted, skin removed, whole
  • Crystallized decorating sugar (optional)

Mix flour, lavender and salt in small bowl; set aside.

Beat butter and sugars in large bowl on high until creamy. Stir in flour mixture and hazelnuts until blended.

Shape into two, 8 x 2-inch round logs. Wrap in plastic wrap; refrigerate for 1 hour or until chilled.

Preheat oven to 325° F.

Slice logs into 1/2-inch thick slices. Press tops of slices into sugar, if desired. Place slices on parchment lined baking sheet.

Bake for 20 minutes or until light golden brown. Cool 2 minutes, transfer to wire rack.

Nutritional Analysis Per Serving (1 cookie): Calories 100 (62% Calories from Fat), 1g Protein,
9g Carbohydrate, 1g Fiber, 7g Fat, 3g Sat Fat, 0g Trans Fat, 10mg Cholesterol, 20mg Sodium

North African Hazelnut Snack Mix

Prep time: 10 minutes
Cooking time: 25 to 30 minutes
Makes: 16, 1 oz servings

  • 12 oz Hazelnuts, whole, blanched
  • 3 tablespoons Sugar
  • 1 tablespoon Garam masala
  • 2 1/2 teaspoons Cinnamon, ground
  • 1 teaspoon Salt
  • 1/2 teaspoon Cloves, ground
  • 1/2 teaspoon Cardamom, ground
  • 1 tablespoon + 1 teaspoon Brown rice syrup
  • 1/4 teaspoon Orange essence
  • 4 oz Apricots, dried, chopped
  • 2 oz Peaches, dried, chopped
  • 2 oz Pumpkin seeds, hulled, dry roasted

Preheat oven to 300°F.

Place hazelnuts in large bowl; set aside.

Mix sugar, garam masala, cinnamon, salt, cloves and cardamom in small bowl; set aside.

Microwave brown rice syrup and orange essence on high in small microwave-safe bowl for 20 to 30 seconds until bubbly. Pour over hazelnuts and stir until coated. Sprinkle spice mixture, 1/3 at a time, over hazelnuts, stirring until coated. Spread on foil-lined baking sheet.

Bake 25 to 30 minutes, stirring once, until toasted. Cool completely and stir in apricots, peaches and pumpkin seeds. Store in airtight container.

Nutritional Analysis per Serving (1 oz): Calories 150 (65% Calories from Fat), 3Protein,
11g Carbohydrate, 3g Fiber, 11g Fat, 1g Sat. Fat, 0g Trans Fat, 0mg Cholesterol, 130mg Sodium

Hazelnut-Orange Cheese Ball

  • 1 8 oz. package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon grated onion
  • 1-1/2 cups roasted & chopped Oregon hazelnuts
  • 3/4 teaspoon grated orange peel

In a bowl, mix cream cheese and margarine together until smooth. Stir in onion, 1 cup hazelnuts and orange peel. Shape into a ball. Roll in remaining hazelnuts, wrap in plastic wrap, and chill until firm. Best if allowed to season overnight. Serve with crackers.

Lemon Blueberry Hazelnut Tea Bread

  • 2 cups all purpose white flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons poppy seeds
  • 1 cup fresh or frozen blueberries, thawed
  • 3/4 cup coarsely chopped hazelnuts

Position a baking rack in the lower third of the oven and heat oven to 350 degrees. Generously grease a 8x4x3 inch loaf pan with solid shortening. Dust lightly with flour, tap out excess.

In a small bowl, whisk together flour, baking powder, salt and soda. With an electric mixer, in a large mixing bowl, beat butter, sugar and lemon zest until well mixed. Add eggs, one at a time, and beat until light and fluffy. Alternately beat in milk and dry ingredients until mixture is smooth. Mix in poppy seeds. Fold in blueberries and 1/2 cup hazelnuts.

Pour batter into prepared pan, sprinkle with remaining hazelnuts, and bake in the lower third of a 350 degree oven for about 60 minutes, or until the top springs back when lightly touched with fingertips, and a pick inserted into the center comes out clean. Let stand for several minutes, run a knife around the edge of the loaf to loosen and un-mold onto cooling rack.

3-Pepper Oregon Hazelnut Soup

  • 1 quart chicken stock
  • 1 cup lentils
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/4 cup chopped celery
  • 2 cloves garlic
  • 1/2 teaspoon coriander
  • 1/2 teaspoon fenugreek
  • 1/4 teaspoon cumin
  • 2 cups water
  • 1-1/2 cups Oregon hazelnuts, toasted & chopped
  • 1 teaspoon mixed pepper corns (pink, green & black, cracked)
  • 2 tablespoons roux (equal parts of soft butter and flour worked into smooth paste)

Yield: 6 servings.

Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or puree and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts.


Recipes from oregonhazelnuts.org