Nutella Hazelnut Fudge is a really quick, easy, smooth as silk fudge recipe perfect for Valentine’s day. I literally ran out of time this year between getting the book to the designer, my first zoom class last Saturday and going back to work after almost 11 months off. Talk about out of shape! Continue reading
Tag Archives: hazelnuts
Baci di Dama
These fantastic looking Baci di Dama cookies consist of two hemispheres of buttery hazelnut cookies sandwiched with a rich gianduja filling. The recipe for this Italian cookie is as easy to remember as your name. It is equal parts, by weight, of four ingredients for the cookie. Forming the cookies is just as easy.
This cookie is from my upcoming cookie book, Craving Cookies. I thought you might enjoy adding it to your cookie trays this year instead of waiting until next year. European cookies are often thought of as difficult but this is as easy as they get. Continue reading
Hazelnut Meringue with Raspberry Mascarpone Mousse
Meringue, including this Hazelnut Meringue, is one of the most versatile pastry components there is. It can be used from the smallest of cookies to the Winddtorte – one of the most decorated creations to be found.
When I first started thinking about this dessert, I researched Dacquoise and what I found was really interesting. Continue reading
Amaretto Truffle Torte
The Amaretto Truffle Torte is one of the most intense, decadent tortes you will find. Comprised of a Riene de Saba base, caramel, roasted hazelnuts and a chocolate ganache infused with Amaretto it is as sleek and sophisticated as a torte can be.
The Riene de Saba base is one we used for several desserts at the bakery. I used it in my first post for this blog, the Chocolate Strawberry Mousse Torte. I like it because of its depth of fudgey chocolate flavor. It is about 1/2 inch tall, perfect to hold whatever tops it and it freezes well which allows it to be made ahead. The only caveat is it shouldn’t be overbooked or it will dry out.
The caramel for the Amaretto Truffle Torte has to be made at least the day before but can be made a week before if desired. It should be stored in the refrigerator if it is made more than a day ahead. To make it spreadable, microwave it briefly just to the point of spreadability. Do not stir it vigorously as it may granulate if you do.
The filling is a simple but intense chocolate ganache. Amaretto liqueur is fortified with almond and vanilla extracts. Continue reading
