From decadent desserts to savory mains, hazelnuts add a delightful crunch and rich flavor to any dish. Whether you’re craving something sweet or savory, this collection of 20 delicious recipes has you covered. Get ready to explore creative ways to enjoy this versatile nut and find your next favorite meal!
Chocolate Hazelnut Spread
Oozing with velvety richness, this homemade chocolate hazelnut spread transforms simple pantry staples into an indulgent treat that rivals any store-bought version. Its deep, nutty aroma and glossy sheen make it perfect for elevating breakfast toast or dessert creations. Crafting it from scratch allows you to control the sweetness and texture, resulting in a spread that’s both luxurious and customizable.
Ingredients
– Hazelnuts – 2 cups
– Powdered sugar – 1 cup
– Unsweetened cocoa powder – ½ cup
– Vegetable oil – ¼ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and spread the hazelnuts in a single layer on a baking sheet.
2. Toast the hazelnuts in the oven for 10–12 minutes, until fragrant and lightly golden, shaking the pan halfway through for even browning.
3. Transfer the warm hazelnuts to a clean kitchen towel and rub vigorously to remove the skins—this step enhances the smoothness of the final spread.
4. Allow the hazelnuts to cool completely to room temperature, about 15 minutes, to prevent the mixture from seizing in the blender.
5. Combine the skinned hazelnuts, powdered sugar, cocoa powder, vegetable oil, vanilla extract, and salt in a high-speed blender or food processor.
6. Blend the mixture on high speed for 5–7 minutes, scraping down the sides every 2 minutes, until it reaches a perfectly smooth, pourable consistency.
7. For a thinner spread, add an additional tablespoon of vegetable oil and blend for 30 seconds more, adjusting to your preferred texture.
8. Transfer the spread to an airtight jar and store it in the refrigerator for up to two weeks, allowing it to thicken slightly upon chilling.
Fabulously creamy and intensely chocolatey, this spread boasts a subtle crunch from the hazelnuts and a balanced sweetness that makes it irresistible. Enjoy it swirled into yogurt, dolloped on pancakes, or simply straight from the spoon for a decadent moment of pure bliss.
Hazelnut and Spinach Pasta
Whisking together earthy spinach and rich hazelnuts creates a sophisticated pasta dish that feels both indulgent and nourishing. With its vibrant green hue and nutty aroma, this recipe transforms simple ingredients into an elegant weeknight dinner worthy of any occasion.
Ingredients
– Pasta – 12 oz
– Spinach – 4 cups
– Hazelnuts – ½ cup
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ¼ tsp
– Lemon juice – 1 tbsp
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, toast hazelnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, then chop coarsely.
4. Mince garlic cloves finely to ensure even distribution in the sauce.
5. Heat olive oil in a large pan over medium-low heat and sauté garlic for 1 minute until aromatic but not browned.
6. Add spinach to the pan and cook for 2-3 minutes until wilted, stirring constantly.
7. Drain pasta, reserving ½ cup of starchy cooking water.
8. Combine pasta, spinach mixture, and chopped hazelnuts in the pan.
9. Add lemon juice, salt, and black pepper, tossing to coat evenly.
10. Gradually incorporate reserved pasta water 2 tbsp at a time until the sauce lightly clings to the noodles.
Yielded with each forkful is a delightful contrast of tender pasta, silky spinach, and crunchy hazelnuts, all brightened by a hint of citrus. Serve immediately garnished with extra toasted hazelnuts for added texture, or pair with a crisp white wine to complement its nutty richness.
Roasted Hazelnut and Carrot Soup
Zesty autumn flavors come alive in this velvety soup, where earthy carrots meet the rich, toasty notes of hazelnuts. Perfect for crisp fall evenings, this elegant puree balances sweetness and nuttiness in every spoonful. Its warm golden hue and creamy texture make it both comforting and sophisticated.
Ingredients
Carrots – 1 lb
Hazelnuts – ½ cup
Olive oil – 2 tbsp
Onion – 1 medium
Vegetable broth – 4 cups
Salt – 1 tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Peel and chop 1 lb of carrots into 1-inch pieces.
3. Spread the carrots and ½ cup of hazelnuts on a baking sheet.
4. Drizzle with 2 tbsp of olive oil and toss to coat evenly.
5. Roast in the oven for 25 minutes, or until the carrots are tender and the hazelnuts are fragrant and lightly browned.
6. While roasting, dice 1 medium onion.
7. Heat a large pot over medium heat and sauté the onion for 5 minutes, until translucent.
8. Add the roasted carrots and hazelnuts to the pot.
9. Pour in 4 cups of vegetable broth and bring to a boil.
10. Reduce heat and simmer for 10 minutes to meld flavors.
11. Carefully transfer the mixture to a blender and puree until smooth.
12. Return the puree to the pot and stir in 1 tsp of salt and ¼ tsp of black pepper.
13. Heat gently for 2 minutes, stirring occasionally.
Kreamy and luxurious, this soup boasts a silky texture with deep, roasted undertones from the hazelnuts. Serve it garnished with a swirl of cream or a sprinkle of chopped herbs for an elegant touch. Its harmonious blend of sweet carrots and nutty richness makes it a standout starter or light meal.
Hazelnut-Crusted Chicken Breasts
Zestful and sophisticated, this hazelnut-crusted chicken transforms the humble breast into a culinary masterpiece. With its golden, nutty exterior and succulent interior, it’s an elegant yet approachable dish perfect for weeknight dinners or entertaining guests.
Ingredients
Chicken breasts – 4
Hazelnuts – 1 cup
Flour – ½ cup
Eggs – 2
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 3 tbsp
Butter – 2 tbsp
Instructions
1. Preheat oven to 375°F.
2. Finely chop hazelnuts until they resemble coarse breadcrumbs.
3. Place flour in a shallow dish and season with salt and pepper.
4. Beat eggs in a second shallow dish.
5. Place chopped hazelnuts in a third shallow dish.
6. Pat chicken breasts dry with paper towels to ensure even browning.
7. Dredge each chicken breast in flour, shaking off excess.
8. Dip floured chicken into beaten eggs, allowing excess to drip off.
9. Press chicken firmly into hazelnuts, coating both sides evenly.
10. Heat olive oil and butter in an oven-safe skillet over medium-high heat until butter foams.
11. Carefully place chicken in skillet and cook for 3 minutes until golden brown.
12. Flip chicken and cook for another 3 minutes until second side is golden.
13. Transfer skillet to preheated oven and bake for 15 minutes until internal temperature reaches 165°F.
14. Let chicken rest for 5 minutes before slicing to allow juices to redistribute.
The crunchy hazelnut crust provides wonderful texture contrast against the tender chicken, while the toasty nut flavor complements the savory meat beautifully. Serve sliced over a bed of wild rice or alongside roasted autumn vegetables for a complete seasonal meal.
Hazelnut and Fig Shortbread Cookies
Zesty autumn flavors come alive in these sophisticated cookies, where buttery shortbread meets the earthy sweetness of figs and the rich nuttiness of hazelnuts. Perfectly crisp with a tender crumb, they embody seasonal elegance in every bite. Ideal for afternoon tea or as a thoughtful homemade gift.
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ½ cup
– All-purpose flour – 2 cups
– Dried figs – ½ cup
– Roasted hazelnuts – ⅓ cup
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Finely chop the dried figs and roasted hazelnuts into small, uniform pieces for even distribution.
3. In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed for 3 minutes, until light and fluffy.
4. Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed just until combined to avoid overworking the dough.
5. Gently fold in the chopped figs and hazelnuts with a spatula until evenly incorporated.
6. Turn the dough out onto a lightly floured surface and shape it into a log approximately 2 inches in diameter.
7. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour to firm up, which makes slicing easier and prevents spreading.
8. Unwrap the chilled dough and use a sharp knife to slice it into ¼-inch thick rounds, placing them 2 inches apart on the prepared baking sheet.
9. Bake for 18-20 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Velvety and rich, these cookies offer a delightful contrast between the crisp shortbread base and the chewy, fruity figs, with toasted hazelnuts adding a satisfying crunch. Serve them alongside a dollop of mascarpone cheese or crumbled over vanilla ice cream for an indulgent dessert twist.
Orange and Hazelnut Salad
Yielded by the golden hues of autumn, this Orange and Hazelnut Salad marries the bright, citrusy notes of fresh oranges with the rich, toasty crunch of hazelnuts, creating a symphony of flavors that dances elegantly on the palate. Perfect for a light lunch or as a refreshing side, it’s a dish that celebrates simplicity and sophistication in every bite.
Ingredients
Oranges – 2 large
Hazelnuts – ½ cup
Olive oil – 2 tbsp
Honey – 1 tbsp
Salt – ¼ tsp
Black pepper – ⅛ tsp
Instructions
1. Preheat your oven to 350°F to toast the hazelnuts for enhanced flavor.
2. Spread the hazelnuts in a single layer on a baking sheet and toast in the preheated oven for 8-10 minutes, or until fragrant and lightly browned, shaking the pan halfway through for even toasting.
3. Remove the hazelnuts from the oven and let them cool completely on the baking sheet to prevent burning, then rub them in a clean towel to remove the skins for a smoother texture.
4. Using a sharp knife, peel the oranges, removing all the white pith to avoid bitterness, and slice them into ¼-inch thick rounds.
5. In a small bowl, whisk together the olive oil, honey, salt, and black pepper until well combined to create a balanced dressing.
6. Arrange the orange slices on a serving platter in a single layer for an attractive presentation.
7. Roughly chop the cooled, skinned hazelnuts and sprinkle them evenly over the orange slices.
8. Drizzle the dressing over the salad just before serving to keep the ingredients crisp and fresh.
Kaleidoscopic in its appeal, this salad offers a delightful contrast of juicy, sweet oranges against the earthy crunch of hazelnuts, with the honey dressing adding a subtle warmth that ties it all together. Serve it alongside grilled chicken or as a standalone starter to impress guests with its vibrant colors and harmonious flavors.
Hazelnut Praline Cheesecake
Nestled between layers of velvety cream and buttery crust lies a dessert that elevates the humble cheesecake to new heights of sophistication. Our Hazelnut Praline Cheesecake combines the rich, nutty sweetness of caramelized hazelnuts with the smooth tang of classic cream cheese filling, creating a symphony of textures and flavors that will captivate any palate.
Ingredients
Graham crackers – 1 ½ cups
Butter – ½ cup
Sugar – 1 cup
Cream cheese – 24 oz
Eggs – 3
Vanilla extract – 1 tsp
Heavy cream – ½ cup
Hazelnuts – 1 cup
Instructions
1. Preheat oven to 350°F.
2. Crush graham crackers into fine crumbs using a food processor or rolling pin.
3. Melt butter in microwave for 30 seconds or until fully liquid.
4. Combine graham cracker crumbs with melted butter and ¼ cup sugar in medium bowl.
5. Press mixture firmly into bottom of 9-inch springform pan using flat-bottomed cup.
6. Bake crust for 10 minutes at 350°F until lightly golden, then cool completely.
7. Beat cream cheese with remaining ¾ cup sugar on medium speed for 3 minutes until smooth.
8. Add eggs one at time, beating for 30 seconds after each addition until fully incorporated.
9. Mix in vanilla extract and heavy cream on low speed for 1 minute until just combined.
10. Pour filling over cooled crust and smooth top with spatula.
11. Bake cheesecake for 45 minutes at 350°F until edges are set but center still jiggles slightly.
12. Turn off oven and let cheesecake rest inside with door closed for 1 hour to prevent cracking.
13. Remove cheesecake from oven and cool to room temperature for 2 hours.
14. Toast hazelnuts on baking sheet at 350°F for 8 minutes until fragrant and lightly browned.
15. Chop toasted hazelnuts into coarse pieces using chef’s knife.
16. Sprinkle chopped hazelnuts evenly over cooled cheesecake as garnish.
17. Refrigerate cheesecake for at least 4 hours or overnight before serving.
Refreshingly crisp and creamy, this cheesecake delights with its contrast between the crunchy praline topping and silken filling. The toasted hazelnuts add a warm, aromatic depth that complements the tangy cream cheese base perfectly. For an elegant presentation, serve thin slices alongside a drizzle of dark chocolate sauce and fresh raspberries.
Hazelnut and Apple Stuffed Pork Tenderloin
A masterpiece of autumnal elegance, this hazelnut and apple stuffed pork tenderloin combines sweet, savory, and nutty flavors in a show-stopping centerpiece. Perfectly suited for intimate dinners or festive gatherings, it transforms simple ingredients into a sophisticated dish that delights both the palate and the eye.
Ingredients
– Pork tenderloin – 1 (about 1.5 lbs)
– Apple – 1, peeled and diced
– Hazelnuts – ½ cup, chopped
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tbsp, chopped
– Butter – 2 tbsp
Instructions
1. Preheat the oven to 375°F.
2. Pat the pork tenderloin dry with paper towels to ensure a crisp sear.
3. Butterfly the pork tenderloin by slicing it lengthwise almost through, then open it like a book.
4. In a skillet over medium heat, melt the butter until foamy.
5. Add the diced apple and chopped hazelnuts, sautéing for 4-5 minutes until the apples soften and the nuts are fragrant.
6. Stir in the chopped thyme, salt, and black pepper, then remove from heat and let cool slightly.
7. Spread the apple and hazelnut mixture evenly over the opened pork tenderloin.
8. Roll the pork tightly around the filling, securing it with kitchen twine at 1-inch intervals to hold its shape during cooking.
9. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering.
10. Sear the stuffed pork on all sides for 2-3 minutes per side until golden brown, which locks in juices.
11. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F for optimal tenderness.
12. Remove from the oven and let rest for 10 minutes before slicing to allow the juices to redistribute.
13. Slice into 1-inch rounds, remove the twine, and serve immediately. On the plate, the tender pork yields a juicy interior with a crisp exterior, while the filling offers a delightful crunch from hazelnuts and a sweet contrast from apples. For a creative twist, serve alongside a cider reduction or atop a bed of wild rice to enhance the earthy notes.
Vegan Hazelnut Chocolate Tart
Perfectly balancing rich, velvety chocolate with the earthy sophistication of toasted hazelnuts, this vegan tart offers an indulgent dessert experience that rivals its traditional counterparts. Crafted with a crisp, buttery crust and a luscious ganache filling, it proves plant-based baking can achieve remarkable elegance without compromise.
Ingredients
– Almond flour – 1 ½ cups
– Coconut oil – ¼ cup
– Maple syrup – 2 tbsp
– Vegan dark chocolate chips – 1 ½ cups
– Full-fat coconut milk – ¾ cup
– Roasted hazelnuts – ½ cup
– Sea salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan with removable bottom.
2. In a medium bowl, combine almond flour, melted coconut oil, and maple syrup until a crumbly dough forms.
3. Press the dough evenly into the prepared tart pan, ensuring it covers the bottom and sides uniformly.
4. Bake the crust for 12 minutes at 350°F until lightly golden and firm to the touch.
5. Allow the crust to cool completely on a wire rack for 30 minutes to prevent sogginess.
6. Chop the roasted hazelnuts coarsely and set aside for garnishing later.
7. In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer.
8. Place the vegan dark chocolate chips in a heatproof bowl and pour the hot coconut milk over them.
9. Let the mixture sit undisturbed for 2 minutes to allow the chocolate to melt smoothly.
10. Whisk the chocolate and coconut milk together until glossy and fully combined.
11. Stir in the sea salt to enhance the chocolate flavor subtly.
12. Pour the chocolate ganache into the cooled tart shell, spreading it evenly with a spatula.
13. Sprinkle the chopped hazelnuts over the top of the tart for a crunchy texture.
14. Refrigerate the tart for at least 4 hours, or until the filling is firmly set.
Flawlessly set with a crisp base and silky filling, this tart delivers deep cocoa notes complemented by nutty crunch. Serve chilled with a dusting of cocoa powder or alongside fresh berries for a refreshing contrast.
Pear and Hazelnut Muffins
Heralding the arrival of autumn’s bounty, these pear and hazelnut muffins capture the essence of the season with their delicate sweetness and satisfying crunch. Perfect for crisp mornings or afternoon tea, they offer a sophisticated twist on a classic treat that feels both indulgent and wholesome.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Eggs – 2 large
– Whole milk – ½ cup
– Unsalted butter – ½ cup, melted
– Vanilla extract – 1 tsp
– Ripe pears – 2 medium, peeled and diced
– Chopped hazelnuts – ½ cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until fully combined.
3. In a separate bowl, beat the eggs lightly, then add the milk, melted butter, and vanilla extract, stirring until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated; avoid overmixing to keep the muffins tender.
5. Gently fold in the diced pears and chopped hazelnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for rising.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely; this prevents them from becoming soggy.
9. For optimal flavor, toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes before chopping, as it enhances their nutty aroma.
A harmonious blend of moist, tender crumb and crisp hazelnuts, these muffins boast a subtle spice from cinnamon that complements the sweet pears beautifully. Serve them warm with a dollop of whipped cream or alongside a cup of Earl Grey tea for an elegant breakfast or dessert experience.
Hazelnut Mocha Latte
Exquisitely rich and aromatic, the Hazelnut Mocha Latte combines the deep, roasted notes of espresso with the nutty sweetness of hazelnut and the luxurious hint of chocolate. Perfect for cozy mornings or elegant afternoon indulgences, this beverage transforms simple ingredients into a sophisticated treat that feels both comforting and refined. Each sip offers a harmonious blend of flavors that awaken the senses and elevate the everyday coffee experience.
Ingredients
– Whole milk – 1 cup
– Espresso – 2 shots
– Hazelnut syrup – 2 tbsp
– Chocolate syrup – 1 tbsp
– Whipped cream – 2 tbsp
Instructions
1. Pour 1 cup of whole milk into a small saucepan and heat over medium heat until it reaches 150°F, stirring occasionally to prevent scalding.
2. Brew 2 shots of espresso using an espresso machine or strong coffee maker, aiming for a rich, dark extraction.
3. Add 2 tbsp of hazelnut syrup and 1 tbsp of chocolate syrup to the hot milk, whisking continuously until fully incorporated and the mixture is smooth.
4. Pour the brewed espresso into a large mug, then slowly add the flavored milk mixture, stirring gently to combine.
5. Top with 2 tbsp of whipped cream, using a spoon to create a light, fluffy layer.
6. For an extra touch, drizzle a small amount of chocolate syrup over the whipped cream in a decorative pattern.
Zesty and velvety in texture, this latte boasts a creamy mouthfeel with a balanced sweetness from the syrups. The espresso’s boldness cuts through the richness, making it ideal for serving in clear glass mugs to showcase its layered beauty, perhaps garnished with a sprinkle of cocoa powder or crushed hazelnuts for added crunch and visual appeal.
Kale and Hazelnut Pesto
Vibrant and verdant, this kale and hazelnut pesto transforms humble ingredients into an elegant sauce that elevates any dish with its sophisticated nuttiness and earthy depth. Perfect for pasta, sandwiches, or as a dip, it brings restaurant-quality flair to your kitchen with minimal effort.
Ingredients
– Kale – 2 cups, packed
– Hazelnuts – ½ cup
– Garlic – 2 cloves
– Olive oil – ½ cup
– Lemon juice – 2 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F.
2. Spread the hazelnuts in a single layer on a baking sheet and toast for 8–10 minutes, until fragrant and lightly golden, shaking the pan halfway through for even browning.
3. Transfer the toasted hazelnuts to a clean kitchen towel and rub vigorously to remove the skins—this step enhances their flavor and texture.
4. Roughly chop the kale, removing any tough stems, and place it in a food processor.
5. Add the peeled garlic cloves, toasted hazelnuts, lemon juice, and salt to the food processor.
6. Pulse the mixture 10–12 times until coarsely chopped, scraping down the sides with a spatula to ensure even processing.
7. With the food processor running on low speed, slowly drizzle in the olive oil over 30 seconds until the pesto emulsifies and reaches a smooth, spreadable consistency.
8. Taste and adjust seasoning if needed, but avoid over-processing to maintain a rustic texture.
Lusciously creamy yet textured, this pesto boasts a rich hazelnut flavor complemented by kale’s earthiness and a bright citrus finish. Try it tossed with hot pasta, spread on crostini with burrata, or as a vibrant swirl over grilled vegetables for an instant gourmet touch.
Hazelnut Brittle
Hazelnut brittle offers a sophisticated twist on classic candy, combining the rich, toasty notes of premium nuts with the satisfying snap of caramelized sugar. This elegant confection requires minimal ingredients yet delivers maximum impact, making it perfect for holiday gifting or elevating dessert presentations with its golden allure.
Ingredients
– Granulated sugar – 1 cup
– Light corn syrup – ¼ cup
– Water – 2 tbsp
– Unsalted butter – 2 tbsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Hazelnuts – 1 cup
Instructions
1. Line a baking sheet with parchment paper and lightly grease it with butter.
2. Combine 1 cup granulated sugar, ¼ cup light corn syrup, and 2 tbsp water in a heavy-bottomed saucepan over medium heat.
3. Stir continuously with a wooden spoon until the sugar dissolves completely, about 3–4 minutes.
4. Insert a candy thermometer and cook without stirring until the mixture reaches 300°F (hard crack stage), which takes approximately 10–12 minutes.
5. Tip: Avoid scraping the sides of the pan to prevent sugar crystals from forming, which can cause graininess.
6. Remove the saucepan from heat and immediately stir in 2 tbsp unsalted butter until fully melted and incorporated.
7. Quickly add 1 cup hazelnuts, ½ tsp baking soda, and ¼ tsp salt, stirring vigorously to combine—the mixture will foam slightly.
8. Tip: Work swiftly after adding baking soda, as it aerates the brittle for a lighter texture.
9. Pour the mixture onto the prepared baking sheet and spread it evenly into a thin layer using a heat-resistant spatula.
10. Allow the brittle to cool completely at room temperature for about 45–60 minutes until firm and snapable.
11. Tip: For clean breaks, score the brittle with a knife while it’s still warm but not fully set.
12. Break the cooled brittle into irregular pieces by hand or with a mallet.
Buttery and crisp, this hazelnut brittle shatters with a satisfying crunch, revealing deep caramel notes that complement the nuts’ earthy richness. Serve it crumbled over ice cream, paired with dark chocolate for a decadent treat, or simply enjoy its elegant simplicity as a standalone confection.
Dark Chocolate Hazelnut Truffles
Velvety and decadent, these dark chocolate hazelnut truffles offer a luxurious treat that balances rich cocoa notes with nutty undertones. Perfect for gifting or indulging, they require minimal ingredients yet deliver maximum sophistication.
Ingredients
– Dark chocolate – 8 oz
– Heavy cream – ½ cup
– Unsalted butter – 2 tbsp
– Hazelnuts – ½ cup
– Cocoa powder – ¼ cup
Instructions
1. Chop the dark chocolate into small, uniform pieces and place them in a heatproof bowl.
2. Pour the heavy cream into a small saucepan and heat over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.
3. Immediately pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt.
4. Gently whisk the chocolate and cream mixture until smooth and fully combined.
5. Add the unsalted butter to the mixture and whisk until incorporated and glossy.
6. Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture is firm enough to scoop.
7. While the mixture chills, toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, shaking the pan frequently, until fragrant and lightly browned.
8. Allow the hazelnuts to cool completely, then chop them finely.
9. Place the cocoa powder in a shallow bowl.
10. Using a small cookie scoop or teaspoon, portion the chilled chocolate mixture and roll into 1-inch balls between your palms.
11. Roll each truffle in the chopped hazelnuts or cocoa powder to coat evenly.
12. Arrange the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.
Zesty and elegant, these truffles boast a creamy interior with a satisfying crunch from the hazelnuts, making them ideal for pairing with coffee or serving as a dessert centerpiece at dinner parties.
Hazelnut and Banana Bread
Unveiling a twist on a timeless classic, this hazelnut and banana bread marries the earthy richness of toasted nuts with the natural sweetness of ripe bananas. Each slice offers a sophisticated balance of flavors and textures that elevates the humble loaf to something truly special.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Eggs – 2 large
– Ripe bananas – 3 medium
– Hazelnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Spread the hazelnuts on a baking sheet and toast in the preheated oven for 8-10 minutes, until fragrant and lightly golden.
3. Rub the toasted hazelnuts in a clean kitchen towel to remove most of the skins, then chop coarsely.
4. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
5. In a large bowl, cream the unsalted butter and granulated sugar together with an electric mixer on medium speed for 3-4 minutes, until light and fluffy.
6. Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
7. Mash the ripe bananas with a fork until smooth, then stir them into the butter mixture.
8. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
9. Fold in the chopped hazelnuts until just distributed throughout the batter.
10. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
11. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the bread cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Moist and tender with a delightful crunch from the hazelnuts, this bread boasts a deep banana flavor complemented by the nutty undertones. Serve it warm with a smear of butter for breakfast or toasted with a drizzle of honey as an afternoon treat.
Conclusion
Gather inspiration from these 20 delicious hazelnut recipes to delight your taste buds! We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
