Kick off your culinary adventure with hazelnuts, the versatile star that transforms everyday meals into extraordinary delights. Whether you’re craving cozy desserts, elegant appetizers, or quick snacks, these recipes bring warmth and richness to any occasion. Let’s dive into a collection that promises to inspire your kitchen creativity—get ready to fall in love with hazelnuts all over again!
Hazelnut Chocolate Brownies
Whip up the ultimate dessert mashup that’s about to break the internet. These hazelnut chocolate brownies combine fudgy richness with nutty crunch in every bite—your sweet tooth won’t know what hit it.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Unsalted butter – ½ cup
– Semisweet chocolate chips – 1 cup
– Granulated sugar – 1 cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– All-purpose flour – ¾ cup
– Cocoa powder – ¼ cup
– Salt – ½ tsp
– Chopped hazelnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Melt the unsalted butter and semisweet chocolate chips together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
3. Whisk the granulated sugar into the melted chocolate mixture until fully combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Sift the all-purpose flour, cocoa powder, and salt directly into the wet ingredients to prevent lumps.
6. Fold the dry ingredients into the wet mixture just until no flour streaks remain—overmixing can make the brownies tough.
7. Stir in the chopped hazelnuts, reserving a tablespoon for topping if desired.
8. Pour the batter into the prepared pan and spread it evenly with a spatula.
9. Bake at 350°F for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing—this ensures clean cuts and fudgy texture.
Heavenly fudgy centers meet crispy edges, with toasted hazelnuts adding a buttery crunch that contrasts the deep chocolate flavor. Serve them warm with a scoop of vanilla ice cream, or crumble over yogurt for a breakfast treat—they’re so versatile, you’ll want to batch-make and freeze for emergencies.
Roasted Hazelnut Gianduja Spread
Ready to ditch store-bought spreads? Roasted Hazelnut Gianduja is your new homemade obsession—silky, nutty, and chocolatey, all in one jar. It’s a 3-ingredient wonder that’ll make your morning toast feel like dessert.
Serving: 1 jar | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Hazelnuts – 2 cups
– Dark chocolate – 8 oz
– Coconut oil – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the hazelnuts in a single layer on the baking sheet and roast for 12–15 minutes, until fragrant and the skins crack.
3. Remove the hazelnuts from the oven and immediately wrap them in a clean kitchen towel to steam for 1 minute.
4. Rub the hazelnuts vigorously in the towel to remove most of the skins—don’t worry about perfection, as a few skins add flavor.
5. Transfer the hazelnuts to a food processor and blend on high for 5–7 minutes, scraping down the sides every minute, until a smooth, drippy butter forms.
6. While blending, melt the dark chocolate and coconut oil together in a double boiler over low heat, stirring until fully combined and glossy.
7. Pour the melted chocolate mixture into the food processor with the hazelnut butter and blend for another 2–3 minutes until completely smooth and emulsified.
8. Transfer the spread to a clean jar and let it cool to room temperature before sealing.
You’ll love its velvety texture that spreads like a dream, with deep roasted hazelnut notes balanced by rich dark chocolate. Try it swirled into oatmeal, dolloped on pancakes, or straight from the spoon—it’s that addictive.
Hazelnut-Crusted Chicken Tenders
You need a dinner win that’s crispy, nutty, and ridiculously easy. These hazelnut-crusted chicken tenders deliver restaurant-quality crunch in under 30 minutes—no deep fryer required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Chicken tenders – 1 lb
– All-purpose flour – ½ cup
– Eggs – 2 large
– Hazelnuts – 1 cup
– Panko breadcrumbs – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Olive oil – ¼ cup
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place hazelnuts in a food processor and pulse until finely ground—tip: don’t over-process into a paste.
3. In a shallow bowl, combine ground hazelnuts, panko, salt, pepper, and garlic powder.
4. Place flour in a second shallow bowl.
5. Beat eggs in a third shallow bowl until uniform.
6. Pat chicken tenders completely dry with paper towels to help the coating stick.
7. Dredge each tender in flour, shaking off excess.
8. Dip the floured tender into the beaten eggs, letting excess drip off.
9. Press the tender firmly into the hazelnut mixture, coating all sides evenly—tip: use one hand for dry ingredients and one for wet to avoid clumping.
10. Place coated tenders on the prepared baking sheet.
11. Drizzle olive oil evenly over the top of each tender.
12. Bake at 400°F for 10–12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F—tip: use a meat thermometer for perfect doneness.
13. Let rest for 5 minutes before serving.
Really, the hazelnuts create a rich, toasty crust that shatters with each bite, while the chicken stays juicy inside. Serve them with a honey-mustard dip or slice over a crisp salad for a light meal that feels indulgent.
Creamy Hazelnut Cappuccino
OBSESSED with this creamy hazelnut cappuccino? You should be. It’s the ultimate cozy upgrade to your morning routine—rich, nutty, and ridiculously easy to whip up. Skip the coffee shop line and make this dreamy drink at home in minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– Strong brewed coffee – 1 cup
– Whole milk – ½ cup
– Hazelnut syrup – 2 tbsp
– Heavy cream – ¼ cup
– Granulated sugar – 1 tsp
– Cocoa powder – 1 tsp
Instructions
1. Brew 1 cup of strong coffee using your preferred method and pour it into a large mug.
2. Pour ½ cup of whole milk into a small saucepan.
3. Heat the milk over medium heat until it reaches 150°F on a kitchen thermometer, about 3–4 minutes, stirring occasionally to prevent scorching.
4. Add 2 tbsp of hazelnut syrup to the heated milk and whisk vigorously until fully combined.
5. Pour the hazelnut milk mixture into the mug with the brewed coffee.
6. In a separate bowl, combine ¼ cup of heavy cream and 1 tsp of granulated sugar.
7. Use a hand mixer or whisk to whip the cream on high speed until stiff peaks form, about 2–3 minutes.
8. Spoon the whipped cream over the top of the hazelnut coffee in the mug.
9. Dust 1 tsp of cocoa powder evenly over the whipped cream using a fine-mesh sieve for a smooth finish.
10. Serve immediately while hot and creamy.
This cappuccino delivers a velvety texture with a bold hazelnut aroma that’s perfectly balanced by the rich coffee base. Try topping it with crushed hazelnuts or a drizzle of chocolate syrup for an extra indulgent twist—it’s a cozy treat that’s sure to become your new favorite morning ritual.
Hazelnut and Pear Salad with Vinaigrette
Hazelnuts and pears collide in this crisp, sweet-savory salad that’s ready in minutes. Grab your biggest bowl—this one’s crunchy, juicy, and dressed in a tangy vinaigrette that clings to every leaf.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Mixed greens – 6 cups
– Pear – 1, cored and thinly sliced
– Hazelnuts – ½ cup, chopped
– Olive oil – ¼ cup
– Red wine vinegar – 2 tbsp
– Dijon mustard – 1 tsp
– Honey – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat a small skillet over medium heat. Toast the hazelnuts for 3–4 minutes, shaking the pan frequently, until fragrant and lightly browned. Tip: Toasting unlocks their nutty flavor—don’t skip it!
2. Transfer the toasted hazelnuts to a cutting board. Let them cool for 2 minutes, then chop roughly.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified. Tip: Whisk vigorously for 30 seconds to create a smooth, creamy vinaigrette.
4. Place the mixed greens in a large salad bowl. Add the sliced pear and chopped hazelnuts.
5. Pour the vinaigrette over the salad. Toss gently with salad tongs for about 1 minute, ensuring every ingredient is evenly coated. Tip: Toss just before serving to keep the greens crisp.
6. Divide the salad among four plates. Serve immediately.
You’ll love the contrast of buttery pears against the toasty crunch of hazelnuts, all brightened by that sharp-sweet vinaigrette. Try topping it with crumbled goat cheese for a creamy twist, or serve alongside grilled chicken for a hearty meal.
Caramelized Hazelnut Tart
Hear that? That’s the sound of your dessert game leveling up. This caramelized hazelnut tart is pure, buttery, nutty magic—no fancy skills required. Get ready to impress.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 1¼ cups
– Unsalted butter – ½ cup, cold and cubed
– Granulated sugar – ¼ cup
– Salt – ¼ tsp
– Hazelnuts – 1½ cups, raw and whole
– Heavy cream – ½ cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. In a food processor, pulse the flour, cold cubed butter, granulated sugar, and salt until the mixture resembles coarse crumbs.
3. Tip: Keep the butter cold for a flaky crust—work quickly to prevent melting.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom, covering the bottom and sides.
5. Prick the bottom of the crust all over with a fork.
6. Bake the crust for 15 minutes at 375°F until lightly golden.
7. While the crust bakes, spread the raw hazelnuts in a single layer on a baking sheet.
8. Toast the hazelnuts in the oven at 375°F for 8–10 minutes, shaking the pan halfway, until fragrant and golden.
9. Tip: Toast nuts on a middle rack to avoid burning—watch closely as they can go from golden to burnt fast.
10. Let the hazelnuts cool slightly, then rub them in a clean towel to remove most of the skins.
11. In a saucepan over medium heat, combine the heavy cream, remaining granulated sugar, and vanilla extract.
12. Bring the mixture to a simmer, stirring constantly, until the sugar dissolves completely.
13. Add the toasted hazelnuts to the saucepan, stirring to coat them evenly.
14. Cook the hazelnut mixture for 5 minutes over medium heat, stirring frequently, until the liquid thickens and caramelizes slightly.
15. Tip: Stir consistently to prevent scorching—the caramel should coat the back of a spoon.
16. Pour the caramelized hazelnut mixture into the baked tart crust, spreading it evenly.
17. Bake the tart at 375°F for 15–20 minutes, until the filling is bubbly and the edges are deep golden brown.
18. Let the tart cool completely in the pan on a wire rack before slicing.
Glossy caramel clings to each toasted hazelnut, creating a rich, crunchy topping over that buttery shortbread crust. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness—it’s a textural dream that’ll have everyone asking for seconds.
Hazelnut Flour Pancakes
Nailing a gluten-free breakfast just got easier. These hazelnut flour pancakes are nutty, fluffy, and ready in minutes—no fancy ingredients needed.
Serving: 8 pancakes | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Hazelnut flour – 1 cup
– Eggs – 2 large
– Milk – ½ cup
– Maple syrup – 2 tbsp
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Butter – 2 tbsp
Instructions
1. Whisk 2 large eggs, ½ cup milk, and 2 tbsp maple syrup in a large bowl until smooth.
2. Add 1 cup hazelnut flour, 1 tsp baking powder, and ¼ tsp salt to the wet ingredients. Tip: Mix gently to avoid overworking the batter, which keeps pancakes tender.
3. Stir until just combined; let the batter rest for 5 minutes to thicken slightly.
4. Heat a non-stick skillet or griddle over medium heat (350°F).
5. Melt ½ tbsp butter in the skillet, swirling to coat the surface evenly.
6. Pour ¼ cup batter per pancake onto the skillet. Tip: Leave space between pancakes to prevent sticking and ensure even cooking.
7. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
8. Flip each pancake carefully with a spatula.
9. Cook for another 1–2 minutes until golden brown and cooked through. Tip: Check doneness by pressing lightly—if it springs back, it’s ready.
10. Repeat with remaining batter, adding more butter as needed.
11. Serve immediately. You’ll love the rich, toasty flavor and delicate crumb. Top with extra maple syrup or fresh berries for a sweet, satisfying twist.
Savory Hazelnut Sauce Pasta
Forget bland pasta nights. This savory hazelnut sauce is a flavor bomb that transforms simple ingredients into a restaurant-worthy meal in minutes. It’s creamy, nutty, and ridiculously easy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta – 1 lb
– Hazelnuts – 1 cup
– Garlic – 3 cloves
– Olive oil – ¼ cup
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 lb of pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, toast 1 cup of hazelnuts in a dry skillet over medium heat for 5-7 minutes, shaking the pan frequently, until fragrant and lightly browned. Tip: Toasting enhances the nuts’ flavor—don’t skip this step.
4. Transfer the toasted hazelnuts to a food processor and pulse for 30 seconds until coarsely chopped.
5. Add 3 cloves of garlic and ¼ cup of olive oil to the food processor with the hazelnuts.
6. Process the mixture for 1-2 minutes until it forms a smooth, thick paste.
7. Pour the hazelnut paste into a large skillet and heat over medium-low heat for 2 minutes, stirring constantly.
8. Stir in 1 cup of heavy cream and bring the sauce to a gentle simmer over medium heat.
9. Cook the sauce for 3-4 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon.
10. Drain the cooked pasta, reserving ½ cup of the pasta water.
11. Add the drained pasta to the skillet with the hazelnut sauce.
12. Toss the pasta in the sauce over low heat for 1 minute, adding the reserved pasta water 2 tablespoons at a time if the sauce seems too thick. Tip: The starchy pasta water helps the sauce cling to the noodles perfectly.
13. Remove the skillet from the heat and stir in ½ cup of grated Parmesan cheese until melted.
14. Season the pasta with 1 tsp of salt and ½ tsp of black pepper, tossing to combine. Tip: Always season at the end to control the saltiness, especially since Parmesan adds salt.
Get ready for a velvety, rich sauce that clings to every strand of pasta, offering a deep nutty flavor with a hint of garlic. Serve it immediately, topped with extra Parmesan and a sprinkle of chopped hazelnuts for crunch, or pair it with a simple green salad to balance the creaminess.
Nutty Hazelnut Biscotti
Punch up your snack game with these crunchy, twice-baked Italian cookies. Packed with toasted hazelnuts and perfect for dunking, they’re the make-ahead treat your coffee break deserves.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 1½ tsp
– Salt – ½ tsp
– Eggs – 3 large
– Vanilla extract – 1 tsp
– Hazelnuts – 1 cup, chopped
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. Crack the eggs into a separate bowl, add the vanilla extract, and beat lightly with a fork until just blended.
4. Pour the egg mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
5. Fold in the chopped hazelnuts until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and divide it into two equal portions.
7. Shape each portion into a log about 12 inches long and 2 inches wide, placing them 3 inches apart on the prepared baking sheet.
8. Bake at 350°F for 25 minutes, or until the logs are golden and firm to the touch—they’ll crack slightly on top.
9. Remove the baking sheet from the oven and let the logs cool for 10 minutes on the sheet. Reduce the oven temperature to 325°F.
10. Transfer one log to a cutting board and use a serrated knife to slice it diagonally into ½-inch thick pieces. Tip: For clean cuts, use a gentle sawing motion without pressing down.
11. Arrange the slices cut-side down on the baking sheet, spacing them about ½ inch apart.
12. Bake at 325°F for 10 minutes, then flip each slice over and bake for another 10 minutes until crisp and lightly browned. Tip: Watch closely after flipping to prevent over-browning.
13. Remove from the oven and let the biscotti cool completely on the baking sheet—they’ll harden as they cool. Tip: Store in an airtight container at room temperature for up to 2 weeks.
14. Enjoy your nutty hazelnut biscotti!
Expect a satisfying crunch with each bite, thanks to the double bake. The toasted hazelnuts add a rich, earthy flavor that pairs beautifully with coffee or dessert wine. Elevate them by dipping one end in melted dark chocolate for an elegant touch.
Hazelnut Butter Cookies
Unlock next-level cookie magic with these hazelnut butter cookies—they’re crunchy, nutty, and ridiculously easy. Grab a bowl and let’s bake.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– All-purpose flour – 1½ cups
– Unsalted butter – ½ cup
– Hazelnut butter – ½ cup
– Granulated sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the unsalted butter, hazelnut butter, and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the egg and vanilla extract to the bowl, then mix on low speed for 30 seconds until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms—tip: avoid overmixing to keep the cookies tender.
6. Scoop tablespoon-sized portions of dough and roll them into balls with your hands.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Flatten each ball slightly with the bottom of a glass or your palm to about ¼-inch thickness.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are golden brown—tip: rotate the sheet halfway through for even baking.
10. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up.
11. Transfer the cookies to a wire rack to cool completely for 15 minutes.
12. Store the cooled cookies in an airtight container at room temperature for up to 5 days—tip: add a slice of bread to the container to keep them soft.
Oozing with rich hazelnut flavor, these cookies boast a crisp edge and a chewy center that melts in your mouth. Serve them warm with a drizzle of chocolate or crumble them over ice cream for an instant dessert upgrade.
Hazelnut and Apricot Quinoa Pilaf
Ditch the boring side dishes—this pilaf brings the party. Toasted hazelnuts and sweet apricots dance with fluffy quinoa. It’s a flavor-packed upgrade that’s ready in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Quinoa – 1 cup
– Water – 2 cups
– Olive oil – 1 tbsp
– Hazelnuts – ½ cup
– Dried apricots – ½ cup
– Salt – ½ tsp
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 30 seconds.
3. Add the rinsed quinoa to the saucepan and toast it, stirring constantly, for 2 minutes until it smells nutty.
4. Pour 2 cups of water into the saucepan and add ½ tsp salt, then bring to a boil over high heat.
5. Reduce heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all water is absorbed.
6. While the quinoa cooks, chop ½ cup dried apricots into small pieces and set aside.
7. Toast ½ cup hazelnuts in a dry skillet over medium heat for 5 minutes, shaking the pan often, until golden and fragrant.
8. Remove the hazelnuts from the skillet, let them cool for 2 minutes, then rub them in a clean towel to remove most of the skins.
9. Chop the toasted hazelnuts into coarse pieces.
10. Once the quinoa is cooked, remove it from heat and let it sit, covered, for 5 minutes to steam.
11. Fluff the quinoa with a fork, then gently fold in the chopped apricots and hazelnuts until evenly mixed.
12. Serve the pilaf immediately while warm.
Ready to wow? The quinoa stays light and fluffy, while the hazelnuts add a satisfying crunch and the apricots bring a chewy sweetness. Try it as a bed for grilled chicken or scoop it into lettuce cups for a fresh twist.
Hazelnut Latte Smoothie
Just when you thought your morning coffee couldn’t get any better—blend it into a creamy, dreamy smoothie. This Hazelnut Latte Smoothie is your new 60-second breakfast hero, packing that cozy café flavor with a protein punch to fuel your day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Brewed coffee – ½ cup, cooled
– Milk – ½ cup
– Hazelnut butter – 2 tbsp
– Frozen banana – 1 medium
– Ice – ½ cup
– Maple syrup – 1 tbsp
Instructions
1. Brew ½ cup of strong coffee using your preferred method and let it cool completely to room temperature, about 10 minutes, to prevent the smoothie from becoming watery.
2. Add the cooled coffee, ½ cup of milk, 2 tbsp of hazelnut butter, 1 medium frozen banana (peeled and broken into chunks), ½ cup of ice, and 1 tbsp of maple syrup to a high-speed blender.
3. Secure the blender lid tightly and blend on high speed for 45-60 seconds until the mixture is completely smooth and creamy, with no visible chunks of ice or banana.
4. Stop the blender and use a spatula to scrape down the sides if any ingredients are stuck, then blend again for 10-15 seconds to ensure a uniform texture.
5. Pour the smoothie immediately into a tall glass. For a frothy top, blend an extra 5 seconds before pouring.
6. Serve right away. Perfectly thick and frosty, this smoothie tastes like a melted iced latte with a nutty, sweet twist—drizzle with extra hazelnut butter or sprinkle with cocoa powder for an Instagram-worthy finish.
Chocolate-Hazelnut Truffle Cake
Just when you thought chocolate cake couldn’t get more decadent—this truffle cake smashes expectations. Imagine a rich, fudgy base swirled with creamy hazelnut spread, all topped with a glossy ganache. It’s the ultimate dessert flex that looks fancy but comes together shockingly easy.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Unsweetened cocoa powder – ¾ cup
– Baking powder – 1 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Eggs – 2 large
– Buttermilk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Hot water – ½ cup
– Chocolate-hazelnut spread – 1 cup
– Heavy cream – 1 cup
– Semisweet chocolate chips – 1 ½ cups
Instructions
1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Use an electric mixer on medium speed to beat for 2 minutes, until the batter is smooth and no lumps remain.
4. Gradually pour in the hot water while mixing on low speed, just until incorporated—the batter will be thin. Tip: Hot water helps bloom the cocoa for a richer flavor.
5. Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.
6. Bake at 350°F for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, about 1 hour.
8. Once cooled, use a serrated knife to slice the cake horizontally into two even layers. Tip: For clean cuts, chill the cake for 20 minutes first.
9. Spread the chocolate-hazelnut spread evenly over the bottom cake layer, then place the top layer back on.
10. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3–4 minutes—do not let it boil.
11. Place the semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute without stirring.
12. Whisk the mixture gently until smooth and glossy to create the ganache. Tip: If the ganache is too thick, add a splash of warm cream to thin it.
13. Pour the ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to spread it evenly if needed.
14. Let the ganache set at room temperature for 20 minutes before serving.
Rich, fudgy layers melt into the silky hazelnut filling, while the glossy ganache adds a crackly finish. Serve slices slightly chilled for a firmer texture, or top with toasted hazelnuts for extra crunch. This cake is pure indulgence—perfect for celebrations or a bold weeknight treat.
Herb-Crusted Fish with Hazelnuts
Crisp up your weeknight routine with this herb-crusted fish. It’s a 30-minute wonder that turns simple fillets into a restaurant-worthy meal with a crunchy hazelnut topping.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– White fish fillets (like cod or halibut) – 4 (6 oz each)
– Hazelnuts – ½ cup
– Fresh parsley – ¼ cup
– Fresh dill – 2 tbsp
– Garlic – 2 cloves
– Olive oil – 3 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon – 1
Instructions
1. Preheat your oven to 400°F.
2. Place the hazelnuts, parsley, dill, and garlic in a food processor.
3. Pulse the mixture until it forms coarse crumbs, about 10 pulses.
4. Pat the fish fillets completely dry with paper towels.
5. Brush both sides of each fillet with 2 tbsp of olive oil.
6. Season both sides of the fillets evenly with salt and black pepper.
7. Press the hazelnut-herb mixture firmly onto the top of each fillet.
8. Heat the remaining 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
9. Place the fillets crust-side down in the skillet.
10. Sear the crust for 2-3 minutes until golden brown.
11. Flip the fillets carefully with a spatula.
12. Transfer the skillet to the preheated oven.
13. Bake the fish for 8-10 minutes, until it flakes easily with a fork.
14. Remove the skillet from the oven.
15. Squeeze the juice from the lemon over the hot fillets.
16. Let the fish rest for 3 minutes before serving.
What you get is a perfect contrast: the fillets stay moist and tender inside, while the crust delivers a nutty, fragrant crunch. Serve it over a bed of quinoa or with roasted asparagus to soak up the lemony juices.
Vanilla Hazelnut Ice Cream
Kick your dessert game into high gear with this creamy, dreamy Vanilla Hazelnut Ice Cream. It’s the perfect blend of smooth vanilla and rich, toasty nuts—no churner required. Get ready to scoop up pure bliss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Heavy cream – 2 cups
– Sweetened condensed milk – 1 (14 oz) can
– Vanilla extract – 2 tsp
– Hazelnuts – ½ cup
Instructions
1. Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet.
2. Toast the hazelnuts in the oven for 8–10 minutes, until fragrant and lightly browned.
3. Remove the hazelnuts from the oven and let them cool completely for about 10 minutes.
4. Rub the cooled hazelnuts between your hands or in a clean towel to remove most of the skins.
5. Chop the toasted hazelnuts into small pieces using a knife or food processor.
6. In a large mixing bowl, pour in the heavy cream.
7. Use an electric mixer on high speed to whip the heavy cream until stiff peaks form, about 3–4 minutes.
8. Gently fold the sweetened condensed milk into the whipped cream with a spatula until just combined.
9. Stir in the vanilla extract and chopped hazelnuts until evenly distributed throughout the mixture.
10. Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container.
11. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
12. Freeze the ice cream for at least 6 hours, or until firm and scoopable.
Just scoop it straight from the freezer—the texture is luxuriously smooth with a delightful crunch from those toasted hazelnuts. Serve it in waffle cones for a classic treat or crumble it over warm brownies for an indulgent twist. Every bite delivers that cozy, nutty flavor that’ll have you coming back for more.
Hazelnut and Fig Breakfast Bowl
OBSESSED with this breakfast bowl? Same. It’s creamy, crunchy, and packed with flavor—no boring mornings here. Ready in minutes and totally customizable, it’s the ultimate grab-and-go fuel.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Greek yogurt – 1 cup
– Hazelnuts – ¼ cup
– Dried figs – 3
– Honey – 1 tbsp
– Vanilla extract – ½ tsp
Instructions
1. Place hazelnuts in a dry skillet over medium heat.
2. Toast hazelnuts for 5 minutes, shaking the pan frequently, until fragrant and lightly browned.
3. Transfer toasted hazelnuts to a cutting board and let cool for 2 minutes.
4. Chop cooled hazelnuts roughly with a knife.
5. Slice dried figs into thin pieces with a sharp knife.
6. Spoon Greek yogurt into a serving bowl.
7. Drizzle honey evenly over the yogurt.
8. Add vanilla extract to the bowl.
9. Stir yogurt, honey, and vanilla together until fully combined.
10. Sprinkle chopped hazelnuts over the yogurt mixture.
11. Top with sliced dried figs.
12. Serve immediately.
Zesty and satisfying, this bowl balances the tangy yogurt with sweet figs and nutty crunch. For a warm twist, briefly microwave the figs for 10 seconds to soften them, or swap in maple syrup for a deeper sweetness. Enjoy it straight from the fridge or layer it in a jar for an on-the-go treat—it’s breakfast that actually excites you.
Rich Hazelnut Fudge
Ditch the store-bought stuff—this rich hazelnut fudge is your new homemade obsession. It’s creamy, nutty, and dangerously easy to make. Get ready to impress everyone with just a few pantry staples.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sweetened condensed milk – 1 (14-ounce) can
– Semi-sweet chocolate chips – 2 cups
– Unsalted butter – ¼ cup
– Vanilla extract – 1 tsp
– Chopped hazelnuts – 1 cup
– Salt – ¼ tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting it overhang the sides for easy removal.
2. Combine the sweetened condensed milk, chocolate chips, and butter in a medium saucepan.
3. Heat the mixture over low heat, stirring constantly with a rubber spatula until fully melted and smooth, about 5-7 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
4. Remove the saucepan from the heat and stir in the vanilla extract and salt until well incorporated.
5. Fold in ¾ cup of the chopped hazelnuts, reserving the remaining ¼ cup for topping.
6. Pour the fudge mixture into the prepared pan, spreading it evenly with the spatula.
7. Sprinkle the reserved ¼ cup of chopped hazelnuts evenly over the top, gently pressing them in.
8. Refrigerate the fudge, uncovered, for at least 4 hours or until completely firm. Tip: For clean cuts, chill it overnight.
9. Lift the fudge out of the pan using the parchment overhang and place it on a cutting board.
10. Use a sharp knife to cut the fudge into 16 squares, wiping the blade clean between cuts for neat edges. Tip: Run the knife under hot water and dry it quickly for smoother slicing.
Finally, this fudge sets up with a firm, melt-in-your-mouth texture that’s packed with deep chocolate flavor and crunchy hazelnut bits. Serve it chilled for a satisfying snap, or let it sit at room temperature for a softer, creamier bite. Crumble it over ice cream or package it in little boxes for a sweet homemade gift.
Hazelnut Stuffed Mushrooms
Nailed a savory snack that’s secretly elegant. These Hazelnut Stuffed Mushrooms pack a crunchy, earthy punch in every bite. You’ll want to double the batch—trust me.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Cremini mushrooms – 16 large
– Hazelnuts – ½ cup
– Garlic – 2 cloves
– Cream cheese – 4 oz
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Wipe the mushrooms clean with a damp paper towel and remove the stems completely.
3. Chop the hazelnuts finely with a sharp knife or pulse in a food processor for 10 seconds.
4. Mince the garlic cloves.
5. In a bowl, combine the cream cheese, chopped hazelnuts, minced garlic, salt, and black pepper. Mix until fully blended.
6. Spoon the filling into each mushroom cap, mounding it slightly.
7. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
8. Drizzle the olive oil evenly over the tops.
9. Bake at 375°F for 18–20 minutes, until the mushrooms are tender and the filling is golden brown.
10. Let the mushrooms cool for 5 minutes before serving.
Perfectly creamy with a nutty crunch, these mushrooms deliver a warm, savory flavor that’s irresistible. Serve them as a party appetizer or pair with a crisp salad for a light meal—either way, they disappear fast.
Conclusion
Let these 32 irresistible hazelnut recipes inspire your next kitchen adventure! From cozy desserts to savory dishes, there’s something for every occasion. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the nutty love. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
