Hazelnut Crisps Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
• Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.

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.

Steps:

• Preheat oven to 350F. Line baking tray with parchment paper.
• Combine all crisps ingrediants. Drop by tablespoon of mixture onto baking sheet.
• Bake until golden and bubbly, 8-10 minutes.Remove from oven and cool.
• To make vinaigrette whisk together lemon juice, oil and maple syrup. Season with salt and pepper
• Toss lettuce with vinaigrette and pile on individual plates, coil one slice of prosciutto into a rose.
• in the center of each plate serve with 1 or 2 crisps.Batch makes 8 crisps.

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.