I know I can crack them and eat them, and toast them for an even better taste. I know they’re used in making Nutella. I know they’re used in baking cookies and such, but my mind is blank. I have about 2 cups and we will eat them up a few at a time, but is there something they go well with, in baking or whatever?
No idea.
Gold, Filbert! Gold!!!
I saw a cooking show the other day where the host made spaghetti with cashew sauce. I looked up “hazelnut spaghetti” just now and found a lot of recipes. So you could try that?
Romesco sauce
I went through awhile where I loved putting them in chocolate chip cookies. Even better are my own recipe, Seattle Communion Wafers. Here’s a sloppy version:
The resulting cookies are dark brown, look like double-chocolate chip cookies, but have an intense coffee hit, and I think they’re pretty strongly caffeinated. The toasted hazelnuts give a great extra layer of toastiness.
That sounds delicious.
There are imitation Nutella recipes online if you’re interested in making your own.
Now that I have kids I don’t make them much, but they used to be a staple.
Pesto usually uses pine nuts, but I’ve seen recipes that use other kinds of nuts like hazelnuts. Here is one.
Melting moments sandwiched together with chocolate buttercream mixed with finely chopped, toasted hazelnuts.
Me neither.
They are a breakfast staple for me. Oats, yogurt, fruit, and nuts, filberts for preference. I’m not much for complicated cooking. They are also great on pancakes, in cookies, in a pear arugula salad, or just stuffed into your mouth when you need a snack. About my favorite nut.
Biscotti!
Mmmmmmmmmm everything sounds so good! I may try the halibut as I just bought some, and all the cookies sound wonderful.
Thanks for the suggestions.
My first thought was hazel-nut crusted fish, as well. I’ve had it in restaurants and it’s been excellent. I just realize that I don’t think I’ve ever eaten filberts!
I just made these using Alton Brown’s chocolate chip cookie recipe.
Crack is less addicting.
Substitute them for pecans in any pecan pie recipe? or maybe this chocolate hazelnut one?
Hazelnut crescents:
2 sticks unsalted butter, softened
½ cup sugar
1 large egg yolk
1 ½ cups ground hazelnuts
1 ¾ cups sifted flour
1 tsp. vanilla
¼ tsp. salt
Cream butter and sugar until fluffy. Beat in yolk and nuts. Add flour in three batches, stir in vanilla and salt. Chill dough 30 minutes covered in plastic wrap. Roll 1 tbsp. of dough into 2 1/2 inch rope and shape into crescent. Bake at 350 on ungreased sheet for 15-17 minutes. Transfer cookies to rack and let cool. Sprinkle with powdered sugar.
For your consideration, I submit the insane goodness that is Nigella Lawson’s Nutella Cake.