/ 300 g ground hazelnuts

Ground hazelnuts are the finely milled or powdered form of Corylus avellana nuts, native to temperate regions of the Northern Hemisphere, particularly Turkey, which produces over 70% of the world's supply. Hazelnuts are small, rounded nuts enclosed in a leafy husk, with a thin brown skin and pale, oil-rich kernel. The flavor is distinctly sweet, buttery, and slightly earthy, with natural oils comprising roughly 60% of the nut's composition. When ground, the nuts release their oils more readily, creating a paste-like consistency if ground finely enough, though commercial ground hazelnut products vary in texture from coarse meal to superfine flour.

Ground hazelnuts retain the nutritional profile of whole hazelnuts while offering improved incorporation into batters, doughs, and preparations where whole nuts would be too large or textually disruptive.

Ground hazelnuts are extensively used in European pastry and baking, particularly in Austrian, Italian, German, and Swiss cuisines. They feature prominently in pralines, chocolate confections, cakes, and tortes—most famously in gianduja chocolate and hazelnut-based spreads. In baking, ground hazelnuts replace or supplement wheat flour in cookies, brownie batters, and tart fillings, contributing rich flavor and a tender crumb. They are also used in savory applications such as coating for fish or poultry, as a thickening agent in sauces, and in dukkah-style spice blends. Ground hazelnuts work particularly well with chocolate, caramel, coffee, and stone fruits.