Westnut Hazelnut Recipes - www.westnut.com
Cinnamon and Spice Hazelnut Butter
Submitted by Red Star - Chef Rob Pando
Makes: 1-1/4 cups butter
Prep Time: 10 minutes
- 2 cups (9oz.) hazelnuts, toasted and blanched
- 1/3 cup powdered sugar
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
Food Processor General Directions: Place toasted hazelnuts in food processor container with all purpose blade. Process the coarse butter texture, about 3 minutes. (as hazelnuts are ground, they form a pasty ball which later smooths out). Gradually add sugar, salt, or other ingredients through feed tube. Scrape down sides; continue to process intil desired texture is achieved, 4-7 minutes.
Blender General Directions: Place toasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed. Continue to blend on low speed for several minutes, scraping down sides of container as required and adding another tablespoon of oil if necessary. When butter is fairly fluid, blend on high for 2-3 minutes or until desired texture is achieved. Gradually add other ingredients and blend on low until throughly mixed.
To Toast and Blanch Hazelnuts: Spread shelled hazelnuts in a shallow baking dish, pizza pan or jelly roll pan. Bake in 275-300 degree oven, stirring every 5 minutes. Toast until the internal color of the nut meats is tan or light brown (test by cutting nuts in half with a sharp knife). Remember that hazelnuts will continue to toast slightly after they are removed from oven. To blanch, rub warm nuts with a rough towel or between hands, to remove as many skins as possible.