Chocolate-dipped Christmas Hazelnuts Crescents

Ingredients:

2 cups flour
1 cup usalted butter, softened
1/2 cup hazelnuts, toasted and finely chopped
12 ounces unsweetened chocolate, melted
3 ounces unsweetened chocolate, chopped into small pieces
6 tbsp sugar
1 tbsp hazelnut-flavored liqueur or water
1 tsp vanilla
Pinch of salt

Preparing:

Preheat oven to 170ºC (325ºF).

Beat butter until creamy and add the sugar, tha hazelnut liqueur, the vanilla, the chocolate and hazelnuts.
Add the flour and salt.

With floured hands, sahpe the dough into 2 x 1/2-inch crescent shapes.
Place on greased baking sheets, 2 inches apart.
Bake for 25 minutes.

Remove from the oven and let cool.
Dust the cookies with confectioner's sugar and dip half of each cookie into the melted chocolate.

Christmas Chocolate Hazelnut Fudge

Ingredients:

2 cups chocolate chips
1 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup hazelnuts, halved
Large pinch of salt

Preparing:

Bring to the boil the evaporated milk with the sugar and salt, lower the heat and simmer gently stirring for about 5 minutes.
Add the hazelnuts and chocolate chips until the chocolate has completely melted.
Pour the mixture into a greased square cake pan and let cool to set.
Cut into squares.

Nougat's Tartufo

Ingredients:

200 g chopped nougat
60 g chopped hazelnuts
60 g almonds
200 g chopped chocolate
45 g grated coconut
3 ½ pt vanilla ice cream
3 tbsp honey

Preparation:

Mix nougat, the hazelnuts, the almonds, the chocolate, the ice cream and the honey.
Spill the mixture in 8 cooled and covered individual aluminum molds.

Refrigerate for 1 hour.

Pass them through the grated coconut.
Place them in a tray and refrigerate for 1 more hour.

Peach and Passion Fruit Cheesecake

Ingredients:

125 g crushed cookies
170 g chopped hazelnuts
75 g melted butter
250 g cream cheese
4 chopped peaches
300 g heavy cream
4 tsps unflavored gelatin
2 tbsp hot water
½ cup sugar
1/3 cup passion fruit pulp

Preparation:

Mix cookies with the hazelnuts and melted butter.
Press in a mold with a spoon until this firm one.
Refrigerate for 1 hour.

Hydrate the gelatin in the warm water and reserve.

Place the cream cheese, the sugar and the peaches in a processor and process until homogenize.
Pass the mixture to a container.
Add the cream and beat at the same time.
Incorporate the gelatin and the passion fruit pulp.

Spill the mixture on the hazelnuts crush.
Refrigerate for 4 more hours.

Nutty Granola Squares

Ingredients:

115 gr unsalted butter, plus extra for gresaing
4 tbsp honey
1/8 cup unrefined superfine sugar
scant 3 cups rolled oats
1/8 cup dried cranberries
1/8 cup chopped hazelnuts
1/8 cup chopped pitted dates
5/8 cup slivered almonds

Preparation:

Preheat the oven to 190ºC (375ºF).

Melt the butter with the honey and sugar in a pan.
Stir together.

Add the remaining ingredients.
Mix thoroughly.

Turn the mixture into a greased baking pan.
Press down it well.

Bake it for 30 minutes.
Let cool and cut it in pieces.

Currant Tart

Ingredients:

Broken pastry (done in bought house or)
Currants (the necessary amount)
Chopped hazelnuts
1 egg yolk
1 dl thick milk cream
Sugar

Preparation:

Grease a round mold (30 cm x 3 cm)
Knead and stretch the pastry.

Cover the mold with the pastry and bend the edges.
Extend a layer of hazelnuts ground on the bottom.
Add and distribute clean currants.

Preheat the furnace to 200 °C.
Bake for 30 minutes.
Add at 20 minutes, the egg yolk beaten in the milk cream, dewing well all the surface of the cake.

Dust with sugar.