Best Hazelnut Tea Cakes Recipes

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HAZELNUT TEA CAKES



Hazelnut Tea Cakes image

Close your eyes, imagine a delicious, light and tender, hazelnut cookie that has been rolled in icing sugar. Want a bite? These delicate cookies are quick and easy to make, and are just as good as they sound, perfect when paired with tea or coffee. So are you ready for a break yet?

Provided by Baby Kato

Categories     Cookies

Time 40m

Number Of Ingredients 7

1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground hazelnuts
powdered sugar for rolling

Steps:

  • 1. Preheat your oven to 325F.
  • 2. In a large bowl, cream together the butter, 1/4 cup powdered sugar, and the vanilla until smooth and light.
  • 3. Next add the flour, salt, and ground hazelnuts and stir until well combined.
  • 4. Chill dough for 1 hour, drop onto greased cookie sheets in rounded teaspoons.
  • 5. Bake in preheated 325 F oven for 25 minutes.
  • 6. Cool for 10 minutes, then roll in powdered sugar.
  • 7. Cool completely on a wire rack, then once again, roll in powdered sugar.

PUMPKIN-HAZELNUT TEA CAKE



Pumpkin-hazelnut Tea Cake image

If pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift. Points 3.

Provided by Dancer

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

3 tablespoons canola oil
3/4 cup canned pumpkin puree or 3/4 cup homemade pumpkin puree
1/2 cup honey
3 tablespoons firmly packed brown sugar
2 eggs, lightly beaten
1 cup whole wheat flour (whole-meal)
1/2 cup all-purpose flour (plain)
2 tablespoons flax seeds
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons chopped hazelnuts (filberts)

Steps:

  • Preheat the oven to 350 degrees.
  • Lightly coat an 8-by-4-inch loaf pan with cooking spray.
  • In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
  • In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
  • Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
  • Pour the batter into the prepared pan.
  • Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
  • Let cool in the pan on a wire rack for 10 minutes.
  • Turn the loaf out of the pan onto the rack and let cool completely.
  • Cut into 12 slices to serve.

Nutrition Facts : Calories 176.2, Fat 6.2, SaturatedFat 0.7, Cholesterol 35.2, Sodium 115.4, Carbohydrate 28.5, Fiber 2.5, Sugar 15.7, Protein 3.7

TEA CAKES



Tea Cakes image

I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 dozen.

Number Of Ingredients 7

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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