Haselnuss Bällchen Hazelnut Balls Recipes

Steps:

• Using a blender or coffee grinder, reduce the hazelnuts to dust or very fine pieces.
• Lightly grease cookie sheet(s). Preheat oven to 300°F.
• Beat the egg whites until frothy.
• Add about 2 tablespoons of the sugar to the egg whites, whipping well after each addition.
• Once all the sugar is added, continue beating the meringue until stiff peaks are formed.
• Fold the hazelnut dust into the mixture and tehn make balls of the mixture that are about 1/2 inch in diameter. Place on the cookie sheets.
• Bake at 300F for 25 minute When done, remove from cookie sheet to cooling rack with spatula.

Steps:

• Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
• Form into 2 balls and coat in hazelnuts and chill until firm.
• Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.

Steps:

• If you haven't purchased toasted, peeled hazelnuts, bake in 300 degree oven until the skin (peel) starts to fall off. If all of the peels do not come off entirely, that is OK.
• Make a thick syrup by cooking the water, butter, unsweetened coconut (2 1/2 cups) and sugar.
• Add the powdered milk to this mixture. Mix well, so that there are no lumps.
• Allow two hours to cool. (To speed up this process, I pop this in the refrigerator).
• Around each toasted hazelnut, put a little of the cooled mixture, forming them into balls, so that the hazelnut is in the center.
• Roll each ball in the remaining coconut.
• Recipe makes 60 - 100 balls, depending on the size.

Steps:

• Preheat oven to 375°F.
• Measure Nutella, corn syrup, and cinnamon sugar in measuring cups.
• Set aside the measuring cups (with the ingredients still in them).
• Melt butter and set aside with a pastry brush in it.
• Unroll 1 sleeve of defrosted phyllo dough on work space.
• Grease a square baking pan with butter.
• Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.).
• Try to work fast because it's easy.
• Use up 5 of the sheets this way.
• Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
• Put a sheet down and butter it.
• Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave).
• Don't worry about getting it perfectly smooth and even.
• Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
• When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount).
• Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
• Cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown.
• Cut and eat !
• This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.

Steps:

• Boil the lentils in salted water to desired mushyness.
• Blend with the rest of the ingredients in a food processor or by hand in a bowl.
• Form balls or patties, roll them in some extra ground hazelnuts, and fry or deep-fry them in oil until they're golden brown.