Unsweetened Hazelnut Butter Food
CHOCOLATE ALMOND- HAZELNUT BUTTER
Steps:
- Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.
UNSWEETENED HAZELNUT BUTTER
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Toast and skin hazelnuts, but do not cool. In a food processor grind hazelnuts into a fine paste. Add oil and pulse until combined well. Hazelnut butter may be made 1 week ahead and chilled, covered.
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- Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet in a single layer. Roast for 12 minutes, rotating the pan halfway through.
- Add the still warm hazelnuts to your food processor. Process on high until the nuts turn into loose, fairly liquid butter, about 10 minutes, stopping to scrape the sides and bottom of the food processor bowl a few times during this process.
- Add the remaining ingredients to the food processor. Process on low for a few seconds, then process on high until very smooth, about 3 more minutes, scraping the sides and bottom twice.
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