Hazelnut Flour
- 1 cup (1 cup) hazelnuts, shelled, unsalted; raw, blanched (peeled), or roasted (peeled or unpeeled)
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Pulse the hazelnuts until finely ground, about the consistency of grated parmesan.
Notes
- For the most elegant and refined sweets, use peeled (roasted or blanched) hazelnuts, and process to a fine ground.
- For sweets with a more rustic texture, color and taste, use hazelnuts with the skins on. If you like, leave a small portion of the nuts coarsely ground, with bigger granules here and there.
- Sometimes I add a small pinch of salt to enhance the nutty flavor.
- I have also used successfully a stick immersion blender attached to the processor bowl that came with it.
Storing
Stores well in an airtight container in the refrigerator for a month, or in the freezer for a couple of months. Discard is smells rancid.Tools
- Food Processor or a stick immersion blender attached to the processor bowl that comes with it
Nutrition Information
Calories: 754kcal (38%) | Carbohydrates: 20g (7%) | Protein: 18g (36%) | Fat: 73g (112%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 10g | Monounsaturated Fat: 55g | Potassium: 816mg (23%) | Fiber: 12g (50%) | Sugar: 5g (6%) | Vitamin B1 (Thiamine): 1mg (67%) | Vitamin B2 (Riboflavin): 0.1mg (6%) | Vitamin B3 (Niacin): 2mg (10%) | Vitamin B6 (Pyridoxine): 1mg (50%) | Vitamin C: 8mg (10%) | Vitamin E: 18mg (120%) | Vitamin K: 17µg (16%) | Calcium: 137mg (14%) | Folate (Vitamin B9): 136µg (34%) | Iron: 6mg (33%) | Magnesium: 196mg (49%) | Selenium: 3µg (4%) | Zinc: 3mg (20%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.