WHITE CHOCOLATE, HAZELNUT, AND CHERRY TRIANGLES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 4
Steps:
- Once the flour is incorporated according to dough recipe, beat in white chocolate, hazelnuts, and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular shape. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
HAZELNUT CHOCOLATE CRUNCH SQUARES (OR TRIANGLES)
A recipe from "Heavenly Brownies", a book given to me by my Cookbook Swap mate, Jubes. The cookbook is from the UK, which is why European measurements are given. You may easily convert them by using the site I frequent, http://www.onlineconversion.com/cooking.htm, and using the weight to volume converter to go from grams or ounces to cups.
Provided by Katzen
Categories Bar Cookie
Time 35m
Yield 12 Triangles, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/350F/Gas Mark 4. Grease a 9" square baking pan.
- Mix the oats, hazeluts, and flour in a large bowl.
- Place the butter, sugar, and syrup in a large saucepan and gently heat until the sugar has dissolved. Pour in the dry ingredients and mix well. Stir in the chocolate chips.
- Turn the mixture into the prepared tin and bake for 20-25 minutes, or until golden brown and firm to the touch. Using a knife, mark into 12 triangles and leave to cool in the tin. Cut with a sharp knife and carefully remove from tin.
Nutrition Facts : Calories 237.4, Fat 13.1, SaturatedFat 6.1, Cholesterol 20.3, Sodium 73.3, Carbohydrate 28.4, Fiber 2.5, Sugar 10.8, Protein 3.7
CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI
Categories Cookies Mixer Chocolate Fruit Dessert Bake Christmas Valentine's Day Vegetarian Orange Cherry Hazelnut Party Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 11
Steps:
- Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
- Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
- Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
- Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST
Provided by Cynthia Paige Ward
Categories Chocolate Dessert Bake Cream Cheese Bon Appétit North Carolina Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 11
Steps:
- For crust:
- Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
- Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.
APRICOT-HAZELNUT TRIANGLES
These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield About 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE HAZELNUT THUMBPRINTS
Since we live in hazelnut country, I love making these special cookies for festive occasions. I usually bake two or three batches for parties and homemade gifts. They're yummy tasting and cute as can be!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts. , Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar.
Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE RASPBERRY TRIANGLES
These can only be described as delicious and decadent and well worth making. This was in a Robin Hood recipe book and I just knew that it would be worth trying. The triangles give it a very special look but you can cut these into squares or bars.
Provided by Katherine in Alberta
Categories Bar Cookie
Time 1h15m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan and add chopped white chocolate and set aside.
- Beat eggs and sugar on high speed until thick and lemon coloured about 5 minutes.
- Stir butter and white chocolate mixture until smooth and then add to the egg mixture, along with flour, salt and vanilla.
- Mix well.
- Spread half the batter in a 9" greased square cake pan.
- Bake at 325 for 25 minutes or until golden brown.
- Cool 5 minutes and spread jam evenly over base.
- Stir white chocolate chips into remaining batter.
- Drop by spoonfuls evenly over jam and sprinkle with almonds.
- Bake for 30-40 minutes longer or until set.
- Cool completely before cutting.
Nutrition Facts : Calories 132.7, Fat 6.6, SaturatedFat 4, Cholesterol 22.3, Sodium 54.8, Carbohydrate 17, Fiber 0.2, Sugar 12.7, Protein 1.5
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