Lime Hazelnut Zingers Recipes

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COCONUT-LIME BARS WITH HAZELNUT SHORTBREAD CRUST

Provided by Lisa Zwirn

Categories     Food Processor     Dessert     Bake     Picnic     Kid-Friendly     Coconut     Shower     Chill     Hazelnut     Butter     Lime Juice     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 13



Coconut-Lime Bars with Hazelnut Shortbread Crust image

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13 x 9 x 2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
  • For filling:
  • Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, then flour and lime peel. Pour filling over crust in pan.
  • Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
  • Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.

Crust:
1 cup hazelnuts, toasted , husked
1/4 cup sugar
1 1/4 cups all purpose flour
1/4 teaspoon salt
13 tablespoons (1 1/2 sticks plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
Filling:
2 cups plus 2 tablespoons sugar
5 large eggs
3/4 cup fresh lime juice (from about 8 large limes)
1/3 cup all purpose flour
1 tablespoon finely grated lime peel
3/4 cup (packed) sweetened flaked coconut (about 3 ounces)

HAZELNUT LINZER BARS

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0



Hazelnut Linzer Bars image

Steps:

  • Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.

LIME ZINGERS

Make and share this Lime Zingers recipe from Food.com.

Provided by DogAndCatDoc

Categories     Dessert

Time 45m

Yield 72 serving(s)

Number Of Ingredients 11



Lime Zingers image

Steps:

  • In large mixing bowl beat butter on high speed for 30 seconds.
  • Add sugar and beat until combined.
  • Beat in lime peel, lime juice and vanilla until combined.
  • Mix in flour until combined.
  • Add nuts and stir just until combined.
  • Divide dough in half.
  • On lightly floured surface, roll each half of dough to 1/4 inch thickness.
  • Using 1-2 inch cookie cutters, cut out dough (shape of your choice).
  • Place cutouts on ungreased cookie sheets.
  • Bake at 350 degrees for 8-10 minutes or until light brown around the edges.
  • Transfer to wire rack and cool completely.
  • While cooling, beat all frosting ingredients together with mixer, until smooth. May tint with green food coloring if desired. Adjust consistency with powedered sugar until spreadable.
  • Frost cooled cookies.
  • Store frosted cookies in refrigerator.

Nutrition Facts : Calories 69.8, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.6, Carbohydrate 6.4, Fiber 0.2, Sugar 3.1, Protein 0.9

1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons finely shredded lime peel
1/4 cup lime juice (about 2 limes)
1 teaspoon vanilla
2 1/4 cups flour
3/4 cup finely chopped brazil nuts or 3/4 cup hazelnuts
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
1 tablespoon lime juice
1 teaspoon vanilla

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