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Hazelnut and curry biscuits

Hazelnut and curry biscuits

1. Hazelnuts are finely ground in a grinder. The allspice is crushed in a mortar or ground with a grinder.

2. Sift flour mix well with salt, curry, hazelnut powder, allspice, saffron and baking soda.

3. After mixing the flour with the spices, add the sugar and mix.

4. Mix the soft butter with the agave syrup and Greek yogurt.

5. Incorporate all the ingredients and knead for 5 minutes until smooth.

6. Leave the dough in a bowl, cover with plastic wrap and leave in the fridge overnight or at least 5 hours.

7. Remove from the fridge, knead on a plate sprinkled with flour and spread to a thickness of 2 mm. Cut into the desired shapes and place in a tray lined with baking paper.

8. Bake in the oven heated to 180 degrees for 10 minutes.


I suggest a festive dessert, suitable for coffee, but with which you can impress your guests (after the pandemic!). It is made in 10 minutes, from 4 basic ingredients and with a minimum of effort. In fact, they are made so easy that they can be made even by a child!

The candies can be adapted to your tastes and you can add other ingredients, such as: dried fruits, raisins, coconut flakes, pieces of shit, etc. I prefer them in the shape you will find below, they taste like the famous Ferrero Rocher. (And between us, we know exactly what they contain and have fewer calories & # 8211 48 kcal, at the size I made).

And if I still remember, don't forget to try the Ferrero Rocher cake.


75 g crushed folk biscuits

50 g chopped hazelnuts

25 g hazelnuts for decoration.


  • I crushed the biscuits on the robot, then transferred them to a bowl and added the rest of the ingredients: nutella, 50 g hazelnuts and milk. Add the milk little by little, until you get a mixture that is easy to shape, but not soft!
  • I formed the candies in the palm of my hand, rolled them in hazelnuts (you can use chopped walnuts or even coconut flakes), then I placed them on the candy wrappers. If you don't have them, put them directly on the plate.

Chocolates with hazelnuts

1. Finely chop 1/2 the amount of chocolate and place in a bowl. Pour the cream for hot cream over the chocolate and mix until you get a homogeneous and creamy consistency.
2. Add the vanilla essence and 1/2 of the amount of ripe and finely chopped hazelnuts, then mix and put the composition in the fridge to harden for

20 minutes.
3. After the chocolate has hardened, take about 1/2 tablespoon of the composition, flatten it and add a whole hazelnut in the middle. Cover it and roll the chocolate between your palms to round it. Do the same with the rest of the composition.
4. Mix the rest of the chopped hazelnuts with the chopped ice cream cones (with a spatula or in a food processor). Melt the remaining chocolate and then pass each truffle through the dry mixture, then through the melted chocolate. Place them on a grill with a baking sheet underneath, so that the excess chocolate flows on the sheet. Serve them after cooling.

Guerilla cheesecake

I bought everything I needed, neglecting a minor aspect: the house where I lived in Bucharest did not have a tray suitable for baking such a cake. Going out of the house and looking for removable round trays didn't seem effective to me, so I adopted a guerilla baking strategy, meaning I improvised with what I had on hand. I mean, I baked the cake in a flat-bottomed circular strainer lined with baking paper. It's less complicated than it looks, and here I'm not talking about baking as much as removing the cake from the strainer. All you have to do is make sure you've left enough baking paper outside, have something to hold on to, and that the cake has cooled completely before you take it out. That being said, let's move on to the recipe, because that interested you more than the strainer in which I baked it. From the quantities below come out ten generous portions, and for baking you need a circular tray with a removable bottom, from those used to bake cake tops, with a diameter of 28 cm.

The top is very simple: 300-320 g biscuits with oats (you can find them in bulk, in almost any supermarket), crush well and mix with 200 grams of melted butter.

It is not necessary to turn the biscuits into powder, the larger pieces may remain, but not very large.

Butter can be greasy, but not the fattest. If you see that 200 grams of melted butter does not bind the composition well enough, add another 50 grams.

I baked the countertop for 15 minutes at 180 degrees Celsius. I took it out of the oven and let it cool a bit.

Yumm side: 400 g Philadelphia cheese, 600 g mascarpone, 125 g powdered sugar (you can put more, for me it was sweet enough so), the peel of a large lemon given through a fine grater, three eggs, 30 milliliters of Pineau de Charente (you can use Marsala, Lacrima lui Ovidiu or a good cognac, but you can just as well skip it).

It is important to add the eggs one at a time to incorporate well. A spatula (yes, that's why I didn't have one at hand) made of silicone is more suitable than a target, as it doesn't bring too much air in the composition, but you can also handle the target as long as you don't become too energetic.

Pour the composition over the counter. Bake the cake for an hour and a quarter at 140 degrees Celsius. It will bake evenly and will not crack on the surface or in depth.

I was once convinced that you have to leave this cake in the oven until it cools down completely if you don't want it to crack. I came to the conclusion that if you are careful when you make the composition, that is if you do not bring air with mercilessness in it, and if you do not hurry to bake (you can go with the temperature to 130 degrees Celsius and have patience 90-100 minutes) , nothing will crack.

Given the conditions, I said I was satisfied. In fact, the result was well above average, with or without strainers.

Hazelnuts have been harvested in the Black Sea region and Turkey for at least 2,300 years. Turkey is still the world's largest exporter of hazelnuts. Today, they are grown in many parts of the world, and demand has grown substantially. A hazelnut can produce nuts up to the age of 80.
In ancient times, hazelnuts were used as medicine, being mentioned in Chinese manuscripts dating from 2838 BC.
Hazelnuts contain protein, healthy fats, fiber, manganese, copper, vitamin E, B6, C, K, thiamine, magnesium, folate, phosphorus, iron, potassium, niacin, calcium and zinc.
1 Promotes heart health
In general, walnuts fight heart disease, and hazelnuts are no exception. They contain vitamins and minerals that promote heart health. In addition to fiber, they also contain a large amount of monounsaturated fatty acids, which help reduce LDL cholesterol (bad) and increase HDL cholesterol (good).
Studies conducted by the American Society of Nutrition have shown that diets rich in hazelnuts have lowered LDL cholesterol, reduced inflammation and improved blood lipids.
These hazelnuts also contain a considerable amount of magnesium, which helps regulate the balance of calcium and potassium and is essential for blood pressure.
2 Helps control diabetes
In a 2015 study published in the American Journal of Clinical Nutrition, an interesting result was produced on how diabetic patients reacted when they introduced hazelnuts into their diet. It was concluded that they recorded decreases in cholesterol levels. The surprising variable was that hazelnuts have a stronger effect on diabetics than for those without diabetes.
3 Antioxidant
The antioxidants present in hazelnuts eliminate harmful free radicals from the body and help prevent disease. They are an excellent source of vitamin E, which helps fight aging and disease by reducing inflammation.

4 Stimulates the brain
Peanuts are full of elements that can improve cognitive function of the brain and help prevent degenerative diseases later in life. Due to high levels of vitamin E, manganese, thiamine, folic acid and fatty acids, a diet supplemented with hazelnuts can help maintain brain health.
In a recent study published in Nutritional Neuroscience, hazelnuts were tested for their neuroprotective qualities. When offered as a dietary supplement, hazelnuts have been able to improve memory and prevent anxiety.
5 Helps prevent cancer
Due to the large number of antioxidants, it fights cancer. Vitamin E is the most notable cancer prevention supplement. Studies have shown the ability of vitamin E to reduce the risk of prostate, breast, colon and lung cancer, while preventing the growth of mutations and tumors.
6 Hazelnuts increase bone strength
Wonderful hazelnuts are rich in essential minerals needed by the body to ensure healthy bones. Menopausal women may have fragile bones, especially if they have osteoporosis.
7 Contributes to skin and hair health
Vitamin E from hazelnuts helps maintain healthy skin and hair. The antioxidant capabilities of this vitamin can help prevent damage caused by UV rays or cigarette smoke. It also helps improve blood circulation and reduces inflammation. Vitamin E helps treat scars, acne and wrinkles, due to its ability to regenerate skin cells.
8 Protects muscles
Magnesium plays a vital role in regulating the amount of calcium that reaches the cells in the body. An adequate amount of calcium encourages muscle contractions and allows the muscles to relax, which helps you avoid tension, spasms, muscle cramps and fatigue.
Careful! If you are allergic to peanuts, they can cause serious reactions, sometimes life-threatening!


Mix flour with salt and water. Form a crust and cover it with food-grade plastic wrap. Leave it in the fridge for 2 hours. Meanwhile, form a rectangle of butter. Spread the shell in a rectangular shape and place the butter in the middle. Fold like an envelope, and begin to stretch lengthwise. When it starts to exceed the width of the table, fold it in half and put it back in the fridge for 2 hours. Repeat this process twice more. You can be inspired by the Video 1 link in the description.

Spread the puff pastry and place it on the back of two oven trays. Cover it with baking sheet and place a second tray on top of it (so it doesn't swell). Bake at 220 degrees Celsius for 15-18 minutes (depending on your oven). Remove the tray from the top, apply with a brush a thin layer of syrup made of 200 g sugar and 150 g water. Put back in the oven, this time without the tray on top until browned. See how to do Video 2.

Pastry cream with hazelnuts

Pastry cream with hazelnuts

Froth the yolks with the sugar. Add the starch and mix well with a whisk. Boil the milk and add over the yolks. Stir with a fork and set on fire again. Stirring continuously for about 1 minute and a half, until it begins to harden. Let it cool for 10 minutes and add the hazelnut paste. If you want to make your own hazelnut paste, you can find it in the Video 3 link.
Leave to cool for 2 hours.

Whipped cream with vanilla

Add the vanilla bean in the liquid cream. Let it cool.
The next day we beat the whipped cream and add the powdered sugar towards the end.


Cut 4 strips of 7 cm by 20 cm puff pastry. Puff pastry, cream, puff pastry, cream, puff pastry, cream, puff pastry. Let cool for 1 hour to set. Turn it to one side and pour the whipped cream on top.

Instant BIO powder for the original almond drink, 800g Ecomil

Gluten free
Ingredients: instantly partially defatted almonds * (60%), corn maltodextrin *, rice syrup *, agave syrup *, pea protein *, almond oil *, natural almond flavor *.
* from ecologically certified crops.
Product made in a processing unit of nuts, milk, soy, celery and sesame.

Preparation: dissolve 2-3 teaspoons in a glass of cold or warm water or
10 g of powder per 100 ml of water.
Ecomil almond milk is very pleasant at any time of the day. It can also be used for baking or cooking.

Nutritional information for 100g

Energy value 2016 kJ / 481 kcal

of which saturated fatty acids 1.9 g

* = 22% VNR // ** = 52% VNR
VNR = Nutritional reference values

Preferably consumed before the date written on the package.
Store in a cool, dry place.
After opening, consume within 2 months.

Main characteristics of ECOMIL vegetable drinks:
- 100% vegan, no animal ingredients, no lactose.
- They have the best quality vegetable protein.
- Gluten free
- Cholesterol free.
- No added salt.
- Suitable for vegetarians and vegans.
- No preservatives and dyes.
- No genetically modified ingredients (NO GMO).

All ECOMIL ingredients and products are organic, controlled and certified in accordance with EU Regulation EC 2092/91. The use of organic ingredients ensures the quality of the raw material, grown without artificial chemicals or GM technology and without artificial additives during production and processing.
In addition, Nutriops Ecomil follows a traceability program throughout the production process and holds ISF, BRC and ISO 22000 certificates. Ecomil products are also controlled and certified organic by the Council of Organic Agriculture of the Region of Murcia (ES-ECO-024 -MU) and the Committee for Organic Agriculture of the Valencian Community (ES-ECO-020-CV) - SPAIN.

Walnut cookies

If you like walnut sweets, the recipe for walnut cookies will become your favorite.

They are very easy to prepare and will be loved by the whole family.
Walnuts can also be replaced with hazelnuts or coconut.

You can do walnut cookies and for holiday cake trays.

The recipe for vegan biscuits that melt in your mouth

This vegan biscuit recipe requires very few ingredients, all healthy and delicious. These are:

  • Peanut butter
  • Chickpea flour
  • Cashew milk (vegetable milk)
  • Chia
  • Honey
  • Vanilla

We add a little baking powder and salt, ingredients that are not missing from any kitchen, and we guarantee that you will get some biscuits like you have never eaten before.

It can't be faster than that. Homemade cookies in 30 minutes

If you usually think of sweets as something that takes a long time, our recipe will change your mind. It only needs 6 ingredients and is ready in just half an hour.

Homemade biscuits are a delight, but you often avoid their recipes because you know that sweets take a long time. It is true that the classic sweet cookie dough also requires a rest and cooling time, but we were surprised to discover simpler recipes that are ready much faster.

Our proposal of homemade biscuits consists of only 6 ingredients that many people normally have in the kitchen. And even if you don't have all of them, they can be replaced with cheaper options. Basically, you need brown sugar, salt, flour, vanilla, butter and a mixture of roasted nuts. They can be classic walnuts or hazelnuts, almonds, pistachios, peanuts, pecans, which you can already find fried at the supermarket. From them you can choose two, the ones you have at hand.

The dough does not need to be refrigerated, so the preparation time is significantly reduced. Test the recipe and tell us if you liked it.

Ingredients (for 36 pieces):

  • 170g roasted hazelnuts, unsalted
  • 85g fried, unsalted almonds
  • 100g brown sugar (can be replaced with caster sugar)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 150g flour
  • 230g unsalted butter, cold, cut into cubes

Mix the almonds with the sugar, salt and half of the hazelnuts. Mix them with an electric chopper or a blender to grind them. Add the flour and mix it with them. Put the vanilla extract and then the diced butter. Mix a few more times until smooth and a soft dough is formed. Everything takes a maximum of 5-6 minutes.

Form balls of 2 cm from the dough, which you can place in a tray on a greased baking paper, a few centimeters apart. With your fingers or the palm of your hand, flatten the balls until you form biscuits up to 1 cm thick.

Chop the rest of the hazelnuts and sprinkle them on the biscuits, pressing them lightly to stick to the dough.

Bake the biscuits for 15-18 minutes, until golden. Take them out to cool on a grill.

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