Dukkah Seed Dip is a mix of ground seeds, nuts and spices. It’s a delicious and healthy way to accompany any kind of bread by dipping it first into a good extra virgin olive oil and then into the seed mixture. The toasted aroma of this mixture is unbelievably fragrant. It can also be used to sprinkle on salads and soups to give added flavor. Continue reading
This Cranberry and Hazelnut Soda Bead doesn’t need any rising so it’s really quick to make. It’s great for making sandwiches or simply sliced and toasted for breakfast. Continue reading
Actually this Pecan Hazelnut Shortbread is a brown sugar shortbread decorated with pecans and hazelnuts – I just couldn’t decide whether to add one or the other to the dough and both looked so decorative on top of a dab of melted chocolate. So they both got the spotlight! Continue reading
These hazelnut jam tarts were made with my almond pie crust recipe (March 8th of this year), except here I substituted the ground almonds with hazelnuts. They almost turn out to be mini-Linzer tarts, but a much less sugary version. To sweeten them up try dusting them with powdered sugar. Continue reading
I made this rhubarb hazelnut crostata with my homemade jam but store bought is ok too as long as it doesn’t contain too much sugar. Mine has a low percentage (less than 30%) which brings out the pleasant tanginess of the rhubarb. The healthy hazelnut crust really pairs beautifully with the filling. Hazelnuts are high in magnesium, calcium and vitamins B and E. Continue reading
I was buying these delicious buckwheat cookies from our local baker until I decided to make them myself. I came up with this version adding ground hazelnuts – and now I prefer mine! I cut them out with a doughnut cutter so the centers made cute buttons. Continue reading