Best Hazelnut Crisps Recipes

HAZELNUT CRISPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
• Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.

HAZELNUT CRISPS

Steps:

• Preheat oven to 350 degrees F Line your baking sheets with parchment.
• Cream sugar& butter until light and fluffy.
• Add eggs and vanilla, mix until incorporated.
• Sift flour, soda and baking powder.
• Fold into egg mixture.
• Fold in nuts.
• Drop by spoonfuls onto baking sheet, leaving space for spreading.
• Bake about 8 minutes or until golden brown.
• Remove from baking sheet and cool on a wire rack.
• NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
• Slice and bake.

RAINCOAST CRISPS-2-APRICOT-HAZELNUT CRISPS

Steps:

• In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended. Pour the batter into 1 8"x4" loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray. Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers. The cooler the bread, the easier it is to slice really thin. I start with my loaves partially frozen. Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.) Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.

CRANBERRY HAZELNUT CRISPS

Steps:

• Make the loaves: Preheat oven to 350°F. Lightly grease three mini loaf pans (approximately 6 x 3 1/4 inches) with vegetable oil or butter. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt with a whisk. In a small bowl or measuring cup, stir the buttermilk and maple syrup together. Pour the wet ingredients into the flour mixture and stir until just combined. Fold the cranberries, hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds, and flax seeds into the batter. Divvy the batter among the three mini loaf pans and bake for 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes and then remove them from the pans and let cool completely over several hours or overnight. Make the crisps: Preheat the oven to 325°F. Using a sharp bread knife, slice the loaves into 1/8-inch thin slices. Arrange the slices on parchment-lined baking sheets and bake for 20-25 minutes until dark golden and crisp. I found it helped to flip these slices over after 12 minutes. Makes about 6 dozen crisps.

SALAD HAZELNUT PARMESAN CRISPS

Steps:

• Preheat oven to 350F. Line baking tray with parchment paper.
• Combine all crisps ingrediants. Drop by tablespoon of mixture onto baking sheet.
• Bake until golden and bubbly, 8-10 minutes.Remove from oven and cool.
• To make vinaigrette whisk together lemon juice, oil and maple syrup. Season with salt and pepper
• Toss lettuce with vinaigrette and pile on individual plates, coil one slice of prosciutto into a rose.
• in the center of each plate serve with 1 or 2 crisps.Batch makes 8 crisps.