White Chocolate Hazelnut And Cherry Triangles Recipes

WHITE CHOCOLATE HAZELNUT COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Coat cookie sheet pan with cooking spray; set aside.
• Using a standing mixer cream butter until smooth.
• Add sugars and beat on medium high for 3-4 minutes until light and fluffy.
• Add eggs one at a time, scraping with each addition.
• Beat for 2 more minutes.
• Add vanilla; mix.
• Meanwhile combine flour, cornstarch, baking soda, and sea salt in a separate bowl and whisk to combine.
• Add dry ingredients to wet all at once and mix until 80% combined, add chocolate chips and hazelnuts; mix by hand to incorporate.
• Using a large cookie scoop, drop cookie onto prepared sheet.
• Bake 9-10 minutes or until edges are lightly browned.
• Removed from oven and let rest on pan 1 minute and then cool on cooling rack.
• Enjoy your White Chocolate Hazelnut Cookies Recipe!

FROZEN WHITE CHOCOLATE AND HAZELNUT DACQUOISE

Steps:

• Make meringue:
• Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside.
• Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.
• Make ganaches:
• Bring 1 1/2 cups cream and 3 tablespoons corn syrup to simmer in medium saucepan. Remove from heat. Add semisweet chocolate; stir until smooth. Chill until slightly thickened but still spreadable, about 1 hour.
• Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Run thin knife under meringues to loosen from parchment. Gently transfer meringues to work surface. Using serrated knife and gentle sawing motion, trim each to 8 x 4-inch rectangle.
• Spread 1/3 cup chocolate ganache over each of 2 meringues. Place on baking sheet. Freeze until ganache is set, 10 minutes. Place third meringue, smooth side down, in prepared loaf pan. Spread half of White Chocolate Mousse over. Sprinkle with reserved 1/4 cup chopped hazelnuts. Top with 1 meringue, ganache side down. Spread remaining mousse over. Top with remaining meringue, ganache side down. Fold plastic overhang over cake; freeze overnight. Chill remaining semisweet chocolate ganache.
• Bring remaining 1/2 cup cream and 1 tablespoon syrup to simmer in small saucepan. Remove from heat. Add white chocolate; stir until smooth. Cover and chill until thick enough to spread.
• Invert cake onto small baking sheet; remove plastic. Working quickly, spread white chocolate ganache thinly over top and sides of cake. Place 24 hazelnuts around top edge of cake. Freeze cake until frosting is firm, about 30 minutes. (Can be made 1 week ahead. Cover cake tightly and keep frozen. Keep semisweet chocolate ganache chilled. Before serving, rewarm ganache over low heat, stirring just until liquid.) Serve cake, passing remaining semisweet ganache as sauce.

WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
• Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.

CORNMEAL, CHERRY, AND WHITE-CHOCOLATE-CHUNK BISCOTTI

Steps:

• Preheat oven to 350 degrees. In thebowl of an electric mixer, beatflour, cornmeal, sugar, bakingpowder, and salt on low speed.Add eggs, vanilla, and butterand beat on medium until combined.Fold in cherries, nuts,and 1/2 cup white chocolate untiljust combined.
• On a parchment-lined bakingsheet, form dough into a 13-inchlog; flatten to 3 inches wide and1 inch thick. Bake until just goldenand firm to the touch, about30 minutes. Transfer on sheetto a wire rack; let cool 20 minutes.Reduce oven to 300 degrees.
• Transfer log to a cuttingboard. Using a serrated knife,cut crosswise into 1/2-inchslices. Arrange, cut-sides down,on another parchment-linedbaking sheet. Bake until firm tothe touch, about 30 minutes.Transfer biscotti on baking sheetto rack; let cool completely.Biscotti can made to this pointup to 1 week ahead and storedin an airtight container at roomtemperature up to 3 days.
• Melt remaining 1 cup whitechocolate over a double boileror in a microwave. Transfer to acoffee mug. Dip sides of biscottiin melted chocolate on a diagonal;transfer to a baking sheetfitted with a wire rack. Let setslightly, 10 minutes; sprinkle withnonpareils. Refrigerate untilset, about 10 minutes. Finishedbiscotti can be stored in anairtight container at room temperatureup to 3 days.