Almond And Hazelnut Gateau Recipes

CHOCOLATE CHIP COOKIE CAKE

Steps:

• For the cookie cake: Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with nonstick cooking spray and line it with parchment. Set aside.
• In a large bowl, combine the almond and hazelnut flours, brown and granulated sugars, salt and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the wet ingredients to the dry ingredients, add the chocolate chips and stir to combine. It may seem dry at first but keep on stirring. Pat the dough out evenly in the prepared cake pan.
• Bake until golden brown on top; begin checking for doneness at 22 minutes. Let the cake cool fully in the pan.
• For the buttercream: In a stand mixer fitted with a paddle attachment, beat together the powdered sugar, butter, vanilla and salt. Once combined, beat in the heavy cream until smooth.
• Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake as desired (or spread on the cake to decorate).

HAZELNUT AND ALMOND COOKIES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
• In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
• Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
• Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.

ALMOND AND HAZELNUT GATEAU

Steps:

• Preheat oven to 375 degrees F/190 degrees Celsius.
• Grease 2 round 7" cake pans and line the bottoms with baking parchment.
• Whisk the eggs and superfine sugar in a large mixing bowl for about 10 minutes, or until the mixture is light and foamy.
• Fold in the ground nuts, strain the flour and fold
• Pour into the pans.
• Sprinkle the flaked almonds over the top of one of the cakes.
• Bake for 15-20 minutes or until springy to the touch.
• Let the cakes cool slightly in the pans then transfer to wire rack to cool completely Melt the chocolate, remove from heat and stir in the butter and almond extract, fold in the cool whip and mix.
• Cover the bottom cake with filling and place the almond-covered cake on top.
• Chill for at least an hour and dust with confectioners' sugar.