285 hazelnut recipes

Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

Chocolate mocha buttermilk cake, an ultra-moist chocolate layer cake deepened with buttermilk and hot coffee, split thin and stacked with mousse and toasted hazelnuts. Rich, tender, and bakery-worthy.

Make-ahead brownie mix yields 12 fudgy brownies plus five mix-in variations: mint, coconut almond, raspberry hazelnut, cherry, and caramel pecan layered. The pantry shortcut you actually want.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Lemon filbert logs are buttery shortbread-style cookies shaped into fingers, rolled in chopped hazelnuts, and baked golden. Bright lemon zest and brown sugar give each bite a citrusy, nutty crunch.

French-style praline truffles made with dark chocolate, egg yolks, butter, and hazelnut praline paste, rolled in grated chocolate. A classic Parisian chocolatier technique for silky, nut-scented truffles.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

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Quick, easy and delicious way to cook your winter squash as a side dish.

Four cheesecake crust recipes in one: classic graham cracker, chocolate wafer, spicy gingersnap, and toasted nut. Pick your base and build your dream cheesecake.

Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.