Hazelnut and filbert selection
Check hazelnuts and filberts by picking up a nut and shaking it. If it rattles inside the shell, this is an indication it has lost moisture due to age or mishandling and is now stale. The shells should be free of cracks or holes. Most markets now carry shelled and ground hazelnuts, which can be quite a timesaver in the kitchen.
Hazelnut and filbert storage
At room temperature, unshelled hazelnuts and filberts seldom last more than a month. Once shelled, they should be eaten as soon as possible. Shelled hazelnuts should last unopened up to 4 months in the refrigerator or 1 year in the freezer.
Hazelnut oil is more fragile. Store hazelnut oil in the refrigerator for up to 3 months.
Hazelnut and filbert cooking tips and usage
Hazelnut oil should be used sparingly. A little goes a long way. Avoid heat when using hazelnut oil so as not to sacrifice its delicate flavor. When using to flavor sauces, remove from heat and whisk in at the last possible moment.
Ground hazelnuts are popular in breads, pastries, and confections. They marry particularly well with chocolate and coffee.
For full flavor, roast and cool raw shelled hazelnuts before grinding or chopping.
To remove the paper skin, spread shelled hazelnuts in a single layer on a baking tray and roast at 275 F (130 C), stirring occasionally, for about 15 minutes until the skins begin to break. Roll in a clean tea towel, let rest for 10 minutes, and then gently rub back and forth to remove skins. Some bits of the skin may remain.
Bring hazelnuts to room temperature before using.
Cultivated hazelnuts are said to have a weaker flavor than wild ones.
2-1/4 pound hazelnuts in the shell = 1 pound shelled nutmeats.
1 pound hazelnuts in the shell = 1-1/2 cups nutmeats.
1 pound shelled hazelnuts = 3-1/2 cups.
1 cup shelled = 5 ounces.
4 ounces ground, lightly packed = 3/4 cup.
1 ounce ground, lightly packed = about 3-1/2 Tbsp.
Macadamia nuts may be substituted for hazelnuts or filberts if need be.
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