Tag Archives: hazelnut recipes

Hazelnut Crescent Cookies

This delicious cookie is one of those special family recipes shared and enjoyed from generation to generation. I remember my grandmother making this cookie and keeping it in her special tin, bought out whenever someone would visit for coffee. I couldn’t find the recipe and then not too long ago I was able to spend some time with my Tante Hetty, who was kind enough to send me the recipe. So happy to share with you to enjoy this holiday season!

From by the bay, wishing you soft and buttery cookie food memories!

Maryann

blog hazelnut cookie

Hazelnut Crescent Cookies

Ingredients

  • 1/4 pound unsalted butter, softened
  • 3/4 cup granulated sugar, plus extra 1 cup to coat hot cookies
  • 1 cup all purpose flour
  • 1 3/4 cup ground hazelnuts
  • 1 egg , plus 1 yolk
  • 1 teaspoon pure vanilla extract

Directions

Use an electric mixer to beat butter until fluffy. Add sugar and beat well until combined , add eggs one at a time , then vanilla. Gradually add flour and nuts and combine well. Put dough in the refrigerator for 2 hours. Preheat oven to 350 degrees F.  Set aside to silpat lined baking sheets. Remove dough from fridge and  shape into small half moon crescent shapes. Place back in the refrigerator another 10 minutes. Place in oven and bake for 15 minutes, until slightly golden on bottom. While hot toss gently with granulated sugar and cool. Store in an airtight container until ready to use. Will last for about 5 days.

blog hazelnut cookie 2

 

Pan Fried Veal with Spinach, Blueberries and Hazelnuts

blog blueberry veal



Pan Fried Veal with Spinach, Blueberries and Hazelnuts

Serves 4


1 1/2 pounds veal scallopini

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 cup chicken broth

4 tablespoons unsalted butter

2 tablespoons  whole hazelnuts

2 tablespoons Panko bread crumbs

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

1 garlic clove, chopped

1/4 teaspoon red chili flakes

2 tablespoons fresh blueberries

1 pound steamed fresh spinach


Directions

Toast hazelnuts and breadcrumbs on a baking sheet in a 400F oven for 2-3 minutes. Take toasted nuts and bread crumbs along with garlic, 1 teaspoon salt and red chili  flakes and process into coarse crumbs. Place in a bowl and add 2 tablespoons olive oil, mix and place to the side.  Flatten each scallopini between plastic wrap with a rolling pin until even. Coat veal with oil and season with salt and pepper. Heat a medium frying pan and saute veal 2 minutes per side until browned. Place on a platter and cover with foil. In the same frying pan add the stock , balsamic vinegar and bring to boil and reduce for 2 minutes. Whisk butter in pieces into the sauce. Remove from heat and add blueberries. Divide spinach  between four plates with veal on top. Spoon sauce on top of veal. Sprinkle top of veal with the hazelnut mixture and serve immediately,