<?xml version="1.0" encoding="utf-8" standalone="yes"?>
<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
  <channel>
    <title>Hazelnut on bake.now</title>
    <link>https://bake.now/tags/hazelnut/</link>
    <description>Recent content in Hazelnut on bake.now</description>
    <generator>Hugo</generator>
    <language>en-us</language>
    <lastBuildDate>Mon, 21 Sep 2026 00:00:00 +0000</lastBuildDate>
    <atom:link href="https://bake.now/tags/hazelnut/index.xml" rel="self" type="application/rss+xml" />
    <item>
      <title>Caramelized Hazelnut Yogurt Basbousa Bars</title>
      <link>https://bake.now/recipe/caramelized-hazelnut-yogurt-basbousa-bars/</link>
      <pubDate>Mon, 21 Sep 2026 00:00:00 +0000</pubDate>
      <guid>https://bake.now/recipe/caramelized-hazelnut-yogurt-basbousa-bars/</guid>
      <description>&lt;h2 id=&#34;what-makes-this-special&#34;&gt;What Makes This Special&lt;/h2&gt;&#xA;&lt;p&gt;This recipe uses caramelized yogurt as a centerpiece, which alters both the flavor and structure by exploiting yogurt’s protein and sugar content. The roasted hazelnuts and honey accentuate the autumn theme, while the use of semolina and a syrup finish root it in Middle Eastern tradition. The warm, nutty color palette is deliberate and achieved through careful roasting and caramelization.&lt;/p&gt;&#xA;&lt;h2 id=&#34;ingredients&#34;&gt;Ingredients&lt;/h2&gt;&#xA;&lt;p&gt;All ingredients play a structural or flavor role. Semolina provides crumb and texture. The caramelized yogurt is the key differentiator: it contributes both acid and a Maillard-driven complexity. Hazelnuts mirror regional comfort flavors. The syrup ensures moistness and shelf-life.&lt;/p&gt;</description>
    </item>
  </channel>
</rss>
