Recipes

Hazelnuts - the nut of the future. Reap the healthy benefits by trying one of these tried and tested favourite recipes.

We'll be adding to this list over time, so check back often.

HAZELNUT CHERRY TART
Shell 1 - 1¼cup plain flour
1/3 cup icing sugar
1/3 cup ground hazelnuts
125 g cold butter, chopped
1 egg yolk
2 x 425 gm cans of pitted cherries, well-drained 		Filling 125g butter, chopped
1/3 cup caster sugar
2 eggs
1 cup Hazelnut meal
15g (1 tablespoon) plain flour
Shell Grease a round 240mm loose based flan tin.
Process flour, icing sugar, nuts and butter until combined. Add egg yoke; process until ingredients just come together.
Knead dough gently on a floured surface until smooth. Cover; refrigerate for 30 minutes.
Roll pastry out between two sheets of baking paper until large enough to line the prepared tin; trim edge.
Cover, refrigerate for 30 minutes. Filling Beat butter and sugar in a small bowl until just combined. Add eggs, one at a time, beating well between additions; fold in nut meal and flour.
Spread filling over base of pastry case.
Arrange cherries over top; gently press into filling.
Cook in a moderate oven, 180oC, for about 40 minutes, or until lightly browned. Cool tart in tin for 10 minutes.
Serve warm or cold with ice cream.
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Lowlands Shortcake
150g butter
¾ cup sugar
1 tblsp syrup
1 egg
2¼ cup flour
1 tsp baking powder
1 cup ground hazelnuts
Small handful sultanas Mix in order given and roll on oven tray or place in meat dish.
Cook in a moderate oven then ice while hot with plain icing if you wish.
Cut into squares.
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Orange Hazelnut Crisps
100g butter, chopped
1/3 cup (80ml) Hazelnut Oil
2 tsp grated orange rind
½ cup (80g) icing sugar
½ cup (110g) caster sugar
1 egg
1 ½ cups (225g) plain flour
½ cup (75g) self-raising flour
½ cup (60g) finely chopped roasted hazelnuts
¼ tsp ground nutmeg Beat butter, oil, rind, sugars and egg in large bowl with the electric mixer until smooth.
Stir in the remaining ingredients, mix to a soft dough; refrigerate until firm.
Roll rounded teaspoons of the mixture into balls with floured hands, place about 5cm apart on greased oven trays, and flatten to 5mm thick.
Bake in a moderate oven for about 12 minutes or until browned; cool on wire racks.
Makes about 60.
Really tasty with a good cup of coffee.
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Hazelnut and Sage Pate
150g hazelnuts
50g sesame seeds
225g cream cheese
2 cloves garlic, crushed
1/3 tsp salt
1/3 tsp black pepper
1 tbsp chopped sage
2 tbsp Hazelnut Oil
60ml milk
 Preheat the oven to 180oC.
Place the sesame seeds and hazelnuts on separate baking trays.
Lightly toast in the oven for 5-10 minutes.
When the nuts are cool, rub off the skins.
Grind the nuts and seeds together until they resemble fine crumbs. Or, if you prefer a coarse pate, grind half the seeds and nuts finely and half coarsely.
Beat the cream cheese, garlic, salt, pepper, sage and oil together in a bowl.
Add the nuts and seed mixture, combining well.
Add the milk to give a moist consistency.
The mixture needs to be fairly wet as the nuts will absorb some liquid.
Serve chilled in ramekins or on small individual salads with toast.
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Hazelnut Cookies
200g butter
½ cup sugar
1 ½ cups flour
4 tbsp Cocoa
1/3 cup hazelnuts - chopped Soften butter, add sugar and beat to a cream; add flour, cocoa and lastly hazelnuts.
Put teaspoonfuls on a greased oven tray and bake about 15 minutes at 180°C.
When cold, ice with chocolate icing and put hazelnuts on top.
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Hazelnut Cake (no flour)
3 cups ground hazelnuts
4 eggs
1 cup sugar
1 tsp baking powder
 Beat eggs, add sugar and beat again.
Add hazelnuts and baking powder.
Bake in a square tin in a moderate oven, about 40 minutes.

Ice with caramel icing: 1 cup brown sugar
1 tblsp butter
2 tblsp milk
 Boil altogether for 3 minutes.
Take from heat; add vanilla and beat, then ice.
This hazelnut cake is delicious without icing as well.
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Nutty Shortbread
250g butter
¾ cup castor sugar
½ cup cornflour
2 cups flour
¼ tsp salt
½ cup ground hazelnuts
 Cream butter and sugar well, add sifted flour, cornflour and salt.
Knead well, roll out about ½ - ¾ inch, cut into pieces, place on cold greased trays, prick and bake 30-40 minutes at 150°C.
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Dukkah
250g hazelnuts
50g sesame seeds
50g pistachios
25g coriander seeds
25g fennel seeds
Sea salt and freshly ground black pepper
 Roast nuts and seeds in a low oven, about 100°C, until pale golden.
Allow to cool then grind coarsely in food processor.
Stir in about 1 teaspoon of salt and ¼ teaspoon of pepper.
Keep in a well-sealed jar hidden under the bed.
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Hazelnut Oil Vinaigrette
1 tablespoon French mustard
Zest and juice of one lime
Juice of one lemon
¾ cup Hazelnut Oil
2 tablespoons chopped chervil
Salt and pepper to taste
 Combine all ingredients and dress the salad just prior to serving.