How To make Hazelnut Melting Moments
1 c Margarine or butter; soften
2/3 c Sugar
2 ts Vanilla
1 ts Lemon peel; grated
1 Egg yolk
2 1/4 c All purpose or unbleached
Flour 1 1/2 c Ground hazelnut (filberts)*
1 pk Semi-sweet chocolate chips
--- 1 cup 1 tb Powdered sugar
Heat oven to 325~. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla, lemon peel and egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Stir in four and hazelnuts; mix well. Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indention in the center of each cookie. Bake at 325~F for 10 to 15 minutes or until light golden around edges. In small saucepan over low heat, melt chocolate chips, stirring until smooth. Spoon 1/2 teaspoon melted chocolate into center of each cookie**. Remove from cookie sheet; light dust with powdered sugar. Tips: *If desired, hazelnuts can be toasted before they're ground. To toast hazelnuts, spread on cookie sheet; bake at 350~F. for 8 to 10 minutes or until skins crack, stirring occasionally. If desired, remove skin. ** If chocolate mixture begins to thickens, warm over low heat. Note: Hazelnuts or filberts are sweet, rich, grape-size nuts. These nuts have a bitter brown skin that is best removed by heating them at 350~F. for 8 to 10 minutes until the skin begins to crack and flake. Place
a handful of warm nuts between layer of a clean dish towel and rub vigorously to remove the skin. Hazelnut are usually package whole. They are used whole, chopped or ground in all manner of sweets and for texture and flavor in some main dishes and salad. -----
How To make Hazelnut Melting Moments's Videos
Chocolate Hazelnut Cookie Recipe
We make a recipe for nutella-inspired cookies
CHOCOLATE & HAZELNUT COOKIES
RECIPE :
*********
RECIPE
MAKES 12
75g hazelnuts
50g unsalted butter
pinch of salt
100g sugar
2 1/2 tablespoons of cocoa powder
3 tablespoons of double cream
2 large egg whites (or three medium)
40g plain flour
2 teaspoons of almond essence (or rum)
75g white chocolate
Preheat the oven 180C
Bake the hazelnuts for 10mins in moderate oven. Remove, remove any skin (by pl;acing the hazelnuts in a tea towel and giving them a rub)
Take half of the hazelnuts an chop them finely (preferably in a processor or chopper)
Add the butter in processor and beat until light in colour,. Add salt, cocoa powder, egg whites , sugar and flour. Add almond essence or rum. Add the half of hazelnuts that were processed finely and mix well.
Pace a piece of greaseproof paper on a flat tray. Place a tablespoon of mixture on baking paper and sprinkle with 2nd batch of chopped hazelnuts Bake in moderate oven for 7-8mins.
Remove and allow to stand for 1-2 mins before transferring to cooling rack.
Make sure that there is a piece of greaseproof paper underneath the cooling racks.
Melt the white chocolate in a bowl over simmering water or place the bowl and melt in the microwave for 30-40secs. (keep an eye on it. It will look like it hasn’t melted but when removed form microwave you will see that it has) If it’s too hot , allow it to cool down for a few minutes.
Take a small glad wrap bag / sandwich bag and nip only one of the bottom corners just slightly. Add some chocolate in the bag and controlling the flow with your hands decorate the cookies with a drizzle effect.
Enjoy
Perfect Melting Moments
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Citrus & poppy seed melting moments
Makes 28 Prep 30 mins (+ cooling & 5 mins standing time) Cooking 15 mins
2 tbs milk
2 tsp poppy seeds
250g butter, softened
1½ cups (225g) plain flour
½ cup (80g) icing sugar mixture
½ cup (75g) cornflour
2 tbs custard powder
1 tsp finely grated lemon rind
1 tsp finely grated orange rind
Citrus buttercream
120g butter, softened
1⅓ cups (215g) icing sugar mixture
2 tsp finely grated lemon rind
2 tsp lemon juice
2 tsp orange juice
1. Preheat oven to 160°C. Line 2 baking trays with baking paper.
2. Combine the milk and poppy seeds in a small bowl. Set aside for 5 mins to soak. Drain well, discarding the milk.
3. Use an electric mixer to beat the butter in a bowl until pale and creamy. Add the flour, icing sugar, cornflour, custard powder, lemon rind, orange rind and poppy seeds. Use a wooden spoon to stir until combined.
4. Roll 2-tsp portions of mixture into balls. Place on lined trays. Use a fork dusted in icing sugar to gently flatten. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Set aside on the trays to cool completely.
5. To make the citrus buttercream, use an electric mixer to beat the butter and icing sugar in a bowl until very pale and creamy. Add the lemon rind, lemon juice and orange juice and beat until well combined. Place in a piping bag fitted with a 1cm fluted nozzle. Pipe buttercream over the flat side of half the biscuits. Top with the remaining biscuits. Store in an airtight container at room temperature for up to 3 days.
Want more sweet treats? Check out our Baking playlist which includes:
Gluten-free banana & coconut bread:
How to make the perfect Anzac biscuits:
How to make apricot & oat muesli slice:
The perfect baked New York cheesecake:
How to Make Baci Di Dama (Italian Hazelnut Cookies)
Baci Di Dama or Lady's Kisses are delicate and sophisticated Italian hazelnut cookies. The PERFECT romantic treat ♥
------------------------------------------
➵ Recipe:
------------------------------------------
➵ How to Skin & Toast Hazelnuts:
------------------------------------------
➵ Follow me on Social Media:
Instagram:
Twitter:
Website:
------------------------------------------
Thanks for watching, I had a lot of fun making this one!
------------------------------------------
Music courtesy of Audio Network.
Ferrero rocher chocolate recipe | homemade ferrero rocher chocolate | Melting moments
ferrero rocher chocolate
recipe
wafer shells
milk chocolate
nutella
hazelnut
cashew
other recipe
if you like this recipe do subscribe my channel for more recipes and don't forget to leave your suggestion in the comment section below.
#ferrerorocherchocolate #chocolate #meltthesweetness
Melting Moments With The Trio || The Bakers Trio ~