How To make Hazelnut Spirals
Cookie dough: 1 1/4 c Flour
1/3 c Sugar
14 ts Baking powder
1/8 ts Salt
1/2 c Butter plus
2 tb Butter, cold; cut in pieces
1 Egg yolk
1 ts Vanilla
Filling: 1 tb Butter; softened
1/4 c Sugar
1/4 ts Allspice; ground
1/8 ts Nutmeg; ground
3/4 c Hazelnuts (filberts)
Toasted-ground DESCRIPTION: Definitely a grown-up version of the classic pinwheel cookie, these sport a spiced hazelnut filling. Combine flour, sugar, baking powder and salt in food processor. Add butter chunks and process until resembles coarse meal. In a bowl, lightly beat egg and vanilla to combine, then add to food processor, pulsing just until blended. Gather dough into a ball, wrap in plastic and set aside at room temp for 30 minutes. Combine all filling ingredients EXCEPT BUTTER and set aside. Roll dough on lightly floured surface into an 18- x 6- by 1/8-inch thick rectangle. Turn so long side faces you. Gently spread 1 tb softened butter evenly on rectangle. Sprinkle nut/spice mixture over dough, covering all but 1/2 inch along the far, long edge. Use a rolling pin to lightly press nuts into dough. Beginning with side closest to you, roll dough TIGHTLY, jellyroll fashion. Pinch seam to seal. Wrap tightly in plastic wrap and refrigerate 3 hours. Preheat ovent o 350. Grease 3-4 large baking sheets. Use a sharp knife to cut roll into 3/8-inch slices. Arrange 1 inch apart on baking sheets. Bake 9-13 minutes or until barely golden on the top and golden brown ont he bottom. Remove to racks to cool. Store airtight at room temp 1 week, freeze up to three months. From "The Joy of Cookies," -----
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Recipe
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Everyone loves Gu! This Baklava is made up using crisp buttery laters of filo, Gu spread, chopped hazelnuts and honey. Makes one amazing dessert especially for the BIG V-DAY approaching.
Here’s what goes in the syrup:
180ml water
180g sugar
180g honey
2 tablespoons lemon juice
Here’s what goes in the baklava:
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200g chopped hazelnuts
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Full recipe is here -
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Chocolate hazelnut Buche de Noel, Classic French Christmas cake by Edd Kimber for Food with Chetna
This recipe is for the classic French Christmas cake - Buche de Noel by the 'The great British bake off series 1 winner Edd Kimber.
The chocolate sponge is filled with delicious hazelnut praline meringue cream and topped with crunchy hazelnuts with a shimmer of gold powder. This show stopper is the perfect celebration cake. Enjoy!
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Produced by Modus Film Productions -
Chetna Makan appeared on the Great British Bake Off in 2014, stay tuned for more exciting recipes.
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This should be Part 1 to my Nutella video which I'll link below, haha.
An easy way to peel hazelnuts without having to roast them beforehand, and avoiding the agony of rubbing their skins off in a towel. If you've been there, you know exactly what I'm talking about.
This is easy peasy!
Facebook Page: Vijaya Selvaraju
Instagram: @vijayaselvaraju
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As seen on Everyday Gourmet.
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This video shows the process of making pinwheel cookies from scratch. These mesmerizingly beautiful and delightfully soft pinwheel cookies come together by layering and rolling chocolate and vanilla cookie dough together. Chilling the dough is imperative. See full recipe.
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