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Hazelnut Meals

Index of Hazelnut Meal Recipes:
German Hazelnut Cake
Hazelnut Drop Cookies
Hazelnut Snacks
Hazelnut Crispies
Coconut-Hazelnut Pie Shell
Hazelnut Delight
"Hazelnut Heutli" (Hazelnut Hats)
Hazelnut Macaroons
Nut Crown
Tasty Hazelnut Feathers
Meringue Hazelnut Drops

Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg whites separately until stiff; fold in. Line the bottom of a 10-inch spring form pan with waxed paper, and pour batter in. Bake at 325 for 25 to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.

Add powdered sugar to stiffly beaten egg whites, continue beating to heavy meringue. Add ground hazelnuts very slowly. Make small round balls, roll in sugar, place on cookie sheet. Place whole hazelnut on top, press lightly. Bake at 325 degrees for 15-20 minutes. Remove from cookie sheet immediately

Beat whites of eggs until stiff, add vinegar and sugar and beat well; add rest of ingredients and drop on a slightly greased cookie sheet.

Combine coconut and sliced hazelnuts. Add melted margarine or butter and mix well. Press into greased pie tin and refrigerate until firm (2-3 hours).

Beat egg whites 10 minutes. Add sugar slowly then fold in ground nuts and vanilla. Have this mixture stiff enough to form balls that will hold shape --these do not spread when baked.

ICING: 2 egg whites beaten stiff. Add 1-2/3 cups powdered sugar slowly to whites, add 1 tsp. vanilla and beat again for 1/2 hour. Use cake decorator to ice cookies; top with cherry.

Bake at 250 degrees for 20 minutes.

Beat egg whites until stiff, add sugar gradually, then vanilla. Add nuts by folding in. Place in refrigerator for several hours or overnight. With a teaspoon form ball the size of a walnut and place on greased cookie sheet 1" apart.

TOPPING: a beaten agg white; add gradually 1 cup sifted powdered sugar, few drops vanilla, dash of salt. Press a whole hazelnut in center.

Bake at 275 degrees for 20 minutes.

Beat egg whites and vanilla until foamy, gradually add sugar while beating; continue to beat until stiff and glossy. Fold in corn flakes, nuts and coconut. Drop by level tbsp. onto well greased baking sheet. Bake at 350 degrees for 12 minutes. Remove immediately to cool on rack.

Beat egg whites until very stiff. Gradually beat in sugar; continue beating until glossy. Add lemon juice. Reserve 3 tbsp. of mixture; into the remainder, fold ground hazelnuts. Drop heaping tsp. on prepared baking sheet. Put a small dab of reserved mixture on each and press in a hazelnut in the middle.

Bake at 325 degrees for 20 minutes

Beat egg white very stiff, but not dry. Add sugar very slowly; fold in extract, salt and nutmeats. Drop by1/2 tsp. on cookie sheet lined with brown paper. Decorate top with 1/2 hazelnut.

Bake at 275degrees for 30 minutes.

Combine sugar, water; cook to 265 degrees or hard ball stage. Beat whites stiff; pour syrup in whites beating constantly. Fold in flavoring and ground hazelnuts. Drop by tsp. on greased baking sheet. Bake at 250 degrees for 30 minutes.

Beat egg whites in small bowl until soft peaks form; gradually add sugar 2 tsp. at a time until stiff peaks form. Fold in 1 cup hazelnuts. Drop by tsp. on greased baking sheet. Top each with toasted hazelnut; sprinkle with sugar.

Bake at 300 degrees for 25-30 minutes. May dust with sugar.

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