Orange Honey Glazed Hazelnuts Recipes

BRUSSELS SPROUTS AND HAZELNUTS IN A SESAME ORANGE HONEY GLAZE

Steps:

• Preheat the oven to 425°F. Trim the Brussel sprouts and halve them (quarter them if they are large). Toss with olive oil, salt and pepper in a large bowl.
• Spread on a large rimmed pan until an even layer. Roast in the oven for 25 to 30 minutes or until tender and one side is caramelized and browned.
• While the Brussels are roasting, place the hazelnut in a pan and heat on the stovetop for a couple of minutes, until they start to smell fragrant and get a little toasty. Remove from heat and pour into a kitchen towel and rub the dark skin off of the nuts. If some skin remains, that's ok. Chop the nuts in half.
• Make the glaze by combining all the ingredients together. Once the Brussels sprouts are cooked, scoop them into a heat proof serving bowl, add the hazelnuts, then toss with the glaze. Serve immediately

HAZELNUT-ORANGE PESTO WITH RICOTTA

Steps:

• Put the hazelnuts in a food processor and pulse until finely ground. Add the basil, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and stir in the ricotta.

HAZELNUT, ORANGE AND HONEY BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.