Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.

Sautéed Shrimp and Hazelnut Romesco

Nyora peppers are authentic to making true Catalan romesco sauce. If they’re not avail­able, substitute additional large red peppers such as dried ancho chiles. Use spot prawns instead of extra-large shrimp when available at your local fish market.

• 8 dried Nyora or Ancho chiles
• 2 large red bell peppers
• 3/4 cup extra-virgin olive oil plus 2 Tbs.
• 1/2 cup raw hazelnuts
• 2 Tbs. fine breadcrumbs
• 2 cloves garlic, coarsely chopped
• 1 medium tomato, peeled and seeded
• 2 Tbs. sherry vinegar
• Coarse salt and freshly ground black pepper
• 16 extra-large shrimp, shelled, deveined, and rinsed
• 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.


Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they’re blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.


Heat 2 Tbs. of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.


Make the romesco sauce: Combine the chiles, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.


Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.


Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately.

Garlic-Roasted Green Beans & Shallots with Hazelnuts

Chopped hazelnuts are a fine flavor match for green beans—and a refreshing departure from the more expected almonds.

• 6 medium shallots
• 1 lb. green beans, trimmed
• 5 medium cloves garlic, coarsely chopped
• 3 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped toasted hazelnuts
• 1 tsp. finely grated lemon zest

Tip:

For the best browning, toss vegetables thoroughly in olive oil before roasting. For great flavor, add butter after roasting.

Position a rack in the center of the oven and heat the oven to 450°F.

Slice each shallot lengthwise into 1/4-inch slices. Put the shallots, green beans, and garlic in a large bowl; toss with the oil. Sprinkle the salt and pepper over the vegetables and toss again. Transfer to a 10x15-inch Pyrex dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 min.

Meanwhile, combine the parsley, hazelnuts, and lemon zest in a small bowl. Sprinkle the parsley mixture over the roasted vegetables and toss to coat. Serve immediately.

Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.

Sautéed Shrimp and Hazelnut Romesco

Nyora peppers are authentic to making true Catalan romesco sauce. If they’re not avail­able, substitute additional large red peppers such as dried ancho chiles. Use spot prawns instead of extra-large shrimp when available at your local fish market.

• 8 dried Nyora or Ancho chiles
• 2 large red bell peppers
• 3/4 cup extra-virgin olive oil plus 2 Tbs.
• 1/2 cup raw hazelnuts
• 2 Tbs. fine breadcrumbs
• 2 cloves garlic, coarsely chopped
• 1 medium tomato, peeled and seeded
• 2 Tbs. sherry vinegar
• Coarse salt and freshly ground black pepper
• 16 extra-large shrimp, shelled, deveined, and rinsed
• 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.


Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they’re blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.


Heat 2 Tbs. of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.


Make the romesco sauce: Combine the chiles, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.


Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.


Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• Vegetable oil, for the pan
• 1/2 cup granulated sugar
• 5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
• Kosher salt

For the fillings:

• 2 Tbs. instant espresso powder
• 1 lb. (2 cups) crème fraîche
• 1 lb. (2 cups) mascarpone, at room temperature
• 3 oz. (3/4 cup) confectioners’ sugar

For assembly:

• 14 8-inch crêpes at room temperature
• Confectioners’ sugar, for dusting

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Banana, Chocolate, and Hazelnut Muffins

These gluten-free muffins are decadent and extremely moist, showing off the delicious flavors of banana, dark chocolate, buckwheat, and hazelnut — always a winning combination.

• 1-1/2 oz. hazelnuts or walnuts
• 2 large eggs
• 1/2  cup (3-1/2 oz.) blond cane sugar
• 8 Tbs. (4 oz.) unsalted butter, melted
• 1/4 cup plain whole yogurt
• 1/2 cup (2-1/2 oz.) buckwheat flour
• 1 cup (4-1/4 oz.) quinoa flour
• 1/2 cup (2 oz.) hazelnut flour
• Pinch of sea salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3 ripe bananas, mashed with a fork
• 3 oz. dark chocolate (70% cocoa), coarsely chopped

Toast the hazelnuts in a frying pan over medium heat for about 4 to 5 minutes, or until lightly browned and fragrant. Place them in a clean kitchen towel and rub them to remove the skins. When they are cool enough to be handled, chop them coarsely; set aside.

Preheat the oven to 350º F. Line a muffin pan with 12 paper liners, or use silicone muffin molds.

In the bowl of a stand mixer, beat the eggs with the sugar until light and pale in color. Stir in the melted butter and the yogurt. In another bowl, combine the flours, salt, baking powder, and baking soda. Stir the dry ingredients into the egg mixture, until just combined. Add the bananas, hazelnuts, and chopped chocolate, and mix gently.

Divide the batter among the muffin cups, place in the oven, and bake for 25 to 30 minutes, until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry. Remove from the oven and let cool briefly, then invert onto a cooling rack to cool completely.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 8 oz. fresh goat cheese
• 1 cup plain panko
• 1 Tbs. minced fresh flat-leaf parsley
• 1 tsp. dry mustard, such as Coleman’s
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1 cup vegetable oil
• 2 Tbs. sherry vinegar
• 1-1/2 tsp. pure maple syrup
• 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
• 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
• 3 oz. baby arugula (about 3 cups)
• 12 oz. seedless red grapes, halved (about 2 cups)
• 1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Sautéed Shrimp and Hazelnut Romesco

Nyora peppers are authentic to making true Catalan romesco sauce. If they’re not avail­able, substitute additional large red peppers such as dried ancho chiles. Use spot prawns instead of extra-large shrimp when available at your local fish market.

• 8 dried Nyora or Ancho chiles
• 2 large red bell peppers
• 3/4 cup extra-virgin olive oil plus 2 Tbs.
• 1/2 cup raw hazelnuts
• 2 Tbs. fine breadcrumbs
• 2 cloves garlic, coarsely chopped
• 1 medium tomato, peeled and seeded
• 2 Tbs. sherry vinegar
• Coarse salt and freshly ground black pepper
• 16 extra-large shrimp, shelled, deveined, and rinsed
• 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.


Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they’re blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.


Heat 2 Tbs. of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.


Make the romesco sauce: Combine the chiles, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.


Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.


Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately.

Chocolate-Glazed Chocolate-Hazelnut Cookies

Inspired by several German recipes and a Swiss cookie called Brunsli, these cookies are rich and bittersweet, not only from dark chocolate and cocoa powder, but from espresso, which deepens and enriches the other flavors.

For the cookies:

• 5 oz. (1 cup) whole hazelnuts, toasted
• 1-1/2 tsp. instant espresso powder
• 3 oz. bittersweet or semisweet chocolate (not unsweetened), broken up or coarsely chopped
• 5-1/3 oz. (2/3 cup) unsalted butter, slightly softened
• 3/4 cup granulated sugar
• 1-1/8 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder
• 1 large egg
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• 8-1/4 oz. (1-3/4 cups) unbleached all-purpose flour
• Butter or nonstick spray for the baking sheets

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the glaze:

• 16 oz. bittersweet or semisweet chocolate (not unsweetened), broken up or coarsely chopped
• 1 Tbs. corn oil or other flavorless vegetable oil

Make the cookies:

In a food processor, process the hazelnuts and espresso powder until they’re ground to the consistency of a nut butter, 2 to 3 minutes.

Melt the chocolate in a microwave. Set aside to cool until warm. In a large bowl, beat the butter, sugar, cocoa powder, and hazelnut mixture with a stand mixer (use the paddle attachment) or a hand-held mixer on medium speed until very well blended and fluffy, 1-1/2  to 2 minutes; scrape the bowl as needed. Add the egg, vanilla, and salt; beat until completely blended and smooth, about 1-1/2  minutes. On low speed, mix in half of the flour and then the melted chocolate just until evenly incorporated. Mix or stir in by hand the remaining flour until evenly incorporated. Set aside for 10 minutes; the dough will firm up slightly.

Cut the dough into thirds. Set each third between sheets of parchment or waxed paper. Roll out each portion to 1/8 inch thick; check the underside and smooth any wrinkles. Stack the rolled pieces ( paper still attached) on a tray. Refrigerate until firm, about 45 minutes, or for several hours (or freeze for about 20 minutes to speed chilling).

Position a rack in the center of the oven and heat the oven to 350°F. Butter several large baking sheets or coat with nonstick spray. Working with one piece of dough at a time and keeping the remainder chilled, gently peel away and then replace the top sheet of paper. Flip the dough over. Peel off and discard the second sheet of paper. Cut out the cookies using a 2-1/2- to 2-3/4-inch fluted round, oval, or other cutter. (If the dough softens too much to handle easily, transfer the paper and cookies to a tray, and refrigerate until firm again.) Using a spatula, carefully transfer the cookies to the baking sheets, arranging them about 11/2 inches apart. Reroll the dough scraps. Continue cutting out the cookies until all dough is used; refrigerate as necessary if it becomes too soft to handle.

Bake the cookies one sheet at a time (keep the rest refrigerated) until they feel dry and almost firm when pressed in the center, 7 to 10 minutes. Let cool on the sheets for 3 or 4  minutes before transferring to racks to cool completely. Prepare the cookies for glazing by freezing them for at least 20 minutes or up to several hours.

Glaze the cookies:

Line several small trays or baking sheets with aluminum foil. Combine the chocolate and the oil in a metal bowl. Set the bow over a saucepan containing about an inch of barely simmering water and stir with a spatula until melted. Turn off the burner under the saucepan but leave the bowl over the hot water to keep the chocolate warm; stir the chocolate occasionally.

Glaze only about five or six cookies at a time (keep the remainder frozen). With the bowl tipped so that the chocolate pools on one side, hold a cookie vertically and dip until half of it is submerged in the chocolate. Lift the cookie out and shake off excess chocolate. Gently scrape the bottom of the cookie against the side of the bowl to remove the excess chocolate on the bottom surface.

With the bowl tipped so that the chocolate pools on one side, hold a cookie vertically and dip until half is submerged in the chocolate. Lift the cookie out and shake off excess chocolate. Gently scrape the bottom of the cookie against the side of the bowl to remove excess chocolate from the bottom surface.

Arrange the dipped cookies on the foil-lined sheets, spacing them slightly apart. When a pan is full, refrigerate it for 30 minutes so the chocolate can firm up. Then peel the cookies from the foil, pack them in airtight containers, and return them to the refrigerator.

Arrange the dipped cookies on the foil-lined sheets, spacing them slightly apart. When a pan is full, refrigerate it for 30 minutes so the chocolate can firm up. Then peel the cookies from the foil, pack them in airtight containers, and return them to the refrigerator.

Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup

• 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)

For the filling:

• 1 lb. raw shelled hazelnuts
• 6 oz. coarsely chopped semisweet or bittersweet chocolate
• 1/4 cup granulated sugar
• 2 tsp. ground cinnamon
• 10 oz. (1-1/4 cups) unsalted butter

For the syrup:

• 1-1/2 cups granulated sugar
• 2 tsp. instant espresso powder
• 2 Tbs. Frangelico

Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.

Make the filling:

Put the hazelnuts, chocolate, sugar, and cinnamon in a food processor. Process until the nuts and chocolate are finely chopped (the largest should be the size of small dried lentils), 15 to 30 seconds. Set aside.

Assemble the baklava:

Unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface. Cover the top with plastic wrap, letting some excess plastic fall over all four edges. Dampen and wring out a kitchen towel and drape it on top of the plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.

Melt the butter in a small saucepan. Brush the bottom of a 9x13-inch metal pan (preferably with straight sides and a light-color interior to prevent overbrowning on the edges) with some of the butter. Remove a sheet of phyllo from the stack, re-cover the rest (be sure to cover the remaining sheets each time you remove a new one), and put the sheet in the bottom of the pan. Brush the sheet with some of the melted butter but don’t soak the phyllo (remember, you’ll have about 40 layers of buttered phyllo by the time you’re done). Repeat until you have layered and buttered about half the sheets from the first pack—about 10 sheets in all. If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife. Sprinkle about one-third of the filling evenly over the phyllo.

Repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling. Open, unfold, and cover the second pack of phyllo. Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter). Cover loosely and put the pan of baklava in the freezer for 30 minutes (this makes it much easier to cut the pastry).

Bake the baklava:

Position an oven rack in the center of the oven and heat the oven to 350°F.

Before baking, use a thin, sharp knife (I prefer serrated) and a gentle sawing motion to cut the baklava on the diagonal at 1-1/2-inch intervals in a diamond pattern. Try not to compress the pastry by pressing down on it with one hand while cutting with the other. Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan. If you have an electric carving knife, this is the perfect time to use it. Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely. Run a knife along the cut lines to help the syrup absorb evenly.)

Make the syrup:

Put the sugar, espresso powder and 2/3 cup water in a small saucepan and bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes. Remove the pan from the heat and stir in the Frangelico. Pour the syrup evenly over the entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan. Allow the baklava to cool to room temperature before serving.

Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.

Hazelnut Almond Crescents

You can turn these into double almond crescents by replacing the hazelnuts with the same quantity of whole almonds, toasted and chopped. These cookies taste even better after a day of storage.

• One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
• 4-3/4 oz. (1 cup) hazelnuts, toasted, skinned, and chopped medium coarsely (for instructions, see There's more than one way to skin a hazelnut)
• 1 to 2 Tbs. confectioners’ sugar; more as needed

Use the back of a large spoon (or your hands) to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.

Arrange the crescents 1 inch apart on an ungreased or foillined cookie sheet. Position a rack in the center of the oven and heat the oven to 325°F. Let the cookies sit at room temperature while the oven heats. Bake the cookies until the tops are lightly colored and the bottoms are golden brown, 20 to 22 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 minutes and then sift the confectioners’ sugar over them. Transfer to a rack and let cool completely. Sift more confectioners’ sugar over the cookies before serving if necessary.

Oregon Filbert and Honey Tart

It turns out that whole-wheat pastry flour makes a buttery and flaky crust if you follow a few important steps: Begin with very cold ingredients, add enough liquid to hold the dough together (more than you would with white flour), and refrigerate the dough overnight before rolling it out. This relaxes the gluten and allows the dough to fully absorb the moisture of the other ingredients, making it easier to roll and more tender. In order to savor its individual rich flavors, serve slices of this tart adorned simply, with a dollop of freshly whipped cream.

For the tart dough

• 1 large egg
• 1 cup unbleached all-purpose flour; more for rolling
• 1 cup whole-wheat pastry flour
• 1/4 cup granulated sugar
• 1 tsp. kosher salt
• 1/2 tsp. baking powder
• 3/4 cup (1-1/2 sticks) cold unsalted butter, diced into 1/2-inch cubes

For the filling

• 2 cups hazelnuts
• 3/4 cup honey
• 1/4 cup brown sugar
• 3/4 cup (1-1/2 sticks) unsalted butter
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp. pure vanilla extract

• Freshly whipped cream, for serving (optional)

Make the dough

Break the egg into a small bowl and set aside. Combine the all-purpose and whole-wheat pastry flours, sugar, salt, and baking powder in a mixing bowl with high sides or the bowl of a stand mixer. Add the butter cubes and toss with the dry ingredients. Put the bowl in the refrigerator to chill for at least 10 minutes.

Pour 1⁄4 cup of water over ice. Cut the butter into the dry ingredients using a stand mixer fitted with the paddle attachment or by rubbing the flour and butter together with your fingers. When the mixture resembles coarse cornmeal, add the ice water and egg, mixing just until the dough begins to come together. Turn the dough out onto a sheet of plastic wrap and use the heels and sides of your palms to gather and press the dough into a 1-1⁄2-inch-tall disk. Wrap tightly and refrigerate for at least 2 hours.

Make the filling

Heat the oven to 325°F. Toast the hazelnuts on a baking sheet for 20 to 30 minutes, or until they are a rich dark brown and their skins are beginning to fall off. Allow them to cool slightly and then use a clean, dry dishtowel to rub the nuts together to remove the remaining skin. Set the nuts aside.

Melt the honey, brown sugar, and butter together in a saucepan with high sides over medium-high heat. Bring the mixture to a hard boil, remove from the heat, and slowly and carefully whisk in the cream. Whisk in the eggs and vanilla when the caramel is just barely warm.

Make the tart

Lightly flour a work surface. Roll the dough out a 14- to 15-inch circle about 1⁄4 inch thick. Fold it in half and carefully lay the dough in a 10-inch tart pan with a false bottom and fluted edges. Press the dough into the corners and up the sides of the pan, then trim the edges with a rolling pin. Refrigerate for 15 minutes and heat the oven to 350°F.

Line the chilled tart shell with parchment paper and fill it with dried beans, rice, or pie weights. Bake for 25 minutes. Remove from the oven, reduce the heat to 325°F, and cover the bottom of the crust with the toasted hazelnuts. Pour the custard over the top and bake for 25 to 30 minutes, or until the custard has just set. Cool completely before serving and top with whipped cream if you’d like.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 8 oz. fresh goat cheese
• 1 cup plain panko
• 1 Tbs. minced fresh flat-leaf parsley
• 1 tsp. dry mustard, such as Coleman’s
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1 cup vegetable oil
• 2 Tbs. sherry vinegar
• 1-1/2 tsp. pure maple syrup
• 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
• 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
• 3 oz. baby arugula (about 3 cups)
• 12 oz. seedless red grapes, halved (about 2 cups)
• 1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 8 oz. fresh goat cheese
• 1 cup plain panko
• 1 Tbs. minced fresh flat-leaf parsley
• 1 tsp. dry mustard, such as Coleman’s
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1 cup vegetable oil
• 2 Tbs. sherry vinegar
• 1-1/2 tsp. pure maple syrup
• 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
• 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
• 3 oz. baby arugula (about 3 cups)
• 12 oz. seedless red grapes, halved (about 2 cups)
• 1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Gianduia-Filled Profiteroles with Double Chocolate Sauce & Toasted Hazelnuts

A classic dessert is given a new spin with the addition of gianduia. I like this best when the mousse is cold, the puffs are room temperature, and the sauce is warm. This recipe uses a bit less than a full recipe of Gianduia Mousse, but don’t worry about the leftovers: The extra mousse is delicious when eaten on its own, topped with a dollop of whipped cream.

• 1 recipe Choux Pastry Puffs
• 1 recipe Gianduia Mousse, chilled for about 1 hour
• 1 recipe Double Chocolate Sauce, warmed
• 1/4 cup coarsely chopped skinned, toasted hazelnuts

Use a sharp knife to cut each pastry puff in half horizontally, leaving a small hinge on one side if possible. Spoon or pipe 1 to 2 Tbs. of the gianduia mousse into the pastry bottom—the exact amount of filling is a matter of preference, and you’ll have plenty of extra. Close the top half of the puff over the filling.

Arrange five puffs per plate in a pyramid . Drizzle each serving with warm sauce and sprinkle about 1/2 Tbs. of finely chopped hazlenuts over the top. Serve immediately.

Hazelnut Toffee Squares

You can make a lot of these in one batch. Be sure to let the chocolate set before you cut the cookies.

• 8 oz. (16 Tbs.) unsalted butter, at room temperature
• 8 oz. (1 cup firmly packed) dark brown sugar
• 1 large egg yolk
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 9 oz. (2 cups) all-purpose flour
• 10 oz. bittersweet chocolate, chopped
• 1/4 cup milk
• 3-1/2 oz. (1 cup) chopped hazelnuts, toasted

Heat the oven to 350°F. Lightly grease a 13x9-inch baking pan. With a wooden spoon or a mixer, cream the butter and brown sugar until smooth and no lumps remain. Add the egg yolk, vanilla, and salt; beat until well blended. Add the flour; mix until dough begins to come together (if you’re using an electric mixer, set it on low speed). Pat the dough into the pan. Bake until dough begins to pull away from the sides of the pan and keeps a slight indentation when pressed lightly, 26 to 28 minutes.

Meanwhile, melt the chocolate and the milk in a double boiler, stirring as little as possible to prevent separating. Pour the warm ganache over the warm baked cookie crust and spread it evenly. Sprinkle with the nuts and let cool completely until chocolate has set, about 4 hours. Cut into 1-1/2-inch squares.

Gianduia Sandwich Cookies

The wafers for these cookies are delicious served on-their own as an accompaniment to Gianduia Mousse.  See my Hazelnut Butter recipe for instructions on toasting and skinning the nuts.

For the filling:

• 3 oz. bittersweet or semisweet chocolate, finely chopped
• 1 oz. milk chocolate, finely chopped
• 1/4 cup heavy cream
• 1/2 cup Hazelnut Butter, at room temperature

Tip:

Use the best chocolate you can find; try www.bakingshop.com and www.qzina.com for mail-order sources.

For the cookies:

• 9 oz. (2 sticks plus 2 Tbs.) unsalted butter, softened
• 1 cup sugar
• 1 cup (5 oz.) toasted, skinned, and finely ground hazelnuts (grind the toasted nuts in a food processor)
• 4 large egg yolks, at room temperature
• 1 tsp. vanilla extract
• 13-1/2 oz. (3 cups) all-purpose flour, mixed with a pinch of salt

Make the cookie filling:

In a metal bowl set over a saucepan of simmering water, melt the bittersweet (or semisweet) and milk chocolate, stirring frequently with a rubber spatula to ensure even melting. In a small saucepan, heat the cream over medium heat to just below the boiling point. Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pour the cream into the chocolate and stir with the spatula until very smooth. Stir in the hazelnut butter until well blended. Cover tightly with plastic wrap. Cool to room temperature and refrigerate until thick but not stiff, about 2 hours, stirring occasionally with the spatula. If you make the filling in advance and it has become very firm, leave it at room temperature until it reaches a nice spreading consistency.

Make the cookies:

In the bowl of a stand mixer using the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter until fluffy, about 2 minutes. Add the sugar and beat until well blended. Add the ground hazelnuts and mix well. Stop occasionally and scrape the sides and bottom of the bowl with a rubber spatula.

Add the egg yolks, one at a time, mixing thoroughly after each addition. Mix in the vanilla extract, and then add the flour in two or three batches, mixing to blend well, but don’t overmix. Divide the dough, shape into two thick disks, wrap in plastic, and chill until firm, about 3 hours. (If the dough isn’t thoroughly chilled, it will be too soft to roll out and cut.)

Adjust the oven racks to the upper and lower thirds of the oven and heat it to 375°F.

Line four baking sheets with parchment. Work with one disk at a time; leave the other in the refrigerator. Try to work in a cool area, not too close to the warm oven. Roll the dough between sheets of lightly floured waxed paper or parchment until it’s about 1/8 inch thick for sandwich cookies, 1/4 inch for single cookies.

Cut out shapes using a cookie cutter. To make a “window” in the top cookie, in half of the shapes, cut out the center using a smaller cutter. Put the cookies on the lined baking sheets, leaving at least 1/2 inch between each wafer. Gently press the scraps together, reroll, and cut more wafers. If the dough is too warm and hard to work with, return it to the refrigerator to chill.

Bake two sheets at a time (keeping the others in the refrigerator) for 7 minutes and then switch the sheets to the opposite racks. Bake for another 6 to 7 minutes, until deep golden on the top and the bottom. Keep a close eye on the baking time, and keep in mind that the cookie tops may be finished a minute earlier than the bottoms. Let cool on racks. The wafers must be cooled completely before assembling the cookies.

To assemble:

Use a small metal spatula or table knife to to spread some of the filling onto each wafer bottom. Place one of the wafer tops on top of the filling, pressing slightly so they stick together.  Store the sandwich cookies at room temperature between layers of waxed paper, tightly covered with aluminum foil in a plastic container, for up to three days.

Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.