Recipes with Chopped hazelnuts

Apple cinnamon with cinnamon

Melt the butter and pour the milk in. Shall be lukewarm and small-fingered. Crumble the yeast and pour the milk mixture over. Add salt, sugar and so much flour that the dough is still soft and smooth. Raises to doubles. size. In 3 blocks. Spread the dough well

Hasselspecier

The butter is heated and stirred with a flourish. The eggs are added little by little, and finally add the flour with gently mixing. The mass is then filled into a syringe bag and put into small round buds overprotected with chopped nuts.

Marengsroulade

Pour 250 g of flour with 4 whites into meringue and sprinkle hazelnuts. Lubricate on a piece of greased baking paper and baking for approx. 10 min. At 180 degrees. The house block is softened and then melted. Whole eggs are whipped together with 100 g of sugar

Fruit salad with noodle and buttermilk cream

The fruits are cut out and divided into an elongated dish. The cream is whipped very stiff with vanilla and sugar. The buttermilk is reversed in the whipped cream. On a hot pan, almonds and hazelnuts roast with sugar to the sugar caramelize. The cream

Emergency Covers II

Stir butter and sugar softly. Stir the remaining ingredients. Vibrate the dough into small balls, press a little flat and decorate with hazelnuts. Bake the cakes at 180 ° C for approx. 10 min.

Squash / carrot cake

Mix the dry ingredients. Add oil and the eggshell eggs. Stir the dough to a thick leveling. The squash is torn on the fine side of a grater and the pressures are pressed in a sieve. Add the dough that is stirred evenly. Pour the dough into a greased pan and

Islamic team cake

All the ingredients of the egg mass are whipped together. The salt biscuits are crushed and mixed with the nuts. The egg whites are whipped with sugar and baking soda. Everything is mixed and poured into a spring form. Bake for 25 minutes at 175 degrees

Rosin bread with nuts

The roses are put in soft with the space 15 - 20 minutes. The yeast is rinsed with ½ part of the lukewarm milk. The butter is melted in the other ½ part of the milk that cools to no more than 30 degrees and it is all stirred together and kneaded to a non-stick