Recipies

2 cups toasted hazelnuts

1 1/4 cups granulated sugar

3/4 cup cake flour (divided)

1/2 teaspoon salt

7 egg whites

6 egg yolks

1 1/2 teaspoons vanilla extract

1/4 cup unsalted melted butter

Powdered sugar for dusting

Heat the oven to 325 degrees. Butter and flour a 9-inch spring form pan. Grind the hazelnuts and 1/4 of the sugar in a food processor until nuts are finely ground (not to butter). Add the flour and half of the salt and pulse a few more times to make a powdery texture.

Beat the egg whites with remaining salt until soft peaks form. Gradually pour in 1/2 cup of the sugar and continue beating until peaks crest softly without collapsing. Scrape them into a large bowl. Add the yolks to the mixing bowl without washing it. Add the remaining sugar and beat on high until the batter is thick and pale and a ribbon holds for 3 seconds. Add the vanilla.

Fold the yolks into the whites and then sprinkle a fourth of the nut and flour mixture over the eggs. Mix the batter thoroughly, but take care not to over mix and deflate the whites. Fold in 1/3 of the flour-nut mixture, followed by 1/3 of the melted butter. Continue until all the nuts and butter are used. Scrape the batter into the prepared pan and bake in the center of the oven until browned and the sides are slightly pulling away from the pan, about 1 hour. Remove, cool slightly, then remove the rim.

Serve the cake with the baked side facing up or reverse it and remove the base of the pan for a smoother surface. Shake the powdered sugar through a strainer over the top of the cake and service it with whipped cream laced with Frangelico.

Favorite Hazelnut Recipies

Hazelnut Torte

Hazelnut Crisps

1 cup toasted hazelnuts

1 tablespoon sugar

1/2 cup (1 stick) unslated butter

1/2 cup brown sugar (packed)

1/4 teaspoon salt

1 teaspoon vanilla extract

1 egg yolk

1 1/4 cups flour

Grind or pulse the hazelnuts with the granulated sugar in a food processor until fine, but with a few chuncks scattered throughout.

Cream the butter and brown sugar with the salt until light and fluffy, then stir in the vanilla and egg yolk. Stir in the hazelnuts and flour.

Shape the dough in a rough log, wrap it in wax paper or plastic wrap, then run the dough between your thumb and forefinger to force it into a cylinder about 1 1/2 inches in diameter. Keep it round, or square the sides. Refrigerate the dough until firm, at least 1 hour, preferably longer.

Heat the oven to 350 degrees. Cut the log into 1/4 to 1/2 inch thick slices and place them on 2 baking sheets, leaving at least 2 inches between each piece. Bake until lightly browned on top, about 15 minutes, remove the crisps to a rack to cool; they’ll get crispier that way.

Hazelnut Salad

1/4 cup toasted hazelnuts (chopped)

3 pears, cored, thinly sliced lengthwise

Salt (to taste)

3 to 4 tablespoons vinaigrette

3 handfuls watercress (stems removed)

Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly.

Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens.

Peeling Hazelnuts

Hazelnuts have papery peels that may be removed before using the nuts in a dish. Getting rid of the peels is simple. Toast the hazelnuts on a jellyroll pan in a 350-degree oven until they are fragrant, about 10 to 15 minutes. Spread a handful at a time on a dry kitchen towel and rub them briskly. The peels will come right off.

Premium 100% Certified Organic Hazelnuts

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Site Last Modified:

November 2002

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