Hazelnut Torte with Gingersnap Crust

Hazelnut Torte with Gingersnap Crust is a delectable dessert that combines the rich flavor of hazelnuts with the spicy kick of gingersnaps. This dish is perfect for any occasion and is sure to impress your guests.
To make this Hazelnut Torte with Gingersnap Crust, you will need the following ingredients:

For the crust:

- 2 cups gingersnap cookies, crushed
- 1/2 cup unsalted butter, melted

For the filling:

- 2 cups hazelnuts, toasted and chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
To start, preheat your oven to 350°F. In a mixing bowl, combine the crushed gingersnap cookies and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and set aside to cool.
Next, prepare the filling. In a food processor, pulse the hazelnuts until finely ground. In a separate mixing bowl, cream together the sugar and softened butter until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the ground hazelnuts, flour, salt, and vanilla extract until well combined.
Pour the filling into the cooled gingersnap crust and smooth out the top. Bake for 45-50 minutes, or until the torte is golden brown and a toothpick inserted into the center comes out clean. Allow the torte to cool completely before slicing and serving.
This Hazelnut Torte with Gingersnap Crust is a perfect combination of sweet and spicy flavors. The gingersnap crust adds a nice crunch to the creamy hazelnut filling. This dish is best served chilled and can be topped with whipped cream or fresh berries for an extra touch of sweetness.
Type: Dessert
Main Ingredients: Hazelnuts, Gingersnap Cookies, Butter