Hazelnut Paste Food
BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)
Provided by Melissa Hamilton
Categories Sauce Chocolate Dessert Valentine's Day Vegetarian Kid-Friendly Low Sodium Low Cholesterol Edible Gift Hazelnut Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
- Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
- Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
HAZELNUT PASTE
This recipe is from Dundee Hazelnuts & The Oregon Hazelnut Industry. The cooking time is the estimated time for hazelnut roasting.
Provided by Mercy
Categories Fruit
Time 30m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Coarsely chop the hazelnuts.
- In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy.
- Add egg whites, powdered sugar and liqueur.
- Blend until paste forms.
- Wrap and store in a covered container, up to 2 weeks.
Nutrition Facts : Calories 79.6, Fat 5.8, SaturatedFat 0.4, Sodium 2.7, Carbohydrate 6.6, Fiber 0.9, Sugar 5.3, Protein 1.6
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