cooking.nytimes.com
Hazelnut Baklava Recipe
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
skinned hazelnuts, almonds, sugar, cinnamon, cloves, salt, phyllo dough, clarified butter, honey, lemon, lemon juice, rosewater, orange blossom
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Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche
Apricots that are just ripe are easiest to peel when blanched. If you can't find toasted hazelnuts, you can roast them in a 350-degree oven until fragrant and golden brown, about 15 minutes.
pate, skinned hazelnuts, flour, salt, butter, egg, apricots, heavy cream, confectioners sugar, vanilla, creme fraiche, apricot jam, lemon juice
cooking.nytimes.com
Parsley Salad With Barley, Dill and Hazelnuts Recipe
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
barley, parsley leaves, dill, celery, sumac, hazelnuts, lemon juice, olive oil, hazelnut oil
