Ingredients
Makes about 1 cup
Toast and skin hazelnuts, but do not cool. In a food processor grind hazelnuts into a fine paste. Add oil and pulse until combined well. Hazelnut butter may be made 1 week ahead and chilled, covered.
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Reviews (4)
Back to Toptaste good but it was awful pealing every nut. it was not fun at all.
pbbrinck1
cincinnati
12/6/2010
Made this for the gianduia mousse cake, but enjoyed the extra all week, spread on bread with raspberry jam. Yum! Needs plenty of salt, though.
Anonymous
Moscow, Idaho
3/19/2010
Far too tedious! Use purchased hazel nut butter from the health food section of your local market.
Anonymous
Milwaukee, WI
5/25/2008
Add the oil 1 tablespoon at a time, and blend well between additions. I think 3 tbs. is too many.
mattfitz
Wallingford, CT
12/4/2007
