286 hazelnut recipes

Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.

Cream cheese rugelach filled with raspberry jam, cinnamon brown sugar, cocoa, and hazelnuts. Flaky crescent cookies that freeze beautifully baked or unbaked.

No-bake chocolate nutty bites with cornflakes, hazelnuts, and raisins in a buttery cocoa mixture. Just six ingredients, ready after an hour in the fridge. Great for kids and holiday treat trays.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

A delicious dish made with hazelnuts, bread crumbs and juicy apples.

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

Buttery hazelnut sandwich cookies filled with raspberry jam and topped with a simple icing. Tiny, tender rounds that melt on your tongue.

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

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

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!

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Gateau sec aux noisettes: a French hazelnut macaroon tart with flaky pastry, raspberry puree, ground hazelnut filling, slivered almonds, and a caramelized sugar glaze. Elegant patisserie at home.

Buttery snowball cookies with ground almonds, walnuts, and hazelnuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie also known as Mexican wedding cookies.

Raspberry-peach pie with chopped hazelnuts, a splash of rum, and a sugar-glazed double crust. Sweet peaches and tart raspberries in a nutty, buttery filling.

Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.

Rhubarb crumble cake: a buttery orange-scented cake layered with tart rhubarb and a hazelnut muscovado crumble on top. British teatime classic, best on day two.