1 cup shortening 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 3/4 cup whole filberts or hazelnuts GLAZE: 2 cups confectioner's sugar 3 Tablespoons water 2 teaspoons vanilla extract granulated sugar or about 60 crushed sugar cubes In a mixing bowl, cream shortening and sugar. Add egg and vanilla; mix well. Combine the dry ingredients and add to creamed mixture. Roll heaping teaspoonful into balls; press a filbert into each and reshape so dough covers nut. Place on ungreased baking sheets. Bake at 375 degrees for 12-15 minutes or until lightly browned. Cool on wire racks. Combine first three dozen.
How To make Cream Filberts's Videos
Chocolate Hazelnut Smoothie Bowl
Perfect for busy mornings or mid-day treats, this quick and easy chocolate hazelnut smoothie bowl has a rich flavor and creamy consistency!
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Julie Tastes New Things: Cream Filberts
In this episode of Julie Tastes New Things, she tries the Cream Filberts from True Treats of Harper's Ferry, WV.
My hazelnut spread! Do you want the recipe? #shorts
From the best Italian hazelnuts to a soft spread, perfect for your breakfast and TOTALLY ADDICTING!!
Hazelnut Dacquoise Recipe with Chocolate Ganache Filling
Hazelnut dacquoise with chocolate ganache filling is incomplete without the vital use of egg whites. Watch to see how to make this delicious dessert.
Ingredients: Meringue 1 cup (250 mL) hazelnuts (filberts), toasted and skins removed (see below) 1 cup (250 mL) granulated sugar, divided 4 egg whites, at room temperature 1/2 tsp (2.5 mL) cream of tartar Filling 5 oz (145 g) dark or bittersweet chocolate, coarsely chopped 1 1/3 cups (325 mL) whipping cream (35%), divided
Tips: To toast hazelnuts and remove skins, place on baking sheet in 350°F (180°C) oven until fragrant and skins start to split, about 8 minutes, stir or shake frequently. Transfer to clean tea towel. Rub hazelnuts in towel, removing as much skin as possible (not all will come off). Cool to room temperature. Meringue can be made a few days in advance. Refrigerate for at least 2 hours or overnight before cutting into slices with a serrated knife. For extra garnish, serve with a few fresh raspberries on the side.
Hazelnut Dacquoise with Chocolate Ganache Filling Recipe: