CHOCOLATE-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
- Cool the tart for at least 30 minutes before serving.
ITALIAN CHOCOLATE SPICE COOKIES
I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE-FILLED HAZELNUT COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 50 to 60 assembled cookies
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
- Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).
- Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).
- Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole.
- Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat procedure with remaining cookies.
ITALIAN HAZELNUT COOKIES
These crispy cookies are made with hazelnuts and eggs and called Brutti Ma Buoni: literally, "Ugly But Good." But they are really more plain-looking than ugly, and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table. From Eating Well magazine, October 2008.
Provided by kitty.rock
Categories Drop Cookies
Time 1h15m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 5
Steps:
- Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
- Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
- Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.
- Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
- Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets.
- Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through.
- Let cool on the baking sheets for 5 minutes.
- Gently transfer the cookies to a wire rack to cool completely.
- When the baking sheets are thoroughly cooled, repeat with the remaining batter.
- NOTE: TO TOAST AND SKIN HAZELNUTS.
- TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.
- Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes.
- TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Nutrition Facts : Calories 91.5, Fat 5.5, SaturatedFat 0.4, Sodium 46.1, Carbohydrate 9.9, Fiber 0.9, Sugar 8.8, Protein 1.8
CHOCOLATE-HAZELNUT DROP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 36 to 38 cookies
Number Of Ingredients 5
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
- In an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread.
- Roll the dough into 36 (1 1/2-inch) balls and place 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
- Place the remaining 1 cup powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
Nutrition Facts : Calories 104, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Protein 1 grams, Sugar 6 grams
CHOCOLATE HAZELNUT BISCOTTI
Biscotti is used to describe a long, dry, hard twice baked cookie with a curved top and a flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. These are very nice glazed or dipped in white chocolate. Enjoy. Don't let all the steps bother you.
Provided by Barb G.
Categories Dessert
Time 2h
Yield 24 Biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
- Remove from oven and place nuts in a dish- towel.
- Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
- Cool and then chop coarsely.
- Set aside while you prepare dough.
- Reduce oven temperature to 300°F.
- Line a large baking sheet (12 x 17) with parchment paper.
- In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
- Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
- In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
- On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
- On a floured surface divide the dough in half.
- Form each half into a log, 12 inches long.
- Do this by rolling the dough back forth into a cylinder shape with floured hands.
- Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
- Bake until firm to the touch about 40 minutes (logs will spread during baking).
- Remove from oven, place on wire rack, let cool for 10 minutes.
- Using a long spatula transfer the logs to a cutting board.
- With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
- Arrange the slices on the baking sheet.
- Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
- Let cool on wire rack.
Nutrition Facts : Calories 139.9, Fat 6.8, SaturatedFat 2.1, Cholesterol 26.4, Sodium 90.7, Carbohydrate 19.1, Fiber 2, Sugar 9.2, Protein 3.4
ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.-Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.
Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
More about "italian chocolate hazelnut cookies recipes"
ITALIAN HAZELNUT-CHOCOLATE MERINGUE COOKIES
From familystylefood.com
Reviews 12Category DessertsCuisine CookiesTotal Time 1 hr 55 mins
- Preheat oven to 225 (120 C) degrees and arrange an oven rack in the middle of oven. Line 2 baking sheets with parchment paper.
- Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.
- Gradually sprinkle the sugar mixture into the egg whites at medium-high speed, then continue to beat until the peaks are stiff and glossy, about 2 minutes.
CHOCOLATE HAZELNUT SHORTBREAD COOKIES - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.4/5 (18)Calories 89 per servingCategory Christmas Cookies, Dessert
- In a large bowl cream butter, then slowly add sugar and vanilla and beat, then slowly add the flour mixture and beat, stir in ground hazelnuts. Refrigerate for approximately 30 minutes.
- Remove from fridge and form small balls, place on parchment paper lined cookie sheets, lightly flatten with the bottom of a glass (lightly floured so dough doesn't stick)**.
ITALIAN HAZELNUT COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
WINTER COFFEE AND CHOCOLATE DESSERT RECIPE - GREAT …
From greatitalianchefs.com
BACI DI DAMA: ITALIAN HAZELNUT COOKIES - MARISA'S ITALIAN …
From marisasitaliankitchen.com
10 MOST POPULAR ITALIAN CHOCOLATE DESSERTS - TASTEATLAS
From tasteatlas.com
BACI DI DAMA (ITALIAN HAZELNUT COOKIES) - AS EASY AS …
From aseasyasapplepie.com
BRUTTIBONI: ITALIAN MERINGUE COOKIES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
10 BEST ITALIAN HAZELNUT BISCOTTI RECIPES - YUMMLY
From yummly.com
CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA) | GIADZY
From giadzy.com
5/5 (3)Total Time 1 hr 7 minsAuthor The Giadzy KitchenCalories 123 per serving
ITALIAN CHOCOLATE HAZELNUT SPREAD - THE PETITE COOK™
From thepetitecook.com
ITALIAN CHOCOLATE HAZELNUT COOKIES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY HAZELNUT COOKIES RECIPE ITALY - 5 STAR COOKIES
From 5starcookies.com
ITALIAN CHOCOLATE HAZELNUT COOKIES RECIPES ALL YOU NEED …
From stevehacks.com
BRUTTIBONI {ITALIAN HAZELNUT COOKIES} - ITALIAN RECIPE BOOK
From italianrecipebook.com
ITALIAN COCOA AND HAZELNUT CHRISTMAS COOKIES - RECIPES
From honestcooking.com
10 BEST GROUND HAZELNUT COOKIE RECIPES | YUMMLY
From yummly.com
35 TRADITIONAL ITALIAN DESSERTS AND PASTRIES - 2FOODTRIPPERS
From 2foodtrippers.com
ITALIAN CHOCOLATE HAZELNUT COOKIES RECIPE - AUTHENTIC FOODS
From authenticfoods.com
ITALIAN CHOCOLATE HAZELNUT CAKE | THE RUSTIC FOODIE®
From therusticfoodie.com
BUY ASSORTED ITALIAN CHOCOLATE COOKIES NOW - ITALIAN FOOD ONLINE …
From italianfoodonlinestore.com
CHOCOLATE HAZELNUT CAKE RECIPE FROM PIEDMONT IN ITALY - ITALIAN NOTES
From italiannotes.com
CHOCOLATE HAZELNUT TRUFFLES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
ITALIAN CHOCOLATE HAZELNUT COOKIES | RECIPESTY
From recipesty.com
ITALIAN CHOCOLATE HAZELNUT TART - LEARN TRAVEL ITALIAN
From learntravelitalian.com
AUTHENTIC FOODS - LEAVE A RECIPE REVIEW FOR THE ITALIAN CHOCOLATE ...
From authenticfoods.com
BACI DI DAMA- ITALIAN HAZELNUT COOKIES - THE BEEKEEPERS KITCHEN
From thebeekeeperskitchen.com
ITALIAN CHOCOLATE HAZELNUT CAKE | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
TORTA DI NOCCIOLE (ITALIAN HAZELNUT CAKE) - FOOD NOUVEAU
From foodnouveau.com
HOMEMADE GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD)
From siftandsimmer.com
CHRISTMAS COOKIE-PALOOZA: BACI DI DAMA. - WRITES4FOODWRITES4FOOD
From writes4food.com
BACI DI DAMA (ITALIAN HAZELNUT COOKIES) - AMERICA'S TEST …
From americastestkitchen.com
BACI DI DAMA (ITALIAN COOKIES) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
GIADA DE LAURENTIIS’ ITALIAN GELATO RECIPE TASTES JUST ... - SHEKNOWS
From sheknows.com
ITALIAN HAZELNUT COOKIES RECIPE | EATINGWELL
From eatingwell.com
CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA) - GIADZY
From giadzy.com
ITALIAN HAZELNUT COOKIES – SARA’S BAKING BLOG
From sarasbakingblog.com
ITALIAN COOKIES (BACI DI DAMA) - NATASHASKITCHEN.COM
From natashaskitchen.com
You'll also love