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tipstools tips 2008 10 how to take off hazelnut skins
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This giant hazelnut butter cup is like the store-bought candy but bigger, better, and filled with smashed ice cream cones.
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(4.75)
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
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(4.15)
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Instant espresso powder gives these drop cookies grown-up appeal. If you’d rather not remove the hazelnut skins yourself, as described below, look for blanched nuts at specialty shops, then toast them (see page 365).
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
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(3.15)
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These delicate, cracker-thin cookies will make you crave hundreds of them.
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Easy
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If you can’t find blanched hazelnuts, simply toast and skin regular ones.
4.0
(3.8)
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If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.
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You could double this recipe and have extra caramel on hand to spoon over cheesecake or ice cream. I like to chop nuts before roasting them, since chopping exposes more surface area. The more area that gets toasted, the more flavor. So coarsely chop the hazelnuts or pound them with the end of a rolling pin in a deep container to break them up.
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And she wants you to, too.
The Bon Appétit Staff
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Culture
You voted for your favorite photo from Good Food to Share, and now we'll reveal the recipe
Julia Bainbridge
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
Cooking
Think you know how to peel ginger? Well, if you're using a vegetable peeler, you're doing it wrong.
Alex Delany
Cooking
'Tis the damn season.
Ali Francis
Videos
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These hazelnut cookies couldn't be easier or more delicious.
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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You'll love these pistachio cookies.
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You'll impress everyone with these flaky, puffy doughnuts. Good news: You only need 3 ingredients to do it.
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Make this recipe from Caesarstone and Bon Appétit
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.