Hazelnut Archives - Babbi

Spiced gluten-free Hazelnut Cookies

Ilaria Tambani — Thu, 06 Feb 2025 15:40:29 +0000

Place the hazelnuts in a food processor, add 2-3 tablespoons of powdered sugar from the total amount, and blend until a fine powder forms. If necessary, add more powdered sugar to help the process.
Mix the flour blend ingredients and measure out 260 g.
In a food processor, combine 260 g of the flour mixture, the ground hazelnuts, the remaining powdered sugar, the cold cubed butter, and the spices. Blend briefly until the butter incorporates into the flour.
Add the egg yolk and the egg, then blend for a few seconds until the dough starts coming together.
Transfer the dough to a work surface and knead briefly until smooth. Flatten it, wrap in plastic wrap, and let it rest in the fridge for at least 1 hour, ideally 2 hours, or overnight.
Dust a work surface with fine rice flour and roll out the cold dough to about 2-3 mm thick. Cut out cookies using your preferred cutter and place them on a baking tray lined with parchment paper.
Cut a hole in the center of half of the cookies. Re-knead and roll out any dough scraps, repeating the process until all the dough is used.
Chill the trays in the fridge for 60 minutes or in the freezer for 30 minutes.
Bake in a fan oven at 180°C for 14 minutes.
Let the cookies cool completely before filling them with Babbi Home Bakery Wild Strawberry Sauce or Babbi Cremadelizia Nocciola Suprema gluten-free and sandwiching them together.
Dust with powdered sugar and store in the fridge.

The post Spiced gluten-free Hazelnut Cookies appeared first on Babbi.

Gluten-Free Mini New York Cheesecake

Ilaria Tambani — Fri, 19 Apr 2024 10:28:35 +0000

In a bowl, combine all ingredients and mix with a hand whisk. The batter should be smooth and homogeneous, without lumps.
Fill the muffin tins and bake in a preheated oven at 350°F for about 30 minutes.
Remove from the oven and let cool before removing from the tins.
Garnish with Babbi Cremadelizia Nocciola gluten-free hazelnut cream, fresh fruit, powdered sugar, and enjoy!
Store the gluten-free mini cheesecakes in the refrigerator.

The post Gluten-Free Mini New York Cheesecake appeared first on Babbi.

Hazelnut and Chocolate cake

Ilaria Tambani — Wed, 20 Jul 2022 11:21:34 +0000

Pour sugar and eggs in a bowl and mix them with an electric whisk until the dough puffes up.
Add little by little milk and oil, then add the hazelnut flour, the flour, the yeast and the salt. Mix with an electric whisk for few seconds.
Pour half of the mixture in the mold then bake for 10 minutes at 175°.
Pull out the cake and spread over Babbi Cocoa Cremadelizia up to 1cm from the edge.
Pour the rest of the mixture and bake for 15 minutes.
Let it cool down then sprinkle icing sugar over it.

The post Hazelnut and Chocolate cake appeared first on Babbi.

Cantucci with Crema Nocciola Suprema

Ilaria Tambani — Fri, 19 Mar 2021 15:27:33 +0000

Mix the flour, sugar, baking powder, salt and orange zest in a large bowl. Make a well in the centre and add the egg and Cremadelizia Nocciola Suprema Babbi.
Knead everything until the dough is smooth. If it sticks to your fingers, sprinkle it with a little flour. Add the chocolate chips to the dough, then divide it into two parts.
Roll the dough into logs and place them on a baking tray lined with parchment paper.
Bake at 180° in the middle of the oven for about 15 to 18 minutes, just long enough for the logs to swell. Now you can cut them into 1½ to 2 cm thick slices using a blade, dough cutter or knife.
Turn the slices over and bake in the oven for 4 minutes on one side, then turn them over and bake for another 4 minutes on the other side. Remove from the oven and leave to cool.
As soon as they come out of the oven they will seem hard, but leave them for a few hours and you will see that they will be fragrant and soft to the bite!

The post Cantucci with Crema Nocciola Suprema appeared first on Babbi.

Hazelnut Choco-Truffles

Ilaria Tambani — Tue, 26 Jan 2021 14:55:48 +0000

Chop the biscuits with the help of a food processor, or crumble them by hand.
Add the Cremadelizia Nocciola Suprema Babbi until you get a compact dough, like shortcrust pastry.
Create balls with the dough and let them rest in the refrigerator for at least an hour.
Melt the chocolate in a double boiler or in the microwave and cover the balls with it.
Finally, decorate with the sugars (or with chopped hazelnuts or grated coconut) before the chocolate sets.
Let it cool in the fridge.

The post Hazelnut Choco-Truffles appeared first on Babbi.

Biscuits with Cremadelizia Hazelnuts

Ilaria Tambani — Fri, 06 Nov 2020 11:34:00 +0000

Start by sieving the flour with the yeast and knead with the cold butter until you get a rather crumbly dough.
Add the sugar, eggs and grated lemon peel, mix everything well, form a ball and wrap it with a little plastic wrap and let it rest in the refrigerator for at least an hour.
After the necessary time, roll it out on a floured surface and with a rolling pin roll out the pastry to a thickness of about 2 cm.
With cookie cutters with a diameter of about 5 cm, make cookie shapes and with a smaller mold, make a hole in the center on the other half of the cookies obtained.
Gently place the biscuits on a baking sheet lined with baking paper and cook them for about 12 minutes at 180 °.
Take out of the oven and take a biscuit with no holes in it and place a little bit of Cremadelizia Nocciola Babbi in the center and place a perforated biscuit on it.
Finally sprinkle them with plenty of icing sugar.

The post Biscuits with Cremadelizia Hazelnuts appeared first on Babbi.

Rolls with Cremadelizia Pistachio and Cremadelizia Hazelnut

Ilaria Tambani — Tue, 01 Sep 2020 12:35:51 +0000

Beat the eggs with the sugar in a bowl until you get a frothy mixture. Add a pinch of salt, the previously sifted flour and baking powder. Mix all the ingredients until you obtain an homogeneous mixture.
Once ready, divide the dough and add two teaspoons of unsweetened cocoa to one half of the dough.
First pour the white dough onto a baking tray lined with baking paper and cook at 200 ° for about 7 minutes, but not let the base dry out too much.
Remove it from the oven and pour the chocolate mixture over it. Finish cooking for another 7 minutes.
Once out of the oven, spread the Cremadelizia and roll it all up gently.

The post Rolls with Cremadelizia Pistachio and Cremadelizia Hazelnut appeared first on Babbi.

Tiramisu with Hazelnut and Pistachio Cremadelizia

Ilaria Tambani — Wed, 10 Jun 2020 12:18:41 +0000

For hazelnut tiramisu:

Make 3 cups of coffee. Lightly sweeten the coffee and let it cool.
Meanwhile, stir the mascarpone with the sugar and milk. Soak the ladyfingers biscuits in the coffee and place them in an ovenproof dish or glass (if it is a single portion).
Pour the Cremadelizia Hazelnut , the mascarpone cream and finish with further hazelnut cream and toasted hazelnuts!

For pistachio tiramisu:

Mix milk and limoncello and soak the ladyfingers biscuits.
Prepare the mascarpone cream by mixing the mascarpone sugar and milk.
Place the ladyfingers in the baking dish.
Sprinkle Cremadelizia Pistachio and mascarpone cream, finish with additional pistachio cream and pistachio grains.

The post Tiramisu with Hazelnut and Pistachio Cremadelizia appeared first on Babbi.

Sponge cake with raspberries, strawberries and hazelnut Cremadelizia

Ilaria Tambani — Tue, 24 Mar 2020 09:08:07 +0000

In a planetary mixer, pour the eggs, flour, sugar and half a sachet of yeast. Knead until it becomes a clear and homogeneous compound. Spread it on a baking sheet lined with parchment paper and bake at 180 degrees for 35 minutes.
With a pastry cutter form sponge cake disks and put the first into the glass. Let’s bathe with limoncello, spread the Babbi Cremadelizia Hazelnut then a layer of raspberries or strawberries. Put another sponge cake disk, bathe with limoncello, hazelnut spread, strawberries or raspberries.

The post Sponge cake with raspberries, strawberries and hazelnut Cremadelizia appeared first on Babbi.

Cookies with Cremadelizia Nocciola Suprema

Ilaria Tambani — Tue, 11 Feb 2020 10:05:57 +0000

In the bowl of a planetary mixer equipped with a flat beater, mix the flour with the cold butter cut into small pieces until a sandy mixture is obtained.
Add the almond flour, salt, sugar and mix, stir in the eggs and knead at minimum speed until the ingredients are well blended.
Roll out the dough into a rectangular shape using cling film or baking paper and leave to rest in the fridge overnight.
Shape the dough into round disks (half with a whole in the middle) and bake at 170 °C for about 29 minutes. Allow to cool, fill with Cremadelizia Nocciola Suprema Babbi and join the two parts.

The post Cookies with Cremadelizia Nocciola Suprema appeared first on Babbi.