114 hazelnut butter recipes

Shiitake Mushroom, Sweet Potato & Hazelnut Sauce recipe

Hazelnut biscotti are twice-baked Italian cookies studded with whole hazelnuts, perfect for dunking in espresso or vin santo. A simple, butter-rich version with a crunchy bite.

French chocolate cake bakes briefly at high heat to leave a molten, mousse-like center that tastes like a baked truffle. Toasted hazelnuts and semisweet chocolate carry the flavor. Twenty minutes from prep to oven door.

Espresso hazelnut cheesecake with a butter cookie cinnamon crust, water bath baked filling with roasted hazelnuts, and piped whipped cream with espresso beans.

Mini florentines, lacy caramel cookies studded with hazelnuts, cherries, and candied peel, baked thin and crisp, then coated underneath with dark and white chocolate combed into the classic wavy pattern.

A rustic Swiss elderberry tart with a buttery shortcrust, ground hazelnut layer, and dark, sweet-tart elderberry syrup filling. Old-world fall baking served warm with whipped cream.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

No-bake blueberry white chocolate cheese pie with a toasted hazelnut crust. Piped cream cheese filling, melted white chocolate, and a heap of fresh berries.

European-style chocolate hazelnut cake made with ground hazelnuts and breadcrumbs instead of flour. Whipped egg whites keep it light while chocolate, butter, and cinnamon bring deep, warm flavor.

Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.

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.

Maple sugar bread made with homemade apple puree, toasted hazelnuts, and raisins. A warmly spiced loaf with cinnamon and nutmeg baked to golden perfection.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Maple nut butter whips toasted hazelnuts (or walnuts or pecans) into softened butter sweetened with real maple syrup. A spreadable, nutty, sweet finishing butter for toast, pancakes, scones, or warm biscuits.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.