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Lots of roasted hazelnuts...

If you had a large bag of hazelnuts, what would you make, or what would you recommend me to make/bake? They're unsalted. I bought a big bag of these on impulse and right now I'm looking for inspiration...
So far, I've got:
1. throw them into a granola mix
2. throw them on top of muffins before baking (chop first?)

What else?

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  1. The best use for hazelnuts I can think of is a batch of Bruti Ma Buoni, Italian cookies that are really hazelnut meringues. Here's a link:

    http://allrecipes.com/Recipe/Bruti-Ma...

    1. How about making hazelnut butter?

      Also I love to chop them and toss them with green beans drizzled with hazelnut oil (works well with leeks, too).

      1. If you want something quick, I posted a Williams-Sonoma biscotti recipe is good and uses a lot of hazelnuts, in this thread:

        http://www.chowhound.com/topics/348827

        For something more time consuming, I love this chocolate hazelnut souffle cake:

        CHOCOLATE-HAZELNUT SOUFFLE CAKE

        MOUSSE
        12 large egg yolks
        ½ c. sugar
        6 Tab. Frangelico
        ½ butter, room temperature
        4 oz. Bittersweet or semi-sweet chocolate, chopped
        6 Tab. Nutella
        1 c. chilled whipping cream

        MERINGUE
        ¾ c. hazelnut, toasted, husked
        6 Tab. Powdered sugar
        1 Tab. All purpose flour
        3 large egg whites
        3 Tab. Sugar

        CAKE
        ¾ c. hazelnuts, toasted, husked
        ½ c. all purpose flour
        8 oz. Bittersweet or semisweet chocolate, chopped
        1 c. butter

        6 eggs, separated
        1 c. sugar
        ½ tsp salt

        GANACHE
        1 ½ whipping cream
        12 oz. Bittersweet or semisweet chocolate, chopped

        FOR MOUSSE:
        Whisk egg yolks and sugar in medium saucepan to blend. Whisk in Frangelico. Add butter. Whisk gently over medium heat until mixture is thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and whisk until melted. Gently stir in Nutella. Transfer to large bowl; cool to room temperature. Beat cream in medium bowl until cream holds peaks; fold into chocolate mixture in 2 additions. Cover mousse and chill up to one day.

        FOR MERINGUE:
        Preheat oven to 300 deg. Remove sides from springform pan; cover bottom with parchment paper round (do not attach sides). Finely groun nuts w/ powdered sugar and flour in processor. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add 3 Tab. Sugar, beating until stiff, not dry. Fold in ground nut mixture. Spoon into bag fitted with 3/8 inch plain round tip. Starting in the center of parchment round, pipe continuous spiral of meringue to cover. Place pan with meringue on baking sheet. Bake 20 minutes. Reduce heat until golden but slightly soft to touch, about 20 minutes longer. Cut around meringue to loosen. Transfer meringue on parchment rack to cool completely (will be crisp).

        FOR CAKE:
        Preheat oven to 300 deg.. Attach sides to bottom and line with parchment paper. Blend hazelnuts and flour in processor until nuts are finely ground. Stir chocolate and butter in saucepan over low heat until melted and smooth; cool to lukewarm.

        Using electric mixer, beat egg yolks, ¼ c. sugar, salt in large bowl until thick ribbon falls when beaters are lifted, about 4 minutes. Fold in chocolate mixture. Using dry, clean beaters, beat egg whites until soft peaks form. Gradually add remaining ½ c. sugar beating until stiff but not dry; fold into chocolate mixture. Fold in nut mixture in 3 additions.

        Transfer batter to prepared pan. Bake until test inserted into center comes out with moist clumps still attached, about 40 mnutes. Cool completely (center will sink). Press edges to same level as center. Cut around cake, remove sides. Invert cake onto work surface and remove paper.

        Return meringue to same pan bottom. Spread 1 c. mouse over meringue; place cake on top. Attach sides of pan. Spoon remaining mousse over cake in pan; smooth top. Cover and freeze overnight.

        FOR GANACHE:
        Bring cream to simmer in medium saucepan. Remove from heat and add chocolate. Stir until melted and smooth. Cool until thickens enough to coat spoon thoroughly, about 2 hours.

        Place large sheet of foil on work surface; place cake rack in center. Remove sides from pan, place cake still on bottom pan on rack. Pour ganache over cake, smoothing sides and top with long spatula. Refrigerate until ganache is set, at least an hour, up to a day.

        1. I have made Jamie Oliver's Hazelnut Praline semifreddo and absolutely LOVED it. The best thing about it is that you get a lot of leftover praline crumbs that last a long time in the fridge and go just wonderfully on, um, pretty much anything you can think of.

          http://www.msnbc.msn.com/id/9123866/

          1. I make Jasmine rice with hazelnuts, sweet potatoes, and currants to serve with greens or broccoli on the side.