Pure homemade hazelnut paste, the perfect ingredient for Hazelnut ice cream with an ice cream machine or even the no-machine version, but also for Hazelnut tiramisu, Hazelnut bavarian cake, Hazelnut and dark chocolate semifreddo and much, much more. Pure hazelnut paste is very useful for preparing ice creams, spreadable creams, mousses, cakes and all kinds of desserts. Unfortunately, the versions you commonly find in stores are often not pure, containing added fats, preservatives, flavorings and sometimes sugar. But did you know you can make it at home with a few simple steps and the help of a good blender, creating a perfect “hazelnut butter” that’s great to spread on bread? Follow me in the kitchen — the simplicity of this basic recipe will surprise you! As always, I remind you that if you want to stay updated on all my other recipes, you can follow my my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 6 oz
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Homemade hazelnut paste, ingredients:
- 5.3 oz (about 1 cup) hazelnut pieces (or whole peeled roasted hazelnuts)
- 1 1/3 tbsp sunflower seed oil (only if necessary (about 20 g))
Tools
- Blender / Mixer
Preparation
To make pure hazelnut paste you’ll need hazelnuts that are already roasted — usually those sold commercially are already roasted.
If instead you have hazelnuts with the skin on, gather them on your oven tray or in the basket of your air fryer, roast them at 356°F for 15–20 minutes, stirring often. After this time the hazelnuts should be a little darker and the skin should come off by rubbing them together (if not, prolong the roasting). Once the skin is removed, place them in the jar of your blender and start blending.
You will see that little by little the hazelnuts will change texture: they will first become like wet sand, then, as they warm up, they will release their oil and begin to become increasingly “fluid.” Stop when you reach the creaminess you desire. The real challenge in making hazelnut paste lies in your blender’s ability to homogenize everything: depending on the blade speed, you may obtain a smoother or a slightly more textured result.
Store the hazelnut paste in the refrigerator and consume within 6 months.
Notes
Some recipes to use the hazelnut paste:
–Hazelnut and dark chocolate semifreddo; –Massari’s chocolate and gianduia panettone. –Hazelnut and pistachio cheesecake;
–Hazelnut and dark chocolate semifreddo; –Massari’s chocolate and gianduia panettone. –Hazelnut and pistachio cheesecake;
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