Hazelnut Chocolate Butter Recipes

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove form the oven and leave to cool completely.
• Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.

Steps:

• Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.

Steps:

• GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
• Process to coarse butter texture, about 3 minutes.
• Gradually add sugar, salt or other ingredients through feed tube.
• Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
• BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
• Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
• When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
• Gradually add other ingredients and blend on low until thoroughly mixed.
• FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
• Makes 1-3/4 cups butter.
• These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
• Shelf life is about 3 months in the refrigerator.

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)