285 hazelnut recipes

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.

Steamed Brussels sprouts tossed with toasted hazelnuts, extra-virgin olive oil, and ground cardamom. A simple 20-minute side dish with just four ingredients.

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.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Easy cappuccino bundt cake made with yellow cake mix, espresso powder, cinnamon, chocolate chips, and hazelnuts. Dusted with powdered sugar and served with sweetened ricotta.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Toasted nut cookies with hazelnuts and pecans made in a food processor. Ultra-thin, crispy lace cookies that bake in just 3 to 4 minutes. A quick ice cream accompaniment.

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.

Rich milk chocolate cheesecake spiked with Kahlua coffee liqueur on a chocolate-hazelnut-cornflake crust. Silky, boozy, and built for dinner party finishes.

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

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

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

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.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

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