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.
5 to 5-1/2 ounces (whole shelled) = 1 cup coarsley chopped; 1 cup plus 2 Tbs finely chopped; 1-1/4 cups ground
Almonds will work well in almost any recipe calling for hazelnuts though the flavor will be a little different.
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
|Bake the hazelnuts on a rimmed baking sheet at 350°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.|