Hazelnut flour

Finely ground hazelnut kernels, oily and gluten-free, with a rich sweetish nutty taste, for dacquoise, macarons, praline and gluten-free baking.

Hazelnut flour is finely ground hazelnut kernels (with or without skin), light or brownish beige, slightly moist, oily, gluten-free, with a rich sweetish nutty taste and aroma. It is used for dacquoise, macarons, praline, cakes and cookies, gluten-free baking, streusel and cake layers, added to creams, spreads and coating and partially replaces wheat flour.

Recipes with this ingredient

Apple-cinnamon mousse cakeAuthor's cuisine | Bakery and desserts

The recipe is taken from Anna Aksenova's book "Mousse cakes. As easy as pie!

180

Vegan coffee cakeAuthor's cuisine | Bakery and desserts

Recipe from the book by Alena Andreasyan "Gastronomic novel."

Arabica CakeFrench cuisine | Bakery and desserts

A dessert by Christian Lorenzini, chef of the Moscow restaurant Christian. Two dozen ingredients, including hazelnuts and hazelnut flour, sesame, two types of cream, white chocolate - and two spoons of coffee.

Fruit CookiesMoldovan cuisine | Bakery and desserts

Fruit cookies are a fragrant treat of Moldovan cuisine, combining the warmth of spices and the sweetness of dried fruits. Its roots trace back to traditional recipes where citrus adds freshness and nut flour enriches the flavor. Honey and brown sugar create a caramel hue, making the cookies soft and tender. Cocoa and spices bring depth, while subtle notes of ginger and nutmeg add a light spiciness. They are prepared for cozy family evenings and celebrations when something homely and warming is desired. Perfectly pairs with tea or coffee, offering delight in every bite.