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filberts

What is it?

Hazelnuts are delicious ground in pastries, tortes, tarts, and ice cream. Add chopped hazelnuts to a winter fruit salad, or dress steamed asparagus with a hazelnut vinaigrette and then sprinkle on plenty of roasted, chopped hazelnuts.

Kitchen math:

5 to 5-1/2 ounces (whole shelled) = 1 cup coarsley chopped; 1 cup plus 2 Tbs finely chopped; 1-1/4 cups ground

Don’t have it?

Almonds will work well in almost any recipe calling for hazelnuts though the flavor will be a little different.

How to prep:

Though some bakers like the slightly bitter flavor of hazelnut skin, some recipes called for skinned nuts. You can buy already skinned hazelnuts or skin them yourself. An easy way to do this us to toast the nuts in a single layer on a baking sheet in a 375°F oven until the skins are mostly split and the nuts are fragrant, about 10 minutes. Wrap the hot nuts in a clean dishtowel and let them sit for 5 to 10 minutes. Then vigorously rub the nuts against themselves in the towel to remove most of the skin.

To peel hazelnuts

烤榛子的有框的烤盘,享年350岁°F until they’re fragrant and golden and the skins start to separate from the nuts, 12 to 15 minutes.		Wrap the nuts in a clean kitchen towel and, holding the towel closed, vigorously rub the nuts against each other to loosen the skins.		Open the towel and roll the nuts away from the skins. It’s OK if a little skin still clings to the nuts.

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Recipes

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  Recipe

  Italian Neapolitan Cookies

  These buttery cookies are a traditional Italian treat and easier to make than they look. The recipe uses one dough divided onto three portions and flavored with almond, mocha, and…

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  Recipe

  Deep-Dish Mascarpone Fig Pie with Ginger-Hazelnut Crust

  Purply-brown figs and toasted hazelnuts add earthy flavor to a rich mascarpone cream and a spicy gingersnap crust. You’ll need two large chilled bowls to make the mascarpone filling.

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  Recipe

  Hazelnut White Chocolate Cheesecake Bars

  These sophisticated cookies combine the flavors of earthy hazelnuts and sweet white chocolate. Depending on your craving, you can finish these bars with either bittersweet chocolate ganache or sour cream…

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  Recipe

  Turkey and Spinach Hand Pies

  These turnover-like pastries make a nice lunch paired with a green salad. Or enjoy them for a casual weeknight dinner.

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  Recipe

  Baked Plums with Cardamom Nut Crumble and Cream

  Warm, tender plums topped with softly whipped mascarpone and a crumble fragrant with cardamom are a simple, fuss-free dessert that also happens to be plate-licking good.

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  Recipe

  Endive and Radicchio Salad with Hazelnuts and Gorgonzola

  Bitter endive and radicchio are beautifully balanced by pungent gorgonzola nad sweet-tart cranberries in this quick and easy side dish. Serve with braised beef or seared steak.

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  Recipe

  Hazelnut-Cranberry Chocolate Bark

  Reminiscent of a Chunky bar, this bark is widely appealing.

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  Steam-Roasted Carrots with Yogurt and Dukkah

  This striking side dish can just as easily work as an appetizer—the carrots make fun finger food. For a pretty presentation, keep a little of the green tops intact.

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  Recipe

  Amber Ale Lentil Salad with Hazelnuts and Cherries

  The nutty notes of a mild ale play well with those in the lentils and hazelnuts, while cherries and parsley add bright contrast to this hearty side dish. It’s a…

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  Recipe

  Cardamom-Peach Galette with Toasted Hazelnuts

  The distinctive herby, citrusy flavor of cardamom pairs beautifully with ripe peaches. A honey glaze and a sprinkling of chopped nuts make the galette feel even more special. Serve it…