Ground hazelnuts and what to do with them

What do you do when you’re given a huge can of ground hazelnuts?

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Round 1: chocolate hazelnut cookies and hazelnut cakes

Chocolate Hazelnut Cookies
Recipe from Completely Delicious

Ingredients:
• 1/2 c. (1 stick) butter, room temp
• 1 1/2 c. sugar
• 2 large eggs
• 1 tsp. vanilla
• 2 1/4 c. flour
• 2/3 c. cocoa (not Dutch-process)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. hazelnuts, finely chopped*

1. Preheat oven to 350 F and prepare your cookie sheets.
2. Sift together flour, cocoa, baking soda, and salt and set aside.
3. In a mixer bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, being sure that the first is fully incorporated into the butter/sugar mix before adding the second one.
5. Add the vanilla.
6. Add your flour mix, stirring until just combined.
7. Stir in the ground hazelnuts.
8. Scoop the dough (about a rounded tablespoon size) onto your prepared cookie sheets, leaving somewhere around 1-2 inches between the scoops. These cookies won’t spread too much, so don’t worry about not leaving the standard 2 inches in between each one!
9. Bake for 10 minutes. If your scoops are on the smaller side, check in on the cookies at 8 minutes.
10. Let them cool on the baking sheets for a bit before transferring them onto cooling racks. (Careful, they’re soft!)
11. Eat.

* I used 1 cup of ground hazelnuts

Hazelnut Cakes
Recipe slightly adapted from The Purple Foodie’s “Crusty Hazelnut Cake”
I made these in muffin tins to make single serving portions.

Ingredients:
• 125 g. butter
• 100 g. sugar
• 1 tsp. vanilla
• 2 large eggs
• 125 g. flour
• 1/2 tsp. salt
• 125 g. toasted hazelnuts, ground
• 1 tsp. baking powder
• zest of one orange (optional)

1. Preheat oven to 350 F and line your muffin tins.
2. Sift together the flour, salt, hazelnuts, and baking powder and set aside.
3. In a separate bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, making sure that the first is fully incorporated into the mix before adding the second.
5. Add the vanilla. If you’re using the orange zest, throw it in now.
6. Fold in the dry ingredients until everything has just come together. Don’t over mix!
7. Scoop into your cupcake liners, filling no more than 3/4 of the way.
8. Bake for 15-18 minutes. Depending on your oven, you may need an extra minute or two, but keep an eye on them so that they don’t over bake.
* If you want to make a standard size loaf, bake for 30-40 minutes.
9. Cool in the tins for 10 minutes or so, and then take them out and let them cool the rest of the way on cooling racks.
10. Enjoy them as is, or make a glaze with confectioners sugar and water/milk/orange juice (choose your liquid) and drizzle on top.

*I made a second batch of these without the orange zest and instead sprinkled some of Trader Joe’s coffee, chocolate and sugar grinder mix on top of the batter before baking.

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