Are you searching for a delectable and nutty indulgence that will tantalize your taste buds? Look no further than hazelnut crisps. These delightful treats are made from a combination of crunchy hazelnuts, sweet sugar, and a touch of butter, resulting in a symphony of flavors and textures that will leave you craving more. Whether you're looking for an afternoon snack, a dessert to impress your guests, or a handmade gift that showcases your culinary prowess, hazelnut crisps are the perfect choice. Let's dive into the world of hazelnut crisps and unveil the secrets to creating this irresistible confection right in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
HAZELNUT CRISPS
These are light, crispy, awesome. I learned to make them in Ireland. The measurements are converted from metric, so I had to do weights. Hope this doesn't cause a problem for too many people, but these cookies are worth it. I like to use them as accompaniments to custards and ice creams, or as a part of a cookie tray.
Provided by P48422
Categories Drop Cookies
Time 28m
Yield 36 cookies
Number Of Ingredients 8
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.
RAINCOAST CRISPS-2-APRICOT-HAZELNUT CRISPS
Categories Cookies Fruit Nut Bake Kid-Friendly Quick & Easy Healthy
Yield 8 dozen
Number Of Ingredients 22
Steps:
- In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended. Pour the batter into 1 8"x4" loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray. Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers. The cooler the bread, the easier it is to slice really thin. I start with my loaves partially frozen. Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.) Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
Tips:
- Use fresh, high-quality hazelnuts. This will ensure that your crisps have the best flavor and texture.
- Roast the hazelnuts before using them. This will bring out their flavor and make them more fragrant.
- Use a food processor to chop the hazelnuts. This will ensure that they are evenly chopped and will help to create a smooth batter.
- Don't overmix the batter. Overmixing will make the crisps tough.
- Bake the crisps until they are golden brown. This will ensure that they are cooked through and have a crispy texture.
Conclusion:
Hazelnut crisps are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are a great way to use up leftover hazelnuts, and they make a perfect snack or dessert. With a few simple tips, you can easily make perfect hazelnut crisps at home. So what are you waiting for? Give this recipe a try today!
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