Hazelnut Tri Color Cookies Recipes

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Hazelnut Cookies image

Recipe From epicurious.com

Provided by Maggie Ruggiero

Categories     Cookies     Dessert     Bake     Kid-Friendly     Hazelnut     Gourmet     Queens     New York     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 4

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Nov 16, 2016 1 cup blanched hazelnuts, chopped 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 8 ounces bittersweet …

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  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper.
  • Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside.
  • Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
  • Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
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HAZELNUT TRI-COLOR COOKIES | MARTHA STEWART
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Nov 13, 2019 Ingredients 1 1/4 cups blanched hazelnuts Vegetable-oil cooking spray, for sheets 1 1/4 cups confectioners' sugar 6 large eggs, …

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Dec 24, 2019 Instructions. Preheat the oven to 375˚F and line a baking sheet with parchment paper. Cream together the butter and sugar; add in the egg and vanilla and mix until smooth.
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Nov 8, 2010 Ingredients: 12 Yields: 36 cookies Nutrition information Advertisement ingredients Units: US 7 ounces almond paste 3⁄4 cup sugar 1⁄2 teaspoon almond extract …

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  • Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
  • In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
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  • Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
  • Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl.
  • Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
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