/ 250 g roasted and ground hazelnuts
Rich in monounsaturated fats and vitamin E, hazelnuts provide substantial calories and healthy lipids; ground hazelnuts also contain fiber and minerals including magnesium and copper.
About
Hazelnuts (Corylus avellana) are the edible nuts of the hazel tree, native to temperate regions of the Northern Hemisphere, with major production in Turkey, Italy, and the Balkans. The nuts have a smooth, hard shell housing an oval kernel with a thin brown skin and pale flesh beneath. The flavor is distinctly sweet, buttery, and slightly earthy, with a delicate richness that intensifies when roasted. Roasting develops deeper, more complex flavors and reduces bitterness from the skin. When roasted nuts are ground, they yield a dense, oil-rich paste with a fine, granular texture that varies from coarse meal to butter consistency depending on grinding duration.
The brown skin of hazelnuts contains tannins and antioxidants; this is why many hazelnut preparations retain or remove the skin based on desired flavor profile. High-quality hazelnuts are typically blanched (skin removed) before grinding for a milder flavor, though roasted-in-skin preparations offer more pronounced, slightly astringent notes.
Culinary Uses
Roasted and ground hazelnuts serve as a foundation for both sweet and savory applications. In pastry and confectionery, hazelnut meal creates tender cakes, biscuits, and pralines, often appearing in European tortes and dacquoise layers. Hazelnut butter or paste (gianduja when combined with chocolate) provides richness to fillings, spreads, and sauces. In savory cooking, the ground nuts dust fish and poultry, thicken sauces (particularly in Turkish and Middle Eastern cuisines), and add body to salad dressings and vinaigrettes. Ground hazelnuts are also employed as a gluten-free flour alternative in baking, contributing moisture and structure while reducing the need for added fats.