Best 3 Lime Hazelnut Zingers Recipes

Hazelnut Linzer Bars image

Provided by Food Network Kitchen

Categories dessert

Number Of Ingredients 0

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.

Hazelnut Linzer Torte image

Provided by Food Network

Categories dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 7

1/2 pound whole hazelnuts
1/2 pound granulated sugar
1/2 pound sweet butter
1/2 pound all purpose flour mixed with 1/2 teaspoon baking powder
1/2 pound melted cooked bittersweet chocolate
1 to 2 eggs
6 ounces of seedless raspberry jam

Steps:

Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.

Lime Zingers image

Provided by DogAndCatDoc

Categories Dessert

Time 45m

Yield 72 serving(s)

Number Of Ingredients 11

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

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.