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1 hazelnuts
A small nut with a hard, glossy shell. Also known as filberts. -
2 gianduiotto
gianduiotto s.m. 'gianduiotto' (a type of Piedmontese chocolate).* * *[dʒandu'jɔtto]sostantivo maschile gastr. intrad. (typical chocolate of Turin made with chocolate and cream of crushed, toasted hazelnuts)* * *gianduiotto/dʒandu'jɔtto/sostantivo m.gastr. intrad. (typical chocolate of Turin made with chocolate and cream of crushed, toasted hazelnuts). -
3 panforte
panforte s.m. 'panforte' (Sienese cake).* * *[pan'fɔrte]sostantivo maschile gastr. = typical Christmas cake from Siena made from flour, sugar or honey, spices, candied fruit, almonds and hazelnuts* * *panforte/pan'fɔrte/sostantivo m.gastr. = typical Christmas cake from Siena made from flour, sugar or honey, spices, candied fruit, almonds and hazelnuts. -
4 filberts
See hazelnuts. -
5 linzertorte
An Austrian pastry comprised of a short crust dough flavored with ground almonds and hazelnuts, cinnamon, and lemon zest. This is then spread with raspberry jam and topped with a cross-hatch of dough. Almond paste is sometimes layered underneath the raspberry jam. Other versions of this use fresh cranberries or apricots in the filling. Lobster -
6 nocciole
( ITALY)hazelnuts -
7 noisettes
( FRANCE)hazelnuts; also, small, round pieces of meat (especially lamb or veal) -
8 nutella
A commercial brand of gianduja. This is a creamy paste of chocolate and Hazelnuts treasured in Italy. This is used in candy making, for flavored milk drinks, and when thinned out, spread on bread as a quick snack. -
9 praline
( FRANCE)an almond-sugar mixture used as a filling in some pastries and candies; this is not the same as the American or Belgium chocolate praline. / Brioches aux Pralines♦ In French cookery this is a powder or paste made of caramelized almonds and/or hazelnuts. American cookery refers to a candy consisting of caramel and pecans. -
10 zuccotto
( ITALY)ice-cream cake with sponge, fresh cream and chocolate♦ This is an Italian form of charlotte royale. In this dessert, triangles of sponge cake are placed in a bowl to form a shell for the filling. The filling consists of stiffly whipped cream which is studded with toasted almonds, hazelnuts, chocolate chips, and candied fruit. A final layer of cake is placed over this, and when well set, the dessert is inverted onto a platter to form a large dome, reminiscent of Florence's Duomo.
См. также в других словарях:
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