(If you are using pre-toasted hazelnuts, you can skip this step entirely.) Put the hazelnuts and the flour in the bowl of a food processor and blitz at high speed just long enough to grind them to ...

Dessert: As you know, we are absolutely fans of cookies of all kinds: In ice cream, in mugcake, in giant cake and classic ...

Add in the oats and ground almonds. Combine the flour and baking powder well and add these to the dough, then stir in the hazelnuts and apricots. Scoop 12 spoons of the dough onto the baking ...

Overmixing flour will result in a hard cake ... heat until the ingredients are melted and combined, add in the hazelnuts. Scoop the praline over the cake, after it has baked for ...

Carefully fold in the chocolate, ground hazelnuts and the flour. Finally, add the orange liqueur. Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a ...

Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well. Meanwhile, melt the butter in a microwave or small ...

Sift the flour, cocoa powder and baking powder over the mixture and ... Add the icing and beat until fluffy. Fold through the hazelnuts and spread thickly onto one layer of the cake. Top with the ...

The thick batter is made by simply stirring together a few basic pantry ingredients, and the pikelets cook in minutes. Here they are flavoured with diced apple and toasted hazelnuts. Top with a little ...

Yields: 10 Prep Time: 25 mins Process Time: 45 mins Total Time: 1 hour 10 mins Calories per Serving: 545 unsalted butter, ...

Preheat the oven to 180°C. Grind the hazelnuts in a blender until fine. Sift together the flour and baking powder, then add the ground nuts. In a small saucepan over a low heat, melt the butter until ...

Place in a food processor and grind until fine. Place the ground hazelnuts, polenta, flour and ginger into a bowl and mix. In a separate bowl, cream the eggs and sugar until pale and fluffy, then ...