LA Times recipe
Total time: 20 minutes
Servings: Makes about 1 1/2 cups
Note: Use good-quality cocoa powder, such as Scharffen Berger.
2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
1. Heat the oven to 400 degrees. Spread the hazelnuts
evenly over a cookie sheet and roast until they darken and become
aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and
rub to remove the skins.
2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the
food processor and continue to process until well blended, about 1
minute. The finished spread should have the consistency of creamy peanut
butter; if it is too dry, process in a little extra hazelnut oil until
the desired consistency is achieved. Remove to a container, cover and
refrigerate until needed. Allow the spread to come to room temperature
before using, as it thickens considerably when refrigerated. It will
keep for at least a week.
enjoy!
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