Using ingredient hazelnuts

Chocolate Hazelnut Balls

• 1 box vanilla wafers
• 230 gr semi-sweet chocolate chips
• 140 gr hazelnuts (chopped)
• 120 ml frangelico hazelnut liqueur
• 65 gr corn syrup

Chocolate Hazelnut Brandy Torte With Biscotti

• 2 eggs
• 350 gr semisweet baking chocolate
• 220 gr butter
• 160 gr peak freen sweet-meal
• 70 gr hazelnuts (whole toasted)
• 65 gr sugar
• 40 gr brandy

Chocolate Hazelnut Cake

• 8 eggs
• 1 food processor
• 190 gr hazelnuts
• 170 gr semisweet chocolate
• 130 gr granulated sugar
• 100 gr butter (unsalted)
• 75 gr dry bread crumbs
• 3 gr cinnamon (ground)

Chocolate Hazelnut Surprise Cake

• 24 hazelnuts (whole)
• 10 springform (pan)
• 2 eggs
• 2 egg whites
• 1 raspberries for (garnish)
• 1/4 strong brewed espresso
• 180 ml mild-flavored vegetable oil
• 150 gr sugar
• 95 gr all purpose flour
• 80 gr seedless raspberry jam

Christmas Fruit Cake

• 180 cal
• 20 grams
• 8 round
• 7 nonstick cakepan
• 2 units
• 2 eggs
• 2 bread
• 1 orange fine (grated)
• 1/2 granulated sweetener
• 250 gr wholewheat flour

Christmas Hazelnut Balls

• 375 degree oven
• 1 confectioners sugar recipe by jo anne merrill
• 1 on ungreased (apart)
• 1/4 balls
• 140 gr hazelnuts
• 130 gr all purpose flour
• 110 gr margarine
• 26 gr sugar
• 4 gr vanilla extract
• 1 gr salt

Cranberry Hazelnut Bread

• 2 eggs
• 190 gr all purpose flour
• 170 gr packed brown sugar
• 150 gr cranberries (dried)
• 120 ml orange juice
• 85 gr blueberries (dried)
• 80 ml cooking oil
• 45 gr hazelnuts (chopped)
• 3 gr cinnamon (ground)
• 2 gr baking powder

Cranberry Nut Biscotti

• 5 eggs
• 475 gr flour
• 400 gr sugar
• 190 gr hazelnuts
• 55 gr cranberries (dried)
• 9 gr vanilla
• 5 gr baking powder
• 1 gr salt

Creamy Artichoke Hazelnut Soup

• 1 shallot
• 1,400 ml chicken stock
• 300 gr artichokes (marinated)
• 70 gr hazelnuts
• 60 ml cream
• 32 gr rice flour
• 16 ml sherry
• 16 ml hazelnut oil
• 7 gr parsley

Cucumber Stuffed With Roquefort And Hazelnuts

• 27 hazelnuts
• 1 cucumber in (cut)
• 1/2 crosswise
• 60 gr roquefort cheese
• 16 ml cream
• 5 ml lime juice
• 1 gr pepper (ground white)
• 1 gr caraway seeds

Death By Chocolate

• 12 hazelnuts
• 10 eggs
• 8 egg whites
• 6 egg yolks
• 4 nbsp
• 500 gr belgian bittersweet chocolate
• 400 gr sugar
• 190 gr flour
• 190 gr belgian bittersweet chocolate
• 160 ml whipping cream

Death By Chocolate Ii

• 12 hazelnuts
• 10 eggs
• 10 springform (pan)
• 8 egg whites
• 6 egg yolks
• 3 round baking (pan)
• 500 gr belgian bittersweet
• 400 gr sugar
• 190 gr flour
• 190 gr belgian bittersweet

Elderberry Syrup Tart

• 860 oc
• 3 1/2 fl
• 2 1/2 cm
• 1 egg
• 350 gr elderberry syrup
• 200 ml whipped cream
• 130 gr flour
• 120 gr butter
• 50 ml water
• 50 gr hazelnuts (ground)

Espresso Cheesecake

• 1989 chocolate coffee bean candies for crust preheat oven (optional)
• 9 diameter springform (pan)
• 3 egg yolks
• 3 eggs
• 1 at a time
• 1 brewed espresso (fresh)
• 3/4 up sides of cheesecake
• 1,200 ml lemon juice (fresh)
• 700 ml cream cheese
• 210 gr hazelnuts

Godiva Biscotti

• 3 eggs
• 1 egg
• 250 gr all purpose flour
• 170 gr brown sugar
• 120 gr almonds
• 110 gr pine nuts
• 100 gr hazelnuts
• 50 gr sugar
• 20 ml godiva liqueur
• 5 gr baking powder

Hazel Nut Cookies

• 2 eggs
• 1 egg whites
• 1 recipe by elizabeth powell
• 375 gr sugar
• 270 gr hazelnuts
• 60 gr almonds

Hazelnut

• 4 egg yolks at room temperature
• 170 gr semi-sweet chocolate
• 120 ml whipping cream whipped (lightly)
• 100 gr sugar
• 65 gr hazelnuts (chopped toasted)
• 45 gr frangelico
• 28 gr creme de cacao

Hazelnut & Vegetable Crumble

• 1 onion
• 1 garlic clove
• 160 gr rolled oats
• 90 gr hazelnuts
• 65 gr butter
• 1 gr thyme (dried)

Hazelnut And Anisette Biscotti

• 6 ingredients in processor
• 2 eggs
• 2 cookie shee mix first
• 1/2 wide lo transfer to prepared shee bake until golden brown
• 250 gr all purpose flour
• 210 gr hazelnuts
• 200 gr sugar
• 60 gr anisette
• 16 gr instant espresso powder
• 12 gr baking powder

Hazelnut And Vegetable Crumble

• 1 onion
• 1 garlic clove
• 160 gr rolled oats
• 90 gr hazelnuts
• 65 gr butter
• 1 gr thyme (dried)