Brimming with rich, nutty flavors, hazelnuts are the star of the show in these 18 easy-to-make recipes perfect for beginners. Whether you’re whipping up a quick breakfast, a cozy dessert, or a savory dinner, these dishes promise to delight your taste buds without complicating your day. Dive into our roundup and discover how simple ingredients can transform into extraordinary meals with just a sprinkle of hazelnut magic!
Hazelnut Chocolate Spread
Heavenly in its simplicity yet profound in flavor, hazelnut chocolate spread is the epitome of indulgence, blending the rich, nutty essence of roasted hazelnuts with the deep, velvety sweetness of chocolate.
Ingredients
- Hazelnuts – 2 cups
- Dark chocolate – 8 oz, chopped
- Powdered sugar – ½ cup
- Vegetable oil – 2 tbsp
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes, until fragrant and the skins begin to crack.
- Transfer the warm hazelnuts to a clean kitchen towel and rub vigorously to remove as much of the skins as possible. Let cool completely.
- In a food processor, process the hazelnuts until they form a smooth, buttery paste, about 5 minutes, scraping down the sides as needed.
- Melt the dark chocolate in a double boiler over simmering water, stirring occasionally until completely smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
- Add the melted chocolate, powdered sugar, vegetable oil, vanilla extract, and salt to the hazelnut paste in the food processor. Process until the mixture is homogenous and silky, about 2 minutes. Tip: For a thinner consistency, add more oil, one teaspoon at a time.
- Transfer the spread to a clean jar and let it set at room temperature for 1 hour before sealing. Tip: Stirring in a pinch of sea salt at the end can enhance the chocolate flavor.
Magically smooth with a luxurious depth, this hazelnut chocolate spread is perfect swirled into morning oatmeal, dolloped on fresh fruit, or simply enjoyed by the spoonful straight from the jar.
Easy Hazelnut Butter
This luxurious spread transforms humble hazelnuts into a silky, rich butter that’s as versatile as it is delicious.
Ingredients
- Hazelnuts – 2 cups
- Salt – ¼ tsp
- Honey – 1 tbsp
- Vegetable oil – 1 tbsp
Instructions
- Preheat your oven to 350°F and spread the hazelnuts in a single layer on a baking sheet.
- Roast the hazelnuts for 10-12 minutes, until their skins crack and they turn a deep golden brown, stirring halfway through for even roasting.
- Transfer the hot hazelnuts to a clean kitchen towel, wrap them up, and let them steam for 1 minute to loosen the skins.
- Vigorously rub the hazelnuts inside the towel to remove as much skin as possible—don’t worry about getting every last bit.
- Place the skinned hazelnuts in a food processor and blend on high for 5 minutes, scraping down the sides every minute, until a paste forms.
- Add the salt, honey, and vegetable oil to the processor and continue blending for another 2-3 minutes, until the mixture is perfectly smooth and creamy.
- Transfer the hazelnut butter to an airtight container and store it in the refrigerator for up to 2 weeks.
Delightfully creamy with a deep, nutty flavor, this hazelnut butter is perfect spread on toast, swirled into oatmeal, or used as a decadent dip for fresh fruit.
Roasted Hazelnut Salad
Unveiling the perfect harmony of crunch and freshness, our Roasted Hazelnut Salad is a testament to simplicity meeting sophistication. This dish, with its vibrant textures and nutty undertones, is designed to delight the senses and elevate any meal.
Ingredients
- Hazelnuts – 1 cup
- Mixed greens – 4 cups
- Olive oil – 2 tbsp
- Balsamic vinegar – 1 tbsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 350°F to prepare for roasting the hazelnuts.
- Spread the hazelnuts evenly on a baking sheet and roast in the preheated oven for 10 minutes, or until they are golden and fragrant. Tip: Shake the baking sheet halfway through to ensure even roasting.
- Allow the hazelnuts to cool slightly, then roughly chop them to add texture to the salad.
- In a large bowl, combine the mixed greens with the chopped hazelnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and salt until emulsified. Tip: Adjust the dressing’s acidity by adding more vinegar if desired, but remember the hazelnuts add richness.
- Drizzle the dressing over the salad and toss gently to coat all the leaves evenly. Tip: Use your hands to toss the salad for a more delicate touch, ensuring the greens don’t bruise.
- Serve immediately to enjoy the crispness of the greens and the crunch of the hazelnuts at their best.
This Roasted Hazelnut Salad offers a delightful contrast between the tender greens and the crunchy nuts, with the dressing adding a bright acidity that ties everything together. For an extra touch of elegance, serve it on a chilled plate to keep the greens crisp longer.
Hazelnut Crusted Chicken
Masterfully combining the rich, nutty flavors of hazelnuts with the tender succulence of chicken, this dish elevates a simple protein to a gourmet experience. Perfect for a dinner that impresses without complication, it’s a testament to the power of quality ingredients and precise technique.
Ingredients
- Chicken breasts – 4
- Hazelnuts – 1 cup, finely chopped
- Flour – ½ cup
- Eggs – 2, beaten
- Butter – 2 tbsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Season the chicken breasts evenly with salt and black pepper, enhancing their natural flavors.
- Dredge each chicken breast in flour, shaking off any excess to create a light, even coating.
- Dip the floured chicken into the beaten eggs, allowing any excess to drip off for a uniform layer.
- Press the chicken into the chopped hazelnuts, ensuring a generous and even crust on all sides.
- Heat butter and olive oil in a large oven-safe skillet over medium heat until the butter is fully melted and begins to foam.
- Place the hazelnut-crusted chicken in the skillet, cooking for 3-4 minutes on each side until the crust is golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing to retain its juices and ensure maximum tenderness.
Lusciously crispy on the outside yet perfectly moist inside, the hazelnut crust adds a delightful texture contrast to the chicken. Serve it atop a bed of arugula with a drizzle of balsamic reduction for a visually stunning and flavor-packed meal.
Simple Hazelnut Cookies
Savory and sophisticated, these Simple Hazelnut Cookies are a testament to the beauty of minimalism in baking, offering a crisp texture and rich flavor that belies their straightforward preparation.
Ingredients
- Flour – 1 cup
- Hazelnuts – ½ cup, finely ground
- Butter – ½ cup, softened
- Sugar – ⅓ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Tip: For an even texture, sift the flour and salt together before adding to the wet ingredients.
- Gently fold in the ground hazelnuts until just combined, being careful not to overmix.
- Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Flatten each ball slightly with the back of a fork to create a crisscross pattern.
- Tip: For extra crunch, lightly toast the hazelnuts before grinding them.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly crisp on the outside with a tender, nutty interior, these cookies are a delightful treat on their own or paired with a dollop of dark chocolate ganache for an indulgent twist.
Hazelnut Banana Smoothie
Delightfully creamy and nutty, this Hazelnut Banana Smoothie is a luxurious blend that marries the rich flavors of hazelnut with the natural sweetness of bananas, creating a drink that’s both indulgent and refreshing.
Ingredients
- Bananas – 2, peeled and frozen
- Hazelnut butter – 2 tbsp
- Milk – 1 cup
- Honey – 1 tbsp
- Ice cubes – ½ cup
Instructions
- Place the frozen bananas, hazelnut butter, milk, honey, and ice cubes into a blender.
- Blend on high speed for 45 seconds, or until the mixture is completely smooth and no ice chunks remain. Tip: For a thicker smoothie, add more ice cubes one at a time until desired consistency is reached.
- Pour the smoothie into a tall glass. Tip: Drizzle a little extra hazelnut butter on the inside of the glass before pouring for an elegant presentation.
- Serve immediately. Tip: Garnish with a sprinkle of crushed hazelnuts or a banana slice on the rim for a touch of sophistication.
Gloriously smooth with a velvety texture, this Hazelnut Banana Smoothie offers a perfect balance of sweetness and nuttiness. Enjoy it as a decadent breakfast treat or a soothing afternoon pick-me-up, perhaps with a cinnamon stick stirred in for an extra layer of warmth and spice.
Quick Hazelnut Granola
Morning light pours through the kitchen window, casting a golden glow on the counter where a bowl of toasted hazelnuts awaits, promising a day begun with crunch and comfort. This Quick Hazelnut Granola is a symphony of simplicity and elegance, offering a wholesome start with minimal fuss and maximum flavor.
Ingredients
- Rolled oats – 2 cups
- Hazelnuts – 1 cup
- Honey – ¼ cup
- Coconut oil – 2 tbsp
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the rolled oats and hazelnuts, ensuring they’re evenly mixed.
- Warm the honey and coconut oil in a small saucepan over low heat until liquid, then stir in the vanilla extract and salt. Tip: Warming the honey and oil together ensures a smooth, even coating for the granola.
- Pour the liquid mixture over the dry ingredients, stirring thoroughly to coat every piece.
- Spread the mixture onto the prepared baking sheet in an even layer. Tip: A thin, even layer ensures uniform baking and crunchiness.
- Bake for 20 minutes, then stir the granola gently to promote even browning. Continue baking for another 10-15 minutes, watching closely to prevent burning. Tip: The granola will crisp up as it cools, so don’t worry if it seems slightly soft out of the oven.
- Remove from the oven and let cool completely on the baking sheet before breaking into clusters.
Golden clusters of this granola offer a delightful contrast of textures, from the crisp oats to the buttery hazelnuts, all bound together with a hint of vanilla sweetness. Serve it over thick Greek yogurt with a drizzle of honey, or simply enjoy by the handful for a quick, satisfying snack.
Hazelnut Pesto Pasta
Fragrant and rich, this Hazelnut Pesto Pasta transforms simple ingredients into a dish that’s both luxurious and comforting. The blend of toasted hazelnuts and fresh basil creates a pesto that’s deeply flavorful, perfect for coating your favorite pasta.
Ingredients
- Pasta – 12 oz
- Fresh basil leaves – 2 cups
- Hazelnuts – ½ cup
- Garlic – 2 cloves
- Parmesan cheese – ½ cup, grated
- Olive oil – ½ cup
- Salt – ½ tsp
Instructions
- Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and toast for 10 minutes, or until golden and fragrant. Tip: Shake the pan halfway through to ensure even toasting.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, combine the toasted hazelnuts, basil, garlic, Parmesan, and salt in a food processor. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: For a looser pesto, add a tablespoon of the reserved pasta water at a time until desired consistency is reached.
- Toss the drained pasta with the hazelnut pesto in the pot, adding reserved pasta water as needed to coat the pasta evenly. Tip: The residual heat from the pasta will help meld the flavors together beautifully.
Nowhere does simplicity meet sophistication quite like in this dish. The pasta boasts a creamy texture from the pesto, with the hazelnuts adding a delightful crunch. Serve it with a sprinkle of extra Parmesan and a few whole hazelnuts for an elegant presentation.
Easy Hazelnut Cake
On a crisp autumn evening, nothing complements the golden hues of the season quite like a slice of Easy Hazelnut Cake. This dessert, with its rich, nutty flavor and tender crumb, is a testament to the simplicity and elegance of baking with quality ingredients.
Ingredients
- Flour – 1 cup
- Hazelnuts – 1 cup, finely ground
- Sugar – ¾ cup
- Butter – ½ cup, softened
- Eggs – 3
- Baking powder – 1 tsp
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For an extra layer of flavor, lightly toast the hazelnuts before grinding.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground hazelnuts, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How the cake delights with its moist texture and deep hazelnut aroma, making it a versatile dessert. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an indulgent treat.
Hazelnut Energy Balls
Perfect for a quick energy boost or a wholesome snack, these Hazelnut Energy Balls blend rich, nutty flavors with a touch of natural sweetness, creating a delightful treat that’s both nutritious and indulgent.
Ingredients
- Hazelnuts – 1 cup
- Dates – 1 cup
- Cocoa powder – 2 tbsp
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and roast for 10 minutes, or until fragrant and lightly golden. Tip: Roasting enhances the nuts’ flavor, making them more aromatic.
- Allow the hazelnuts to cool slightly, then transfer them to a food processor. Pulse until finely ground, about 30 seconds. Tip: For a chunkier texture, pulse fewer times.
- Add the dates, cocoa powder, vanilla extract, and salt to the food processor. Process until the mixture starts to clump together, about 1 minute. Tip: If the mixture is too dry, add a teaspoon of water to help it bind.
- Roll the mixture into 1-inch balls, using your hands to compact them firmly. This should yield about 12 balls.
- Place the energy balls on a tray and refrigerate for at least 30 minutes to set. This step ensures they hold their shape and develop a firmer texture.
With a velvety texture and a deep, chocolatey essence, these energy balls are a testament to simplicity meeting sophistication. Serve them alongside a cup of espresso for an elegant afternoon pick-me-up or pack them for a hiking adventure to fuel your journey.
Hazelnut and Honey Yogurt Parfait
Savory mornings call for a touch of sweetness, and this Hazelnut and Honey Yogurt Parfait is the epitome of a refined breakfast or dessert. Layers of creamy yogurt, crunchy hazelnuts, and golden honey come together in a symphony of textures and flavors that are both indulgent and wholesome.
Ingredients
- Greek yogurt – 1 cup
- Hazelnuts – ½ cup
- Honey – 2 tbsp
Instructions
- Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet in a single layer.
- Toast the hazelnuts in the oven for 10 minutes, or until they are fragrant and lightly golden. Tip: Shake the baking sheet halfway through to ensure even toasting.
- Remove the hazelnuts from the oven and let them cool for 5 minutes. Once cooled, roughly chop them.
- In a clear glass, layer ¼ cup of Greek yogurt, followed by a sprinkle of chopped hazelnuts, and a drizzle of honey.
- Repeat the layers until all ingredients are used, finishing with a final drizzle of honey on top. Tip: For a visually appealing parfait, gently tap the glass on the counter after each layer to settle the ingredients.
- Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld. Tip: For an extra crunch, reserve some hazelnuts to sprinkle on top just before serving.
Kaleidoscopic in its simplicity, this parfait offers a delightful contrast between the creamy yogurt and the crunchy hazelnuts, with the honey adding a natural sweetness that ties it all together. Serve it in a mason jar for a rustic touch or garnish with edible flowers for an elegant presentation.
Simple Hazelnut Truffles
Whisking together the finest ingredients can transform simple moments into celebrations, and these Simple Hazelnut Truffles are no exception. With a rich, nutty core enveloped in smooth chocolate, they’re a testament to the elegance of simplicity.
Ingredients
- Hazelnuts – 1 cup
- Dark chocolate – 8 oz
- Heavy cream – ½ cup
- Cocoa powder – ¼ cup
Instructions
- Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and roast for 10 minutes, or until fragrant and lightly browned. Tip: Shake the pan halfway through to ensure even roasting.
- While the hazelnuts are still warm, rub them in a clean kitchen towel to remove the skins. Don’t worry if some skins remain; they’ll add texture.
- Chop the dark chocolate into small pieces and place in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes. Pour the hot cream over the chocolate and let sit for 2 minutes before stirring until smooth.
- Fold the roasted hazelnuts into the chocolate mixture until well combined. Chill in the refrigerator for 1 hour, or until firm enough to handle. Tip: For quicker chilling, spread the mixture on a parchment-lined tray.
- Using a small spoon or melon baller, scoop the mixture and roll into 1-inch balls. Dust your hands with cocoa powder to prevent sticking.
- Roll each truffle in cocoa powder until fully coated. Chill for another 30 minutes before serving. Tip: For a glossy finish, dip the truffles in melted chocolate instead of dusting with cocoa powder.
Each bite of these truffles offers a delightful crunch from the hazelnuts, contrasted by the velvety chocolate. Serve them atop a dessert plate with a drizzle of caramel or alongside a glass of dessert wine for an indulgent treat.
Hazelnut Pancakes
On a crisp morning, nothing heralds the arrival of autumn quite like a stack of hazelnut pancakes, their rich, nutty aroma filling the kitchen with warmth. These pancakes, with their delicate texture and deep, toasty flavors, are a celebration of seasonal ingredients, offering a luxurious twist on the classic breakfast staple.
Ingredients
- Flour – 1 cup
- Hazelnuts – ½ cup, finely ground
- Sugar – 2 tbsp
- Baking powder – 1 tsp
- Salt – ½ tsp
- Milk – 1 cup
- Egg – 1
- Butter – 2 tbsp, melted
Instructions
- In a large bowl, whisk together the flour, ground hazelnuts, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg, then mix in the milk and melted butter.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing can lead to tough pancakes.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
- Serve immediately. Tip: For an extra touch, drizzle with hazelnut spread or sprinkle with chopped hazelnuts.
Unbelievably light yet satisfying, these hazelnut pancakes boast a perfect balance of sweetness and nuttiness, with a fluffy interior that melts in your mouth. Try layering them with slices of ripe pear and a dollop of whipped cream for an elegant brunch presentation.
Easy Hazelnut Brittle
Savory and sweet collide in this Easy Hazelnut Brittle, a delightful confection that marries the rich, buttery crunch of traditional brittle with the deep, nutty essence of hazelnuts. Perfect for gifting or as a sophisticated treat to cap off a dinner party, this recipe promises simplicity without sacrificing elegance.
Ingredients
- Granulated sugar – 1 cup
- Light corn syrup – 1/2 cup
- Water – 1/4 cup
- Unsalted butter – 2 tbsp
- Baking soda – 1/2 tsp
- Salt – 1/4 tsp
- Hazelnuts – 1 cup, roughly chopped
Instructions
- Line a baking sheet with parchment paper and lightly grease it with butter.
- In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and water. Stir until the sugar dissolves, then stop stirring and bring to a boil.
- Insert a candy thermometer and cook the mixture until it reaches 300°F (hard crack stage), about 10-15 minutes. Tip: Avoid stirring once boiling to prevent crystallization.
- Remove from heat and quickly stir in unsalted butter, baking soda, salt, and hazelnuts. The mixture will foam up; this is normal.
- Immediately pour the mixture onto the prepared baking sheet, spreading it thinly with a greased spatula. Tip: Work quickly as the brittle sets fast.
- Let cool completely at room temperature, about 1 hour, then break into pieces. Tip: For even pieces, score the brittle lightly with a knife before it fully hardens.
Every bite of this hazelnut brittle offers a symphony of textures, from its glass-like snap to the satisfying chew of toasted hazelnuts. Serve it alongside a cup of dark coffee for a bitter contrast or crumble over vanilla ice cream for a decadent dessert.
Hazelnut Oatmeal Breakfast Bars
Amidst the hustle of morning routines, these Hazelnut Oatmeal Breakfast Bars emerge as a beacon of simplicity and nourishment, blending the rustic charm of oats with the rich, buttery depth of hazelnuts.
Ingredients
- Rolled oats – 2 cups
- Hazelnuts – 1 cup
- Honey – ½ cup
- Butter – ¼ cup
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a dry skillet over medium heat, toast the hazelnuts for 5-7 minutes until fragrant, then roughly chop and set aside.
- In a large bowl, combine the rolled oats, toasted hazelnuts, and salt, mixing well to distribute the ingredients evenly.
- In a small saucepan over low heat, melt the butter with honey and vanilla extract, stirring constantly until fully combined and slightly thickened, about 3 minutes.
- Pour the wet ingredients over the dry ingredients, stirring until the mixture is uniformly coated and sticks together when pressed.
- Transfer the mixture to the prepared pan, pressing down firmly with the back of a spoon to create an even layer.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft to the touch.
- Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.
Just out of the oven, these bars boast a delightful contrast between the crispy edges and chewy center, with the hazelnuts adding a satisfying crunch. Serve them alongside a dollop of Greek yogurt and fresh berries for a breakfast that feels both indulgent and wholesome.
Hazelnut and Dark Chocolate Bark
Unveiling a dessert that marries the rich, earthy tones of hazelnuts with the deep, velvety allure of dark chocolate, this Hazelnut and Dark Chocolate Bark is a testament to simplicity meeting sophistication. Perfect for gifting or as a decadent treat to savor slowly, its layers of flavor and texture promise to delight the senses.
Ingredients
- Dark chocolate – 12 oz
- Hazelnuts – 1 cup
- Sea salt – ½ tsp
Instructions
- Preheat your oven to 350°F. Spread the hazelnuts evenly on a baking sheet and toast for 10 minutes, or until fragrant and lightly golden. Tip: Stir the hazelnuts halfway through to ensure even toasting.
- While the hazelnuts are toasting, chop the dark chocolate into small, even pieces for smoother melting.
- Line a baking sheet with parchment paper. Once the hazelnuts are toasted, let them cool slightly, then roughly chop.
- Melt the dark chocolate in a double boiler over medium heat, stirring constantly until completely smooth. Tip: Avoid overheating the chocolate to prevent seizing.
- Pour the melted chocolate onto the prepared baking sheet, spreading it into a thin, even layer with a spatula.
- Immediately sprinkle the toasted hazelnuts over the melted chocolate, followed by a light dusting of sea salt. Tip: Press the hazelnuts gently into the chocolate to ensure they adhere well.
- Allow the bark to set at room temperature for at least 2 hours, or refrigerate for 30 minutes for quicker setting.
- Once set, break the bark into irregular pieces by hand for a rustic look.
Each bite of this bark offers a satisfying crunch from the hazelnuts, a melt-in-your-mouth quality from the dark chocolate, and a subtle hint of salt to balance the sweetness. Serve it alongside a glass of red wine for an elegant dessert pairing, or package it in a decorative box for a thoughtful homemade gift.
Quick Hazelnut Bread
Yielded by the simplest of ingredients, this Quick Hazelnut Bread is a testament to the beauty of minimalist baking, offering a rich, nutty flavor and tender crumb that belies its effortless preparation.
Ingredients
- Flour – 1 cup
- Sugar – ½ cup
- Baking powder – 1 tsp
- Salt – ½ tsp
- Hazelnuts – ½ cup, chopped
- Milk – ½ cup
- Egg – 1
- Butter – 2 tbsp, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Stir in the chopped hazelnuts, ensuring they’re evenly distributed throughout the dry ingredients.
- In a separate bowl, beat the egg, then mix in the milk and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together; avoid overmixing to keep the bread tender.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Offering a delightful crunch from the hazelnuts and a moist, fluffy interior, this bread pairs wonderfully with a smear of butter or a drizzle of honey for a simple yet satisfying treat.
Hazelnut Coffee Creamer
Perfectly blending the rich, nutty essence of hazelnuts with the bold aroma of coffee, this homemade Hazelnut Coffee Creamer transforms your morning cup into a luxurious experience. Crafted with simplicity in mind, it’s a delightful way to elevate your daily ritual with a touch of elegance and a hint of sweetness.
Ingredients
- Heavy cream – 1 cup
- Sweetened condensed milk – ½ cup
- Hazelnut extract – 1 tsp
- Vanilla extract – ½ tsp
Instructions
- In a medium saucepan, combine the heavy cream and sweetened condensed milk over low heat. Stir gently until the mixture is warm but not boiling, about 3 minutes.
- Remove the saucepan from the heat. Stir in the hazelnut extract and vanilla extract until fully incorporated.
- Allow the mixture to cool to room temperature, then transfer to an airtight container. Refrigerate for at least 2 hours before use to let the flavors meld.
- Shake well before each use to ensure a smooth consistency.
Lusciously creamy with a harmonious blend of hazelnut and vanilla, this creamer adds a velvety texture and a subtly sweet flavor to your coffee. For an extra indulgent twist, drizzle it over iced coffee or blend it into your favorite dessert recipes.
Summary
Brimming with simplicity and flavor, our roundup of 18 easy hazelnut recipes is perfect for beginners eager to explore the versatility of this delightful nut. From sweet to savory, there’s something for every palate. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!
