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Nutella Recipe for Realz (aka – chocolate hazelnut spread)

There are few guilty pleasures I enjoy more than a flaky piece of baguette lacquered with a thick layer of hazelnut chocolate spread. While the commercial Nutella recipe is certainly delectable, when you try this home crafted version you’ll get a whole new appreciation for this treat! For one, you actually taste the rich hazelnuts (my favorite nut!) and if you use a quality cocoa powder, you’ll get a whole different chocolate profile that with the commercial versions.

The basic recipe I came across on the sugoodsweets blog was simple and delicious. And I even found a short, cute litte video that showed how to do it all in a food processor:

The chocolate hazelnut spread ingredients:

    2 cups whole, warm roasted hazelnuts
    1 cup powdered sugar
    1/4 cup unsweetened cocoa powder
    up to 1/4 cup vegetable or nut oil
    1/2 tsp vanilla extract

You really don’t need to add that much oil, if any, and I reduced the amount of sugar on my second batch a little bit, just to get more of the nut flavor I love. But you can experiment to your heart’s delight. Sugoodsweets has a second more elaborate recipe, but I opted for the simple version. I can’t make enough of this stuff to keep Kendra happy, and the guys down at the book shop have been eating it up during our afternoon snack break. Once you make this yourself, you likely won’t want to go back to that famous commercial spread!


Holiday Hazelnut Cookie Recipe Fresh from Europe

Few things are more romantic than a winter holiday market in the town square of a rustic village in Germany. There are a tight knit collection of cozy booths filled with wooden toys, mulled wine, cone bags full of freshly roasted nuts, and a huge selection of exquisite German baked goods and cookies! In this episode of Culinary adventures, we visit an actual German named Ursula to learn her secret Holiday Hazelnut cookie recipe.

Ursula, being of European upbringing, weighs out her ingredients on a scale (which is generally a good ideas when you’re baking) as prescribed by a tattered heirloom cookbook that belonged to her Mother back in Stuttgart. And let me tell you, these cookies are something special! I happen to love the hazelnut, so once I started eating these yummy treats, it was hard to stop. I think Kendra and I ate about two dozen of these on a chilly Christmas eve while sipping our “Moo” cocktails (warm milk and bourbon, with a hint of honey, vanilla and nutmeg). And when Santa came down our chimney? Let’s just say there weren’t any cookies left on the plate!

Here’s how you get your hazelnut cookie going:

The Hazelnut Cookie recipe

(with approximate conversions to cups, but weigh it all if you can!):


    250 grams of butter (2 sticks)
    250 grams of sugar (about 1 1/4 cups)
    2 nice looking eggs
    360 grams flour (about 2 1/2 cups)
    250 grams of roasted and ground hazelnuts (about 1 2/3 cups)


    2 egg whites
    200 grams powdered sugar (about 1 2/3 cups)
    1 tsp vanilla

Bake at 350 degrees, approximately 20 minutes
Let cookies cool on the baking sheet before spatula-ing them off.

Eat the cookies!

Or wrap them in plastic with a fancy bow to give as a gift. My choir friend Jorge loved the gift pack I brought him!