Best Mocha Cappuccino Hazelnut No Bake Cookies Annette Recipes

MOCHA HAZELNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

MOCHA-HAZELNUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
• Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
• Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
• Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

MOCHA CAPPUCCINO HAZELNUT NO BAKE COOKIES-ANNETTE

Steps:

• Over medium heat melt the margarine. Add the milk, sugar and cocoa. Boil for one minute.
• Remove from heat. Stir in vanilla, salt, peanut butter and mocha cappuccino spread.
• Once smooth, stir in oats. Drop by teaspoons full on wax paper. Cool in refrigerator. Store in an air tight container.
• ***NOTE***We have found that with these no bake cookies as with any other no bakes we have made, they are better after sitting for about 2 or 3 days. It gives the oatmeal time to soften. That way they aren't as chewy. It's just a personal preference in our household and a tip I thought I'd share.