21 Hazelnut Desserts to Make ASAP

Super Easy Hazelnut Pastries

Known in France as palmiers, these pastries are super simple to make and require only three ingredients: frozen puff pastry, chocolate-hazelnut spread, and chopped hazelnuts. Serve warm with a scoop of vanilla ice cream for a decadent dessert.

Double Dark Chocolate Hazelnut Cookies

The combination of roasted hazelnuts and dark chocolate in these delicious chocolate chip cookies makes them taste just like Nutella. Substitute bittersweet chocolate chips for the semisweet chips if preferred.

Norwegian Hazelnut Cake

This rave review from Melissa Oquendo sums up this hazelnut and chocolate cake: "This is ridiculously good. I whipped it up last-minute after being asked to bring a dessert to an impromptu going-away party and these were the ingredients that I had on hand. It was devoured and I immediately made another one the following day that we DIDN'T need to share!"

Hazelnut and Chipped Chocolate Cheesecake

If you love hazelnut desserts, this chocolate cheesecake has a triple helping! Ground hazelnuts in the crust, hazelnut liqueur in the filling, and chocolate-dipped hazelnuts on top. Perfect for a very special occasion.

Cinnamon Hazelnut Biscotti

Don't look any further for a hazelnut biscotti recipe. "I've made five of the biscotti recipes from this site and this is the best especially when you spread dark chocolate on the bottom," reviewer KIMBEE1556 says. "I must admit — I am now a true fan of the combination of cinnamon, hazelnuts, and chocolate!"

Holiday Cranberry-Hazelnut Tarts

Chopped hazelnuts and sweet cranberries are encased in warm caramel to make the filling for these cute phyllo pastry tarts. Perfect for cookie trays during the holidays.

• 14 Sweet Ways to Use Phyllo Dough

Pistachio Hazelnut Baklava

This double nut baklava can be made a day ahead for a delightful Middle Eastern pastry dessert. Reviewer Jimmy Myers sums up this wonderful recipe in his five-star rating: "The taste of this baklava made it well worth the work. I have never had better baklava anywhere ... it is a keeper for me!"

Hungarian Flourless Hazelnut Cake

A moist sponge cake made with ground hazelnuts instead of flour is sliced into three layers, and sandwiched together with whipped cream. Sprinkle chopped hazelnuts on top for decoration. "This is a fabulous torte," according to reviewer JanZ. "I've made it several times and it has been perfect EVERY time."

Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle

Wow your guests with this deluxe dried fig and roasted hazelnut cheesecake. It's best to make it a day in advance, as it requires time to set up in your freezer.

Nutella® Brownies

Vera Azar says these chocolate hazelnut brownies are "very fudgy, delicious, and decadent." Try adding roughly chopped chunks of hazelnuts instead of the chocolate chips if you're in the mood for an even nuttier version.

Air Fryer Nutella Mini Turnovers

These irresistible, crispy puff pastry triangles are filled with chocolate-hazelnut spread and chopped toasted hazelnuts. Dust with cocoa powder or powdered sugar for a lovely presentation. Arrange on a platter and serve at room temperature.

Hazelnut Truffle Cupcakes

Let the grown-ups indulge in these gorgeous cupcakes that have Ferrero Rocher candies baked inside. Bake them in gold foil liners for an extra special touch. Frost with a swirl of chocolate hazelnut spread, and place a whole hazelnut on top.

Tyrolean Nut Cake (Tiroler Nusskuchen)

This Austrian Bundt cake is flavored with ground hazelnuts and dotted with chocolate chips. It's perfect for making in advance and will stay moist for a few days if stored in an airtight container. Brush the cake with apricot preserves while it is still warm, and serve with sweetened vanilla cream if you like.

Raw Marzipan with Truffle Filling

Hazelnuts, dates, and cocoa powder are blended into a smooth, truffle-style filling that's wrapped up in a layer of homemade marzipan. The rolls are covered in melted chocolate and decorated with finely chopped hazelnuts to make these incredibly delicious after-dinner treats.

• How to Make Marzipan

Filbert Bars

Filberts, also known as hazelnuts, are the star of the show in these shortbread-style bar cookies. They are really quick to prepare, making them ideal for baking with kids. Serve warm with poached fruit for a cozy winter dessert, or with fresh peaches and ice cream in the summer.

Hazelnut Cups

Small chocolate shells are filled with a luxurious chocolate, hazelnut, and coffee cream to create these impressive bite-sized treats. Top with chopped hazelnuts and chocolate-covered coffee beans for extra elegance. The chocolate cups can be made up to one day in advance and stored in an airtight container in the refrigerator.

Hazelnut Gelato

Recipe contributor Katie Poppy says she was so inspired by the hazelnut gelato she enjoyed in Italy, she recreated it when she got home! Serve this indulgent dessert with a drizzle of runny Nutella and chopped roasted hazelnuts.

Viennese Chocolate-Nut Cake

This European-style chocolate cake is lovely and moist, yet not too sweet. It calls for equal amounts of all-purpose flour and hazelnut flour which gives it a rich, nutty flavor. Invert this cake onto a platter and dust generously with powdered sugar. Serve with a fresh raspberry sauce and whipped cream for an elegant dessert.

5-Minute Microwave Nutella Cake

This is a delightful chocolate-hazelnut mug cake. Recipe contributor Kitty suggests increasing the amount of cocoa powder and hazelnut spread to three tablespoons each if you need even more chocolate flavor. Top with a spoonful of vanilla ice cream and some toasted hazelnuts for added texture.

Pangiallo laziale (Italian Christmas Cakes)

Equal amounts of hazelnuts, almonds and walnuts feature in these irresistible Italian Christmas treats. Perfect for serving after dinner with a dessert wine or strong coffee.

Hazelnut Toffee Crunch

For any one who loves nutty candy or simply has a sweet tooth, this rich hazelnut toffee is sure to hit the spot! Feel free to use white chocolate instead of milk chocolate as the base. When completely cool, break into bite-sized pieces and store in an airtight container.