114 hazelnut butter recipes

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

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

Elegant French escargot appetizer baked in puff pastry "coffins" with white wine butter sauce and toasted hazelnuts for sophisticated entertaining.

Hazelnut cheesecake with a toasted hazelnut and vanilla wafer crust, creme de cocoa in the filling, and a broiled sour cream topping. Rich and nutty.

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

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.

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.

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.

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.

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.

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

Fresh-juicy plums add an extra yumminess to these moist and nutty cupcakes. Pack one or two into your or your kids's lunch-box. Yum!

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.

This is my favorite way of making them, by mixing all kind of dry fruit, seeds, oats with peanut butter and honey. It can be a quick snack, delicious dessert, or even a present in a jar!

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

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.