How To Make Hazelnut Butter Recipes

CINNAMON HAZELNUT BUTTER

Steps:

• Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes, or until fragrant and golden brown.
• Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier nut butter. But it doesn't have to be perfect!
• Leaving excess skin behind, scoop hazelnuts into a food processor or high speed blender. Blend on low until a butter begins to form - about 7-9 minutes total - scraping down sides as needed.
• Once the hazelnut butter is creamy and smooth, add the ground cinnamon, sea salt, and coconut sugar (optional).
• Blend/puree again until well incorporated. Taste and adjust seasonings as needed.
• Transfer hazelnut butter to a clean jar and store at room temperature for up to 3 weeks, or in the refrigerator for up to 2 months (or more).

HOMEMADE HAZELNUT BUTTER

Steps:

• To begin, roast the hazelnuts in the oven at 165ºC (fan assisted) for 15 minutes. Leave them to cool till warm-to-the-touch.
• Remove the skin from the hazelnuts. To remove the skins you can either simply scrunch them in your hands or bunch them up within a clean towel and rub between your hands. The skins will fall off the roasted nuts fairly easily, this way as the friction of the nuts rubbing together will cause the skins to loosen.
• Blend them in a high-speed processor/blender. It's best to do so at intervals so the nuts (and machine) don't overheat. The longer you blend the runnier the nut butter consistency will be. For a smooth runny hazelnut butter, blend for about 15 minutes with breaks every 2-3 minutes.
• Once the hazelnut butter is ready, simply transfer it to an airtight glass container and keep this in the fridge for 2-3 months or at room temperature for around a month.

THIS SIMPLE HAZELNUT BUTTER IS WAY HEALTHIER THAN NUTELLA

Steps:

• Place hazelnuts, salt, and cinnamon (if using) into a blender. Starting on the lowest speed and blend mixture until crumbly-about 30 seconds to 1 minute. Increase speed and blend about 1 to 2 minutes until smooth and creamy, scraping down sides with a rubber spatula as-needed.
• Use the rubber spatula to scoop hazelnut butter into an airtight container. Keep refrigerated.

CHOCOLATE-HAZELNUT BUTTER

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

HAZELNUT & CHOCOLATE BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove form the oven and leave to cool completely.
• Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.