286 hazelnut recipes

Flourless chocolate cake made with four kinds of nuts, bittersweet chocolate, and citrus zest, served with honey-glazed grilled orange sections. A Sephardic-inspired dessert.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Italian dome cake with amaretto-soaked sponge and whipped cream filling studded with toasted hazelnuts, almonds, and chocolate. No-bake showstopper.

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.

Zimtsterne, traditional German cinnamon stars made from ground almonds and hazelnuts bound with meringue and barely any flour, spiced with cinnamon and topped with a white icing. A chewy holiday classic.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

A chef-crafted veggie burger loaded with grated beets, carrots, turnips, zucchini, and mashed potato, bound with oats and rice, and studded with crunchy hazelnuts. These hold together on the grill and taste like a garden in the best way.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Wheat-free chocolate cream cake made with ground hazelnuts instead of flour, spiked with Frangelico, and topped with hazelnut whipped cream and chocolate curls.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

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.

Whole wheat Christmas fruit cake with grated carrot, raisins, almonds, hazelnuts, and warm spices, lightly sweetened and finished with a brandy soak. A wholesome, nutty take on the classic holiday cake.