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Chocolate Hazelnut Gateau

  • 2/3 cup butter, softened
  • ¾ cup sugar
  • 3 large eggs, separated, room temperature
  • 1 cup semisweet chocolate chips, melted and cooled
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup 2% milk
  • 2/3 cup ground hazelnuts, toasted

  • 3 tablespoons butter
  • 2 tablespoons light corn syrup
  • 1 tablespoon water
  • 1 cup semisweet chocolate chips
  • Toasted slivered almonds and fresh mint leaves

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts.

In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet.

Bake at 350º for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.

In a saucepan, bring the butter, corn syrup and water to a boil, stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

Hazelnut Brownie Bombe

  • 2 cups semisweet chocolate chips
  • ½ cup butter, cubed
  • 3 large eggs, room temperature
  • 1½ cups sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 3 cups whole hazelnuts, toasted and chopped, divided
  • 3 quarts chocolate ice cream, softened if necessary
  • ½ cup Nutella

Preheat oven to 350º. Line bottom of a greased 9-in. springform pan with parchment; grease paper.

In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts.

Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.

Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm.

Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella.

Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.

Editor's note: To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350º oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

Hazelnut Chocolate Dacquoise Cake with Red Wine Cherries

  • 250g good-quality dark chocolate (70% cocoa solids)
  • 8 eggwhites
  • 1 cup (220g) caster sugar
  • ½ cup (60g) hazelnut meal
  • ½ cup (60g) almond meal
  • 1 cup (250ml) red wine
  • ½ cup (125ml) maple syrup
  • 2 cups (400g) pitted cherries
  • 1½ tbs cornflour
  • 200ml each thickened and double cream
  • 1 tsp vanilla bean paste
  • Small mint leaves to serve (optional)

  1. Preheat oven to 180ºC. Grease and line a 20cm round cake pan. Place chocolate in the freezer for 20 minutes. Once frozen, place in a food processor and process until it resembles fine coffee granules. Set aside.
  2. Whisk egg whites and a pinch of salt on medium-high speed until firm peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly for 8 minutes or until mixture is thick and glossy.
  3. Combine chocolate and nut meals, then gently fold into the meringue. Pour mixture into cake pan and bake for 40-45 minutes until a skewer comes out clean. Leave in the pan for 15 minutes, then turn out onto a wire rack to cool. Do not refrigerate.
  4. For the cherries, place wine and maple syrup in a pan over high heat. Bring to the boil, then add cherries and simmer for 3-4 minutes. In a small bowl, combine cornflour and 2 tbs water. Add to pan and whisk until sauce thickens. Transfer to a container and cool, then chill for 1 hour.
  5. To serve, place cake on a serving platter. Whisk thickened cream, double cream and vanilla paste until soft peaks form. Top cake with whipped cream. Spoon half the red wine cherries over the cream. Scatter with mint (if using) and serve with remaining cherry sauce on the side.

Apple and Hazelnut Cake with Caramel Custard

  • 5 small Granny Smith apples
  • 200g unsalted butter, softened, plus 20g extra melted, to brush
  • 1 cup (220g) caster sugar, plus 2 tbs extra for dusting
  • 2 tsp ground cinnamon
  • 1 tsp vanilla-bean paste
  • 2 eggs
  • ¾ cup (185ml) buttermilk
  • Finely grated zest & juice of ½ orange
  • 4 cups (400g) hazelnut meal
  • 2 tsp baking powder
  • 2 tbs hazelnuts, roasted, chopped
  • Icing sugar & double cream, to serve

  • 2/3 cup (150g) caster sugar
  • 300ml milk
  • 1 tsp vanilla bean paste
  • 4 egg yolks
  • 20g cornflour

  1. For caramel custard, stir ½ cup (110g) sugar and ¼ cup (60ml) water in a saucepan over medium-high heat until sugar dissolves, then cook without stirring for 4-5 minutes until caramelised. Take off heat, add milk, then return to heat, whisk until smooth and bring to a simmer. Whisk together egg yolks, cornflour and remaining 40g sugar in a bowl. Pour in hot milk mixture, whisking to combine. Return mixture to saucepan and whisk continuously over medium heat for 2-3 minutes until thick. Pour into a heatproof bowl, cover surface directly with baking paper and refrigerate until chilled.
  2. Peel and finely chop 2 apples and place in a saucepan with ¼ cup (60ml) water over medium-high heat. Cover and cook, stirring occasionally, for 10-12 minutes until very tender. Remove from heat and mash with the back of a spoon. Set aside to cool.
  3. Preheat oven to 160ºC fan-forced. Grease a 24cm springform pan and line base and sides with baking paper. Place butter, sugar, cinnamon and vanilla in a stand mixer fitted with the paddle attachment and beat for 5-7 minutes until light and fluffy. Scrape down sides of bowl, then beat in egg. Beat in buttermilk, orange zest and juice, followed by hazelnut meal, baking powder and reserved apple purée until smooth. Spread half the batter in prepared pan.
  4. Place chilled custard in a piping bag and pipe over the batter, leaving a 1.5cm border. Smooth with a small cranked palette knife and spread remaining cake batter on top and smooth.
  5. Using a mandolin, thinly slice the remaining apples into rounds and arrange in overlapping concentric circles on top of cake, leaving a 1.5cm border. Brush apples with melted butter and dust with extra sugar. Scatter hazelnuts on top and bake for 1 hour 45 minutes to 2 hours until golden brown and centre springs back when lightly pressed. Cool in pan for 30 minutes, dust with icing sugar and serve with cream.

Chocolate-Hazelnut Tart

Yield: 4 to 6 servings

  • ½ cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, beaten
  • 1½ cups peeled, chopped, and toasted hazelnuts
  • 8 ounces bittersweet chocolate chips (about 1 cup)
  • 1 cup corn syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 store bought frozen pie crust, defrosted


Preheat the oven to 325º F.

In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well.

Pour the mixture into the pie crust. Bake for 1 hour.

Cool the tart for at least 30 minutes before serving.

Toasted Hazelnut and Chocolate Ice Cream

  • 2 large eggs
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1-½ cups heavy whipping cream
  • ½ cup Nutella
  • 3 ounces semisweet chocolate, chopped
  • ½ cup chopped blanched hazelnuts, toasted


In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat.

Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight.

Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

Editor's Note
To toast nuts, bake in a shallow pan in a 350º oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Hazelnut Cake Squares

  • 1 package yellow cake mix (regular size)
  • 3 large eggs, room temperature
  • 2/3 cup water
  • 2/3 cup Nutella
  • ¼ cup canola oil
  • ½ cup semisweet chocolate chips
  • ½ cup chopped hazelnuts, toasted
  • ½ cup brickle toffee bits, optional
  • Confectioners' sugar, optional


Preheat oven to 350º. Grease a 13x9-in. baking pan.

In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.

Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.

Hazelnut Pear Cake

  • 1-½ cups whole hazelnuts, toasted and skins removed
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2-½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup ricotta cheese
  • 3 ripe medium pears, peeled and chopped (about 2 cups)

  • ½ cup butter, cubed
  • 3 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1-¾ to 2 cups confectioners' sugar

Preheat oven to 350º. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground.

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts.

In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts.

Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.

Editor's Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350º oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

Hazelnut Almond Biscotti

  • 2 large eggs, room temperature
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • ¾ teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2/3 cup chopped hazelnuts, toasted
  • ¼ cup sliced almonds, toasted

Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).

Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes.

Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into ¾-in. slices. Place on baking sheets, cut side down.

Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Strawberry-Hazelnut Meringue Shortcakes

  • 2 large egg whites
  • ½ cup sugar
  • ¼ cup finely chopped hazelnuts
  • 6 cups fresh strawberries, hulled and sliced
  • 4 cups low-fat frozen yogurt

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Preheat oven to 250 °. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper.

Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.

Chocolate Hazelnut Shortbread

  • 1 cup butter, softened
  • 1/3 cup Nutella
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 3-¾ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • ½ cup finely chopped hazelnuts
  • Additional confectioners' sugar, optional

Preheat oven to 350 °. Cream butter, Nutella and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. Add hazelnuts; mix well.

Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-¼-in. scalloped round cookie cutter. Place 1 in. apart on ungreased baking sheets.

Bake until bottoms are light brown, 8-10 minutes. Remove from pans to wire racks to cool. If desired, dust with confectioners' sugar.

Chocolate-Hazelnut Cream Pie

Yield: 8 Servings

  • 16 Oreo cookies
  • ¼ cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ¾ cup Nutella
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

  • ¼ cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 2 teaspoons butter
  • 1/8 teaspoon salt
  • 2 ounces semisweet chocolate, finely chopped
  • 2 tablespoons chopped hazelnuts, toasted

Preheat oven to 350 °. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack.

Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes.

In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.

Hazelnut Pecan Pie

Yield: 8 Servings

  • 1 sheet refrigerated pie crust
  • 3 large eggs
  • 1 cup sugar
  • ½ cup hazelnut flavoring syrup
  • ½ cup dark corn syrup
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1½ cups coarsely chopped pecans
  • ½ cup chopped hazelnuts
  • ½ cup semisweet chocolate chips
  • Whipped cream, optional

Unroll crust into a 9-in. pie plate; flute edges. In a large bowl, whisk the eggs, sugar, syrups, flour, butter and vanilla. Stir in the pecans, hazelnuts and chocolate chips. Transfer to crust.

Bake at 350 ° F for 50-55 minutes or until set. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers.

Disney Recipe: Chocolate Cupcakes With Hazelnut-Buttercream Will Cure Your Sweet Tooth

If you're looking for a sweet treat to get your sugar fix on today, then these chocolate cupcakes with hazelnut-buttercream frosting will do the trick!

  • 3 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup vegetable oil
  • 1 cup hot coffee
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Hazelnut-Chocolate Buttercream:
  • ½ cup vegetable shortening, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup hazelnut-chocolate spread
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar, sifted
  • 3 to 4 tablespoons whole milk

Preheat oven to 325 ° F. Line a muffin tin with cupcake liners; set aside.

Combine flour, sugar, cocoa powder, baking soda, salt, and baking powder in large bowl, whisking to combine. Add oil, coffee, and milk; beat with an electric mixer 1 minute until well combined.

Add eggs and vanilla extract; beat 2 minutes until very well combined. Batter will be thin.

Pour batter into prepared pan. Bake 25 minutes.

Cool in pan for 15 minutes, then transfer cupcakes to a cooling rack and cool completely before frosting.

Hazelnut-chocolate buttercream:
Combine shortening and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy. Beat in hazelnut-chocolate spread and vanilla extract until smooth. With mixer running at medium speed, add confectioners' sugar, 1 cup at a time, beating well to combine before adding the next cup.

After all sugar has been added, beat in 3 to 4 tablespoons milk, just until frosting is light and fluffy.

Spoon into a piping bag fitted with a large round or star tip and pipe frosting onto cupcakes. Alternatively, frost cupcakes with an offset spatula or a butter knife.

Chocolate Hazelnut Torte

  • 1/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup baking cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ½ cup sour cream
  • ½ cup brewed coffee, room temperature

  • 7 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/3 cup Nutella
  • Chocolate curls and hazelnuts, optional

In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined.

Pour into 2 greased and floured 6-in. round baking pans. Bake at 350 ° F for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally.

Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

Hazelnut Brownies

These delicious sweet treats put a crunchy and nutty twist on the classic chocolate brownie recipe. With just a handful of easy ingredients and a super straightforward recipe, these hazelnut brownies will easily become your new go-to dessert.

You can serve these up at room temperature on their own, or if you're looking for something a bit more special, try heating them up in the microwave for about 30 seconds and serving them up with a scoop of vanilla ice cream. Yum!

  • 1 box of 16 Ferrero Rocher chocolates
  • 250g pack salted butter, plus extra for greasing
  • 250g golden caster sugar
  • 225g light muscovado sugar
  • 100g cocoa powder
  • 4 large eggs
  • 100g self-raising flour
  • 85g ready-chopped hazelnuts
  • 4 tbsp Frangelico or Fratello hazelnut liqueur

Unwrap chocolates, place on tray and put in freezer. Heat oven to 180C/160C fan forced. Lightly grease and line base and sides of 21-22cm square tin with baking paper.

Put butter, sugars and cocoa into large saucepan and gently melt together, stirring regularly so mixture doesn't catch. Once sugar granules have just about disappeared, take off heat, tip into bowl. Leave to cool for 5 mins.

Use whisk or wooden spoon to beat eggs, one by one, into mixture. When they're completely incorporated and mixture is smooth and shiny, stir in flour, hazelnuts and liqueur. Tip mixture into prepared tin and bake for 35 mins.

Remove tin from oven and use cutlery knife to mark top of the brownies into 16 squares without cutting completely through. Use teaspoon to dent in center of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to oven for 3 mins, then remove and leave to cool completely. Once cool, cut into 16 squares and serve.

Hazelnut Rainwater Madeira Tiramisu

Enjoy the natural nuttiness in the Madeira coupled with the lush sweetness of the hazelnut liquor makes for a flavor-balanced pairing.

  • zabaglione
  • 3 large egg yolks
  • 8 tablespoons cane juice sugar
  • 1/3 cup Rainwater Madeira wine

  • tiramisu, cream and assembly
  • 20-30 lady fingers
  • 2 cups mascarpone cheese
  • 11½ cups hot strong coffee or espresso
  • 2 tablespoons hazelnut liquor
  • 11½ tablespoons cane juice sugar
  • 1 cup light cream
  • 1 tablespoon cane juice sugar
  • 2-4 tablespoons cocoa powder
  • hazelnuts and chocolate shavings to decorate

Zabaglione: Place a pot with about an inch of water in it (or use a double boiler) on the stove over medium low heat. Place your bowl over your pot and cook the egg mixture over low heat, stirring constantly for 8 minutes. Using a rubber spatula and moving the thickness of the mixture from the bottom and sides, you will notice that at the 5 minute mark it will instantly change texture, going from a thin liquid to a much thicker custard that is suddenly slightly smaller in quantity. At 7 minutes you can turn off the heat and stir for a few more strokes. Let this mixture cool to room temperature. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Light whipped cream: Beat the light cream with 1 tablespoon of sugar until foamy and blended. Fold in the light cream into your mascarpone; the mixture should be smooth and light.

In a large bowl, beat the mascarpone cream filling with the chilled zabaglione, blending until just combined.

Mix together the hot espresso with sugar and hazelnut liquor in a wide, shallow dish.

Line an 8?x8? pan with saran wrap, getting the plastic squarely into the corners so your tiramisu can layer evenly. Saran lining makes it easier to take the tiramisu out and cut and serve individual servings. If you don't care about serving them individually feel free to skip over this step.

Working quickly, dip the ladyfingers one at a time into your warm coffee. Nota bene- The key here is to dip them long enough to get them moistened but not so long as to get them soaked where they start disintegrating. If the coffee is hot or warm, this shouldn't take long. Depending on the thickness of your ladyfingers, you should start getting a feel for how long you need to soak yours. Soak the bottom layer for 3-4 seconds so that the mascarpone sticks to the fingers, but still take care to avoid disintegrating them. Soak the in-between layers for 1-3 seconds so they can retain a spongy instead of soggy texture in your assembled tiramisu. (If you've tasted a soggy tiramisu, you'll be familiar with the taste of mush and alcohol, which is what we're trying to avoid here.)

Immediately start placing each ladyfinger side by side in a single row in your pan. You can also break a lady finger into pieces when necessary, to ensure the base of your dish is completely covered. Once your fingers are moistened, it will be easier to squeeze in 1 more than might fit if they were placed dry into the bottom layer.

Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or frosting knife to spread the filling evenly, all the way to the edges.

Repeat to create 2 more layers, ending with the mascarpone filling. In the 2nd and 3rd layers of ladyfingers, space them out further from one another. When you cut into a square piece, you'll see lovely diagonal layers of mascarpone. That comes from spacing the fingers out, which also keeps the tiramisu from becoming ladyfinger heavy....unless you like that!

Cover the pan with plastic wrap and refrigerate the tiramisu overnight. If you assemble your tiramisu in the morning, it will be ready to serve the same evening (just let it come to room temperature for about 10 minutes before serving it so the flavors open up.) You can also freeze it to serve much later. I also find that cutting it when it's still slightly frozen produces cleaner cuts. Decorate with cocoa powder, chocolate shavings, and hazelnuts.

Salted Hazelnut Chocolate Chunk Cookies

Yield: 1½ Dozen
Time: 45 minutes

These cookies offer the ultimate sweet and savory flavors by combining chunks of dark chocolate with chopped hazelnuts. Each cookie is finished with a crunchy sprinkle of flaked sea salt. They are sure to become a new favorite to enjoy with a cup of tea or to take along for a seasonal picnic with friends.

  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 ¼ cups all-purpose flour
  • 1 cup chopped roasted hazelnuts
  • 2 (3-ounce) bars Moonstruck Dark Chocolate 68% Cacao, chopped
  • 2 tablespoons Jacobsen Pure Flake Finishing Salt

Preheat the oven to 375 ° F and line two large baking sheets with parchment paper.

Add the sugars and butter to the bowl of a stand mixer. Mix on low and then increase to medium-high. Mix for about two minutes until pale yellow in color and smooth. Scrape the sides of the bowl.

Add the vanilla and then mix in the egg. Mix in the baking soda and salt. Next add the flour and mix on medium until a cookie dough forms, about 1 minute. Add the hazelnuts and then add the chocolate and mix on low for about 20 seconds to combine all ingredients.

Transfer the cookies in generous tablespoon portions to the baking sheets with no more than 12 cookies per tray. Sprinkle the top of each cookie with flaked sea salt. Bake each tray for about 10 minutes, until the cookies begin to brown at the edges and are firm in the center.

Let cool for 3 minutes on the tray and then transfer to a cooling rack to cool completely.

Holmquist Raspberry and Hazelnut Ricotta Cake

Yield: 6 - 8
Time: 70 minutes

This simple cake makes a winning dessert for a special dinner and it is sure to please guests at your next brunch. Ricotta cheese creates a dense, tender cake while crunchy hazelnuts and sweet raspberries add a balanced touch of seasonal flavors and textures.

  • ¾ cup raw hazelnuts
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • ½ teaspoon fine sea salt
  • 3 large eggs
  • 1 ½ cups whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries, divided
  • Whipped cream for garnish, optional
  • Chopped roasted hazelnuts for garnish

Preheat the oven to 350 ° F. Line the bottom of an 8-inch cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.

Place ¼ cup of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.

Add the hazelnut meal and the flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.

Reserve half of the raspberries. Stir the remaining berries into the batter. Pour the batter into the prepared pan. Top with the reserved raspberries and the reserved whole and halved hazelnuts.

Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.

Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.

Café Latte Brownies with Hazelnuts

Yield: 9 large brownies or 16 small brownies
Time: 45 minutes

These brownies are made rich and decadent with the addition of milk chocolate and finely ground coffee beans. Hazelnuts add a pleasant roasted, nutty flavor with a crunchy bite. The simple frosting adds a creamy note to bring the dessert together for an unforgettable treat!

  • ¾ cup raw hazelnuts
  • ½ cup unsalted butter
  • 3 ounces unsweetened baking chocolate
  • 3 tablespoons Stumptown Coffee Roasters House Blend coffee beans, ground to a fine powder
  • 1 ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¼ teaspoon fine sea salt
  • 1 cup all-purpose flour

  • 2 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk (any variety)
  • ¼ teaspoon vanilla extract
  • Pinch of fine sea salt
  • ¼ cup roasted hazelnuts, roughly chopped
  • ½ cup milk chocolate chips

Preheat the oven to 375 ° F. Cut a piece of parchment paper so that it lines the bottom and two sides of an 8-by-8-inch baking pan. The paper should extend beyond the two sides to allow for lifting the brownies out of the pan once cooled. Spray the paper and the inside of the pan with non-stick cooking spray.

Halve some of the raw hazelnuts with a knife so that have you a mix of whole and halved nuts. Set aside.

Add the butter and baking chocolate to a small saucepan. Turn the burner to medium heat and warm, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the finely ground coffee beans.

Place the sugar in a large bowl. Stir in the melted coffee-infused chocolate and butter from the saucepan until smooth. Add the vanilla and then stir in the eggs. Mix in the salt and then fold in the flour until all ingredients are combined into a thick brownie batter.

Pour the batter into the prepared pan. Top the batter with chocolate chips and then with the hazelnuts. Gently press them into the batter.

Bake for 25 to 30 minutes, until a tooth pick inserted into the center comes out clean. Cool for 15 minutes.

While the brownies cool, make the frosting. Add the butter and powdered sugar to a stand mixer fitted with the paddle or whisk attachment. Turn to low and then increase to medium high to blend the ingredients into a crumbly powder. Add the milk and vanilla, mix on high for about 1 minute, until the frosting is light and creamy. Mix in the salt.

Use the parchment to lift the brownies out of the pan. Remove the parchment and place them on a serving plate. Frost the brownies and then sprinkle with the chopped hazelnuts. Slice into 9 or 16 squares for serving.

Milk Chocolate Hazelnut Mousse

  • 200 g/7 oz milk chocolate
  • ¼ cup (60 ml) whole milk
  • 1 teaspoon vanilla extract
  • ¼ cup (25 g) toasted blanched hazelnuts, finely chopped
  • 1 cup (240 ml) heavy cream

Chocolate Hazelnut Ganache:
  • 60 g/2 oz milk chocolate
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons hazelnut spread such as Nutella
  • ¼ teaspoon dark rum, optional

  • ¼ cup (25 g) blanched hazelnuts, preferably toasted, coarsely chopped

To make the mousse: Place chocolate and milk in a medium heatproof bowl. Melt in the microwave or a double boiler until completely smooth. Stir in vanilla and hazelnuts. If mixture is warm, leave on the counter until it reaches room temperature.

In a mixer bowl, beat heavy cream until soft but stable peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture until combined, then fold in the remaining whipped cream until combined and smooth. Divide into serving cups.

To make the ganache: Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for one minute. Then, whisk mixture gently until completely melted.

Add hazelnut spread and rum, if using, and whisk until completely smooth. If mixture is warm, allow to cool slightly. Divide evenly between serving cups on top of the mousse. Garnish with coarsely chopped hazelnuts.

Place mousse in the refrigerator to set for at least 2 hours.

Keep mousse in the fridge, covered with plastic wrap, for up to 3 days.

Hazelnut-Coffee Pot Du Creme with Chocolate Ganache and Hazelnut Shell Smoked Marshmallow

Yield: 9 Servings


Smoked Marshmallow
  • ¼ cup water
  • ¾ cup sugar, that has been smoked with hazelnut shells
  • ¾ cup corn syrup
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • Pinch of salt
  • Vanilla

Chocolate-Hazelnut Panna Cotta
  • 2 cups milk
  • 4 cups heavy cream
  • 1 ½ cups hazelnuts, roasted and crushed
  • ½ cups sugar
  • 1 ¼ pound milk chocolate
  • ¼ pound dark chocolate

Smoked Marshmallow
Heat smoked sugar, water, and corn syrup over medium-high heat for 10-15 minutes until it reaches 240º on a candy thermometer. Meanwhile, beat the egg whites, cream of tartar, and a pinch of salt in a stand mixer with the whisk attachment until soft peaks form. Once sugar has reached 240º, remove from heat and slowly stream into the egg whites while the mixer is running on high. Continue mixing for 8-10 minutes until the mixer bowl returns to room temperature. Add vanilla and mix until medium-stiff peaks form.

Chocolate-Hazelnut Panna Cotta
Lightly heat cream, milk, and hazelnuts together. Leave to steep in the fridge overnight. Next day- strain hazelnut cream. Bring cream mixture and sugar up to a light simmer. Add 6 sheets of bloomed gelatin. Cool, strain, and mold however you prefer. Small mason jars look great.

Hazelnut Cheesecake

Yield: 9 Servings

  • 1 package (1½ ounces) ice cream cake cones
  • ¾ cup Nutella
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (2½ ounces) chopped hazelnuts, toasted

Place ice cream cones in a large resealable bag; crush with a rolling pin.

Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency.

Add ½ cup spread to the crushed cones.

Using a metal spatula, press mixture into a greased 9-in. square pan.

In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined.

Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture.

Spread over cream cheese layer; sprinkle with nuts.

Refrigerate overnight.

Chocolate and Hazelnut Fudge Cake

Yield: Serves 8-12

  • 200g hazelnuts
  • 250g unsalted butter, cubed, plus extra for the tin
  • 300g good-quality dark chocolate
  • 150g light muscovado sugar
  • 3 tbsp chocolate and hazelnut spread
  • 1 tsp sea salt
  • 6 eggs, separated
  • double cream, to serve
  1. Preheat the oven to 220C/gas 7.
  2. Put the hazelnuts on a baking tray, pop into the oven and roast for 5-10 minutes, giving the tray a good shake halfway through, until they are golden brown. Take out of the oven and leave to cool. Place in a food processor and pulse until finely chopped. If you prefer a crunchier cake, don't blitz to a powder.
  3. Reduce the oven temperature to 180C/gas 4. Butter a 20cm springform tin and line with baking paper.
  4. Put the chocolate, butter and sugar in a pan and melt over a gentle heat; do not let the chocolate burn. Simmer gently for a couple of minutes, then take off the heat and stir in the chocolate spread and sea salt. Leave to cool.
  5. Using a hand-held electric whisk, whisk the egg whites until they are fluffy, forming soft peaks. Once the chocolate mixture has cooled, beat in the egg yolks one at a time.
  6. Add a couple of tablespoons of the whisked egg whites to the chocolate mixture and combine to loosen the batter, then gently fold in the remaining egg whites, followed by the hazelnuts.
  7. Pour the mixture into the prepared tin and bake in the oven for 35-40 minutes. It should be dry to the touch but still slightly wobbly underneath. Leave to cool in the tin before carefully releasing and cutting into slices (the cake will most likely sink a little in the middle - this is normal). Serve with softly whipped double cream.

Chocolate Hazelnut Flourless Cake

  • Chocolate 12 oz. chopped
  • Butter ¾ cup
  • Eggs 6 each
  • Brown Sugar 1 cup
  • Frangelico ¼ cup
  • Ground Hazelnut 1 cup finely ground
  • Salt 1 tsp.
Hazelnut Ice Cream
  • Heavy Cream 1 ½ cups
  • Milk 1 ½ cups
  • Sugar ¾ cup
  • Egg yolks 8 each
  • Frangelico 1/3 cup
  • Hazelnuts 2 cups, toasted and chopped
Frangelico Chantilly
  • Heavy Cream 2 cups
  • Powdered sugar 1 cup
  • Frangelico ¼ cup

Chocolate Hazelnut Flourless Cake
Melt butter and chocolate over a double boiler. Whisk together eggs, brown sugar, Frangelico and salt. Temper the hot chocolate mixture into the eggs and sugar mixture. Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter. Wrap the outside of the spring form pan with foil and bake in a water bath 350 °. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dy. Cool cake before serving.

Hazelnut Ice Cream
Heat heavy cream and milk together on stove until almost boiling. Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar. Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain Hazelnuts out and discard. Then Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.

Frangelico Chantilly
Whip mixture until stiff peaks form.

Chocolate-Hazelnut Crepes with Bourbon Whipped Cream


Bourbon whipped cream
  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon bourbon, or more

Rose petals and blood orange
  • ½ cup sugar
  • ½ cup water
  • Petals of one rose blossom, picked
  • ¼ teaspoon rose blossom water (optional)
  • 1 pinch sea salt
  • 2 blood oranges
  • 6 leaves mint, torn

  • 2 cups whole milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ cup orange liqueur, preferably Grand Marnier
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted, plus extra butter for cooking the crepes
  • 1 jar chocolate-hazelnut spread, preferably Nutella
  • ½ cup toasted hazelnuts, crushed


For the bourbon whipped cream:
  1. In a chilled mixing bowl whisk together the heavy whipping cream and granulated sugar until soft peaks form, about 2 minutes.
  2. Gently whisk in the bourbon and continue whisking until the peaks firm up a bit more.
  3. Reserve in the cooler until ready to serve.

For the rose petals and blood orange:
  1. In a small pot, bring the sugar and water to a boil then remove it from the heat and let it cool until just warm.
  2. Stir the rose petals, rose blossom water and pinch of sea salt into the warm simple syrup.
  3. Using a sharp paring knife, cut the peel off of the blood oranges and then slice them crosswise into ½-inch thick coins. Pick out any seeds if necessary.
  4. In a small mixing bowl, coat the blood orange slices with the rose petal syrup, and fold in some of the candied rose petals and the torn mint, let it all marinate together until ready to serve.

For the crepes:
  1. In a bowl, or blender, whip together all of the crepe batter ingredients until the mixture is smooth.
  2. Set a 10-inch nonstick pan over a medium-high heat. Add a pat of butter to the pan and swirl it around until it coats the interior.
  3. Pour about 4 ounces of crepe batter into the pan and swirl it around quickly to coat as much of the pan as possible before it begins to cook. Allow the crepe to cook for about 1 minute, then use a rubber spatula to free it from the pan.
  4. If feeling bold, try to flip the crepe by tossing it into the air and catching it on the opposite side. If not so bold, go directly to placing a heaping spoon of Nutella into the center of the crepe followed by a sprinkle of toasted hazelnut pieces.
  5. Reduce the heat to low and allow the Nutella to warm for another minute, gently fold the crepe in half and press down with the spatula to spread out the Nutella inside the thin crepe.
  6. Slide the warmed crepe onto a plate and top it with the rose petals, blood oranges and bourbon whipped cream.

Roasted Hazelnut Toffee

Yield: Makes 4-1/4 pounds of toffee (100 pieces measuring 1 x 2 inches)

  • 1 pound (4 sticks) butter
  • 1 cup granulated sugar
  • 1 cup firmly packed golden brown sugar
  • 1 tablespoon light corn syrup
  • ¼ cup water
  • 2-½ cups raw hazelnuts, coarsely chopped
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 16 ounces semi-sweet chocolate
  • (either chips, or squares that have been broken into chunks)
  • 2 cups chopped dark-roasted and skinned hazelnuts
Grease one large (12 x 17- inch) rimmed baking sheet or two smaller (10 x 15-inch or less) ones with butter.

Melt the pound of butter in a large, heavy-bottomed pot over medium heat on a wide-diameter burner. While the butter is melting, combine the granulated sugar, brown sugar and corn syrup. Add this mixture to the melted butter, along with the water. When the sugars have dissolved, increase the burner setting to medium high, stirring with a flat-edged wooden spoon. Attach a candy thermometer to the pot and cook the mixture, stirring constantly to keep it from scorching. When the temperature reaches 240 ° F, add the nuts and continue stirring. At 260 °, reduce the burner setting to medium-low and continue cooking and stirring occasionally, until the toffee reaches 300 ° ("hard crack").

Remove the pot from the burner and stir in the vanilla and salt, stirring quickly because the toffee will become quite thick at this point. Scrape it out onto the prepared baking sheet(s) or marble slab, spreading it out to a thickness of about ¼ to ½ inch. A silicon spatula is the best tool for spreading the sticky toffee.

Allow the toffee about 5 minutes to set up, then distribute the chocolate pieces evenly over the surface. The heat from the toffee will melt them. While it's still soft, gently even out the layer of chocolate and then sprinkle it with the roasted and chopped hazelnuts.

At this point, you can refrigerate the toffee until it is cold and hard. Or you can just let it cool to room temperature over several hours or overnight. Once the toffee is very firm, it can be broken into smaller, irregular-sized pieces.

NOTE: If you use unsalted butter, increase the amount of salt in the recipe from ¼ teaspoon to 1 teaspoon.

Apple Pie with Hazelnut Crust

Yield: Serves 8-10


  • 2½ cups all purpose flour
  • ¾ cup hazelnuts, toasted
  • 2 tablespoons (packed) golden brown sugar
  • ¾ teaspoon salt
  • 10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½ inch cubes
  • 5 tablespoons frozen lard or solid vegetable shortening, cut into ½ inch cubes
  • 4 tablespoons (or more) ice water

  • 3½ pounds Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)
  • ½ cup plus 1 tablespoon sugar
  • 1/3 cup (packed) golden brown sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon (scant) ground cinnamon
  • 2 tablespoons (¼ stick) unsalted butter, melted
  • Milk
  • Vanilla ice cream

For crust:
Blend flour and hazelnuts in processor until nuts are finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and lard; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap each in plastic wrap and chill 1 hour.

For filling:
Position rack in bottom third of oven and preheat to 400°F. Toss apples, ½ cup sugar, brown sugar, flour, and cinnamon in large bowl. Roll out 1 dough disk on generously floured surface to 12-inch round, rotating crust often to prevent sticking. Generously flour 11 or 12 inch tart pan bottom. Slide tart pan bottom under dough round. Carefully slide dough round into 9-inch pie dish. Press crust onto bottom and up sides of dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle with melted butter.

Roll out second dough disk on generously floured surface to 13-inch round. Slide same floured tart pan bottom under dough round. Carefully allow dough round to slide off tart pan bottom onto pie filling; pinch to seal any cracks in crust. Press top crust and bottom crust together at edge. Fold edge under; crimp decoratively. Cut X in center of top crust. Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar to prevent overbrowning; continue baking until crust is golden, apples are tender, and juices are bubbling thickly in center, about 20 minutes longer. Transfer pie to rack and cool. Serve with ice cream.

Strawberry Rhubarb Crumble


Crumble Top
  • 6 tablespoons unsalted butter, softened
  • ¼ cup packed light-brown sugar
  • ¼ teaspoon finely grated orange zest
  • 1 cup all purpose flour
  • Pinch of salt

  • 1½ lb rhubarb stems, cut crosswise into ¼ inch-thick slices
  • 2 cups sliced strawberries
  • 1 cup sugar
  • 1 tablespoon instant tapioca
  • ½ teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
  • Pinch of salt
  • Roasted hazelnuts, skins removed

Preheat oven to 375°F.

For Crumble Top
Put butter, brown sugar and orange zest together in a bowl and cream. Sift in flour and salt. Work mixture through fingers until it forms coarse crumbs about the size of peas. Set aside.

For filling:
  1. Stir together rhubarb, strawberries, sugar, tapioca, orange zest, orange juice and salt in a bowl.
  2. Let set for 15 minutes (stirring occasionally).
  3. Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity).
  4. Transfer baking dishes to a rimmed baking sheet.
  5. Sprinkle with topping and hazelnuts.
  6. Bake until topping turns golden brown and juices are bubbling (30-35 min). Cool for 30 minutes and serve.

Sweet Potato, Chocolate and Hazelnut Cake

Yield: Serves 6-8
Time: 1 hour 30 mins

  • 1-2 sweet potatoes, peeled, resulting in 1 cup mashed
  • ¾ cup canola oil
  • 2 eggs
  • 1 ½ cup all purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup hazelnuts, finely chopped
  • 2 ounces semi-sweet chocolate
  • ½ teaspoon vanilla extract
  • ¼ cup half and half
  1. Preheat oven to 350°F.
  2. Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.
  3. In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.
  4. In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.
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Lynden, WA
(360) 988-9240

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