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Hazelnut and Filbert Cooking Tips, Measures, and Substitutions

How to remove hazelnut skins

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hazelnuts, filberts, nuts, substitution, tips, recipes, receipts

Hazelnuts / Filberts

© 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Hazelnut and Filbert Cooking Tips, Measures, and Substitutions

• 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 Tablespoons.

• Macadamia nuts may be substituted for hazelnuts or filberts if need be.

More About Hazelnuts and Hazelnut Recipes:

Hazelnut / Filbert Tips, Measures, and Substitutions
Why are hazelnuts called filberts?
Hazelnut / Filbert Storage and Selection
Hazelnut History
More Nut Information Articles
Hazelnut / Filbert Recipes
Hazelnuts Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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