The best delicious Toasted Oregon Hazelnut Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Toasted Oregon Hazelnut Cakes recipe today!
Hello my friends, this Toasted Oregon Hazelnut Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Toasted Oregon Hazelnut Cakes is amazingly delicious, and addictive, everyone will be asking for more Toasted Oregon Hazelnut Cakes.
What Makes This Toasted Oregon Hazelnut Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Toasted Oregon Hazelnut Cakes.
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2 c Roasted Oregon hazelnuts
1 1/2 tb Fresh basil, minced
1 1/2 tb Fresh thyme, minced
2 ts Fresh marjoram, minced
1 c Minced onion
2 10-inch flour tortillas
– dried on griddle or grill
– then crumbled/chopped
1/2 lb Grated muenster cheese
-OR emmentaler cheese
1 ts Ground black pepper
1 ts Salt
2 Eggs
Vegetable oil
Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas,
cheese, pepper and salt. Place the mixture in the bowl of a food
processor fitted with a metal blade; pulse until coarsely chopped.
Beat eggs in a medium bowl; fold nut mixture into the eggs. Measure
1/4 cup portions and use your hands to shape into oval cakes (you
should have 18 cakes). If preparing ahead, separate the cakes between
layers of wax or parchment paper, wrap tightly with plastic wrap and
refrigerate until ready to cook. Lightly oil a cast-iron skillet or
griddle and heat over medium heat. Grill hazelnut cakes until golden
brown, about 2 to 3 minutes on each side.
Yield: 6 servings (3 cakes each).
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
18 Cakes
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