HAZELNUT COUNCIL
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Hazelnut Cappuccino Cookies
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| 1 1/2 cups Hazelnuts, toasted, skin removed 1 3/4 cups Flour, all-purpose 1/4 teaspoon Salt 1 cup Butter, softened 1/2 cup Sugar 1/2 cup Brown sugar 1 tablespoon Instant coffee powder 3/4 cup (6 oz) Semi-sweet chocolate |
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| Place hazelnuts into food processor. Process until finely chopped; set aside. Sift flour and salt together; set aside. Beat butter, sugars and instant coffee on high until light and fluffy. Stir in flour mixture and hazelnuts until blended. Shape dough into 1-inch balls and place on ungreased baking sheet. Flatten dough to 1/4 to 1/2 inch with bottom of glass*. Bake at 325º F for 16 to 18 minutes until golden. Cool 2 minutes and remove from pan. Place chocolate in small microwavable bowl. Microwave on high 30 to 90 seconds, stirring every 30 seconds, until melted. Drizzle over cooled cookies; set until firm. Makes about 2 1/2 dozen cookies. *If glass sticks to dough, dip bottom in sugar before flattening dough. Nutritional Analysis per Serving: Calories 170 (59% Calories from Fat), 2g Protein, 16g Carbohydrate, 1g Fiber, 11g Fat, 5g Sat. Fat, 15mg Cholesterol, 65mg Sodium | |
Hazelnut Halibut with Marsala Mango Sauce
Prep time: 15 minutes Cooking time: 10 minutes Makes: 4 servings |
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| Marsala Mango Sauce
3/4 cup Marsala wine, sweet 1/4 cup Chutney, mango or regular 1 tablespoon Butter or margarine 1 teaspoon Soy sauce, lite 1/4 teaspoon Ginger, ground Hazelnut Crusted Halibut 3/4 cup Hazelnuts, toasted, skin removed, finely diced 1 tablespoon Parsley, diced 1/2 teaspoon Salt 1/8 teaspoon Black pepper, ground 1 Egg, beaten 4 (4oz each) Halibut fillets 2 tablespoons Vegetable oil |
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| Preheat oven to 400ºF. Bring Marsala wine to boil in small saucepan; reduced heat and simmer until reduced to 1/2 cup, stirring constantly. Add chutney, bring back to simmer and reduce to 1/2 cup, stirring constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in blender until smooth; set aside. Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate medium bowl; set aside. Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut mixture, pressing nuts onto fish to coat both sides. Heat oil in large ovenproof frying pan over medium high heat. Add fish and fry for 1 to 2 minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes per 1-inch thickness of fish until flakey. Spoon 2 tablespoons heated sauce over each fillet. Nutritional Analysis per Serving: Calories 460 (51% Calories from Fat), 29g Protein, 17g Carbohydrate, 3g Fiber, 27g Fat, 4.5g Sat. Fat, 0g Trans Fat, 100mg Cholesterol, 1030mg Sodium | |