Recipes with hazelnuts (filberts)

Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.

Traditional Passover haroset with grated apples, walnuts, hazelnuts, and sweet kosher wine blended into a thick, nutty paste. A 10-minute no-cook recipe for the Seder table.

Nutella ice cream cups layered with chocolate ice cream, coffee ice cream, and swirls of Nutella topped with a toasted hazelnut. A no-cook frozen dessert that makes ahead beautifully for up to 2 weeks.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

The colors the fruits used in the cookies suggest those of the robes worn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.

This popular chocolate and hazelnut sauce or spread, almost everybody loves it, but do you know it is actually so easy to make, and the flavor is just absolutely delicious!

A French hazelnut tart with homemade nougatine and a creamy nut butter custard baked in a quiche shell. Topped with whipped cream, this is elegant patisserie made at home.

Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.

Light-as-air meringue cookies with ground hazelnuts and candied citron, perched on crisp baking wafers. A classic European confection that melts on your tongue.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Grilled sole fillets topped with a bold Catalan romesco sauce blending tomatoes, hot chilies, toasted hazelnuts, garlic, fresh mint, and dry sherry. Ready in 30 minutes.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Autumn dessert cake, a moist hazelnut and pecan torte topped with juicy plums and brushed with a lime marmalade glaze. Nutty, fruity, and barely any flour, finished with a scatter of almonds.

Chocolate hazelnut mousse blends bittersweet chocolate, cocoa, and Frangelico into a silky pudding-based mousse, topped with toasted hazelnuts. A lighter make-ahead dessert for dinner parties.