Skip to content

Recipes

HAZELNUT FLOUR RECIPES

These recipes were developed specifically for use with Corylus Farms Hazelnut Flour. Substituting another, fattier brand of hazelnut flour is unlikely to produce good results.

(Jump to SAVORY RECIPES WITH CORYLUS FARMS HAZELNUT OIL.)

Hazelnut Pancakes

Makes about 3 servings

1/2 cup all-purpose flour
1/4 cup Corylus Farms Hazelnut Flour
1/2 teaspoon salt
1 teaspoon sugar
1 egg
1 cup buttermilk
1 tablespoon butter, melted
Oil for griddle

Sift the dry ingredients together into a bowl. In another bowl, whisk together the egg, buttermilk, and melted butter. Add the dry ingredients to the wet, being careful not to overmix. Cook pancakes of the size you prefer on a hot griddle. Serve them immediately with maple syrup, fruit syrup, or honey.

Hazelnut Waffles

Makes 4 to 6 servings

1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs separated
1/2 cup Corylus Farms Hazelnut Flour
2 cups buttermilk
3 tablespoons hazelnut oil

Sift together the dry ingredients, except the hazelnut flour, in a bowl, and set the bowl aside. In a second bowl, beat together the egg yolks, buttermilk, and hazelnut oil. In a third bowl, beat the egg whites until they form stiff peaks. Stir the egg-yolk-buttermilk mixture into the dry ingredients. Stir in the hazelnut flour, and then fold in the egg whites. Cook the waffles in a preheated and oiled waffle maker.

Hazelnut Scones

Makes 12 scones, to serve 6

1 cup all-purpose flour
1 cup Corylus Farms Hazelnut Flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter, cut into small cubes
1 egg, beaten
1/2 cup buttermilk
1/2 cup raisins

Preheat the oven to 425 degrees F. Stir together the flour, sugar, soda, and salt. Add the butter, and rub it with your fingers into the dry ingredients. Add the egg, the buttermilk, and the raisins. Stir briefly, just until the dough comes together, and then turn it out onto a floured board. Knead it gently about a dozen times. Cut the dough in half, and form each half into a ball. Flatten each ball to a circle about 5 inches in diameter. Cut each circle into six wedges. Put the wedges on a greased cookie sheet, and bake the scones about 15 minutes, or until they are golden brown.

Test with a toothpick to be sure they’re baked through to the center.

Serve the scones hot, on their own or with butter and jam.

Corylus Farms Hazelnut Butter Cookies

Makes about 3 dozen

1/2 pound (2 sticks) salted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 egg yolks
½ teaspoon baking soda

½ teaspoon baking powder
1/2 teaspoon salt
3 cups Corylus Farms Hazelnut Flour
1 cup chopped or whole roasted hazelnuts (optional)

Preheat the oven to 350 degrees F. Line two baking pans with parchment paper. Cream the butter. Add the sugars and the vanilla, and mix until smooth. Beat in the eggs and yolks one at a time, but don’t overmix. In a separate bowl, whisk together the flour, baking soda, and baking powder, and then stir the dry ingredients into the egg mixture. Blend well. The dough will be thick but slightly sticky.

Roll the dough into 1- to 11/2-inch balls. If you like, roll the balls in chopped hazelnuts, or press a whole nut in the center of each. Space the balls several inches apart on the baking pan; these cookies will spread. Bake the cookies until they are browned, about 15 minutes. Let them cool on a pan for a few minutes before transferring them to a rack.

Soft Hazelnut-Ginger Cookies

Makes about 2 dozen

6 ounces (1 1/2 sticks) salted butter, at room temperature
1 cup light brown sugar
1 egg
1/4 cup molasses
1 1/2 cups whole-wheat pastry flour
3/4 cup Corylus Farms Hazelnut Flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
Sugar

Set the oven at 375 degrees F. In a mixing bowl, cream the butter, and blend in the sugar. Beat in the egg and molasses. In another bowl, stir together the flours, soda, and spices. Stir the dry ingredients into the wet, and mix well. Cover the bowl, and chill the dough for at least 1 hour.

Shape the dough into 1-inch balls, and roll each ball in sugar. Place the balls on a baking sheet. Bake the cookies for about 10 minutes, and let them cool on the pan for about 4 minutes before removing them to a rack.

Blueberry-Hazelnut Jam Bars

If you like, add chopped toasted hazelnuts to the dough.

1 1/3 cups all-purpose flour
2/3 cup Corylus Farms Hazelnut Flour
2 cups old-fashioned rolled oats
1 1/2 teaspoons baking soda
1 1/4 cups softened salted butter
1 cup light-brown sugar
2 teaspoons vanilla extract
1 1/2 cups blueberry jam

Heat the oven to 350 degrees F. Line a 9-by-13-inch pan with parchment paper, letting the paper hang over the edge on two sides. In a medium bowl, stir together the flours, oatmeal, and baking soda. In a large bowl, cream the butter and sugar. Beat in the vanilla. Stir in the dry ingredients. Spread a little more than half the dough in an even layer in the bottom of the prepared pan. Bake the dough for 15 minutes.

Remove the pan from the oven (leaving the oven on), and spread the jam evenly over the cookie base. Crumble the remaining dough over the jam. Return the pan to the oven, and bake the cookies about 25 minutes more, until the topping is golden brown.

Put the pan on a wire rack to cool completely. Then lift the cookie by the parchment paper, and lay the cookie on its paper on a cutting board. Cut the cookie into bars, and peel them away from the paper.

Store the cookies in an airtight container.

Hazelnut Meringues

Makes about 30 cookies

1 cup Corylus Farms Hazelnut Flour
3/4 cup extra-fine sugar
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract

Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper. In a small bowl, whisk the hazelnut flour with ½ cup of the sugar. Set the bowl aside.

In another bowl, beat the egg whites until frothy. Add the cream of tartar and salt, and then beat until soft peaks form. Sprinkle in the remaining ¼ cup sugar. Beat until the egg whites are thick and slightly stiffer. Beat in the vanilla. Fold the hazelnut-flour mixture gently into the egg whites, being careful not to deflate them.

Place walnut-sized dollops of meringue on the prepared baking sheet. Cook the meringues for 1 to 2 hours, until they are thoroughly dry.

Hazelnut Crêpes with Goat Cheese and Raspberries

Makes about sixteen 7 1/2-inch crêpes

Crêpes
1 cup water
1 cup milk
4 eggs
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup Corylus Farms Hazelnut Flour
Oil, for cooking the crêpes

Cheese Filling

1 cup soft goat cheese
1/4 cup milk

Raspberry Sauce
1 cup raspberries
1 tablespoon sugar

More raspberries (optional)

Blend all the ingredients for the crêpes in a blender at high speed for 1 minute.

In a bowl, using a fork, blend the goat cheese and the 1/4 cup milk.

In a small saucepan, heat the raspberries with the sugar over medium-low heat until the raspberries release their juice and the sugar dissolves.

Brush a crêpe pan or small skillet with a little oil, and set the pan over medium heat. Pour about 3 tablespoons batter into the hot pan, swirling the pan to coat it thoroughly with the batter. When the crêpe begins to brown on the underside, carefully lift and turn it, and then cook it a little longer. Transfer it to a plate, and cover it with a towel to keep it warm. Use the rest of the batter to cook more crêpes in the same way, adding a little more oil if necessary.

When all of the crêpes are cooked, spread a spoonful of goat cheese and a spoonful of raspberry sauce along the center line of each one, leaving 1 1/2-inch margins at each end. Fold one long side over the filling; fold in the ends of the crêpe, and then fold over the other long side. Turn the filled crêpe over onto a platter or individual plate. Decorate the filled crêpes with raw raspberries or more raspberry sauce.

Hazelnut-Flour Torte

Makes about 10 servings

This light, simple cake is wonderful as a light dessert with wine or even as a breakfast treat.

3 large eggs
1/4 teaspoon salt
1 1/3 cups sugar
10 ounces (2 1/2 sticks) unsalted butter, melted and slightly cooled
3 cups Corylus Farms Hazelnut Flour
1 1/2 cups all-purpose flour
Powdered sugar, for dusting

Butter a 9-inch round cake pan, line it with buttered parchment paper, and dust the paper with flour. Set a rack in the middle of the oven, and set the temperature at 350 degrees F.

With an electric mixer, briefly whip the eggs and salt together. Add the sugar in a stream while whipping, and then whip on high speed until the mixture is very light and has tripled in volume, about 3 minutes. Fold in the butter and then the hazelnut flour. Sift the all-purpose flour over the batter, and fold it in with a large rubber spatula. Scrape the batter into the prepared pan, and smooth the top. Bake the cake until it is firm and golden-grown and a toothpick inserted in the center comes outs clean, about 50 to 60 minutes.

Set the cake in its pan on a rack to cool for 10 minutes, and then turn the cake out onto another rack. Remove the paper, lay the first rack on top, and turn the cake right side up. Let it cool completely.

Dust the cooled cake with powdered sugar.

Hazelnut Chocolate Cake with Currant and Chocolate Glaze

Makes about 12 servings

Batter
6 ounces (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar
7 ounces semisweet chocolate, melted and cooled
2 cups Corylus Farms Hazelnut Flour
7 large eggs, separated
Pinch of salt

Currant Glaze
1 cup currant (or quince) jelly

Chocolate Glaze
1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 ounces semisweet chocolate, in 1/4-inch pieces

Butter a 10-inch round cake pan, line it with parchment paper, butter the paper, and dust the paper with flour. Place a rack in the center of the oven, and set the temperature to 350 degrees F.

With an electric mixer, beat the butter with 1/3 cup sugar at medium speed until the mixture is light, about 5 minutes. Beat in the chocolate and then, one at a time, the egg yolks. Beat in the nut flour.

In a clean, dry bowl, whip the egg whites and salt until the whites begin to hold their shape. At high speed, gradually whip in the remaining 1/3 cup sugar. Continue whipping until the mixture holds a peak.

Stir about one-fourth of the whites into the batter, and then gently fold in the rest. Scrape the batter into the prepared pan, and smooth the top. Bake the cake until a toothpick inserted in the center comes out dry, about 35 to 40 minutes.

Transfer the pan to a rack, and let the cake cool for 5 minutes. Invert the cake onto the rack, and let the cake cool completely

Melt the jelly in a saucepan over low heat, and boil it briefly to thicken it slightly. Brush the syrup all over the cooled cake. Set the cake on its rack over a clean pan.

For the chocolate glaze, stir together the water, corn syrup, and sugar in a saucepan. Place the pan over medium heat, and bring the syrup to a full rolling boil, stirring occasionally to ensure that all the sugar crystals dissolve. Remove the pan from the heat, and add the chocolate. Gently shake the pan to submerge all of the chocolate, and let the pan stand for 2 minutes. Then whisk the glaze smooth and immediately pour it over the cake, spiraling the stream of glaze from the center to the top edge. With a small spatula, quickly patch any bare spots on the side, using the drippings in the pan under the cake. Let the glazed cake stand for

at least 30 minutes, and then use a small knife to separate the cake from the rack before transferring the cake to a plate.

SAVORY-DISHES-WITH-CORYLUS-FARMS-HAZELNUT-OIL

 Hazelnut Oil and Garlic Dip for Bread

A flavorful, crusty loaf of bread is a wonderful thing. Together with this simple dip of hazelnut oil, garlic and salt, you have a flavor experience that is heavenly. This dip is also very good with walnut oil in place of hazelnut oil.

1/4 cup Corylus Farms Hazelnut Oil
3 cloves garlic (or more or less, according to your taste)
1 teaspoon fleur de sel

Pour the oil into a small saucepan, and set the pan over low he

at. As the oil warms, crush the garlic and add it to the pan. Heat the oil and garlic together for 5 to 10 minutes, but do not let the garlic brown. Meanwhile, slice the bread, and put the salt in a small serving bowl. Pour the hot oil and garlic into the serving bowl.

Dip pieces of bread in the oil, being sure to pick up some of the salt from the bottom, and enjoy.

Dried Tomatoes in Hazelnut Oil

Each summer my wife, Linda, dries sliced tomatoes, which we then eat year round in dishes like this one. Served on bread and accompanied by cheese, this spread is a family favorite. This recipe works equally well with olive and walnut oils. Fresh herbs (rosemary, oregano, thyme, savory) are good additions.

1 cup dried tomatoes
Boiling water
3 garlic cloves (or more or less, to taste), crushed
1/4 cup Corylus Farms Hazelnut Oil
1/4 teaspoon salt

Put the tomatoes into a bowl, and cover them with hot water. Weight them with another bowl. Let them soak for at least 15 minutes, until they are pliable.

Drain the water from the tomatoes. Add the garlic, oil, and salt, and stir the mixture with a fork, mashing the tomatoes as much as you like. If you prefer them well crushed, use a mortar and pestle instead of a fork.

 hazelnut oil aioliHazelnut Aioli

Aioli is a heavenly emulsion of oil flavored with garlic. An egg yolk is usually used to initiate the emulsion, but a whole large egg works better if you’re using an electric hand blender, which greatly speeds up the process. If you don’t have an electric hand blender, use a wire whisk.

1 large egg
¼ teaspoon salt
2 garlic cloves, crushed and minced
1/2 cup Corylus Farms Hazelnut Oil

Break the egg into a tall cup just a little larger in diameter than the hand blender. Add the garlic and salt, and begin blending on high speed. Pour the oil in a thin stream into the cup, slowly enough that the blender can incorporate the oil as it is added. The finished ailoli should be quite thick. Use it  as a dressing for cold boiled or grilled vegetables, a dip for bread, or a spread in a sandwich.

Roasted Potatoes with Hazelnut Oil

This is my favorite way to prepare small potatoes, especially the Makah-Ozette  potatoes that Linda grows in our garden (Save That Potato: The Makah Ozette – A Gardener’s Table (agardenerstable.com).

You can alter the flavorings as you like. Try rosemary, oregano, or sage instead of cumin, and add black pepper for some heat. Mix in some thick-sliced onion with the potatoes. A last minute sprinkling of parmesan cheese is also really tasty.

1 pound potatoes
2 tablespoons Corylus Farms Hazelnut Oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 small pinch hot pepper flakes

Heat the oven to 400 degrees F. Cut the potatoes into 1-inch-thick pieces, and put them into a bowl. Pour the oil evenly over the potato pieces, and toss. Add the salt, cumin, and pepper flakes, and toss again to distribute the flavorings uniformly. Pour the mixture into a roasting pan.

When the oven is hot, roast the potatoes for 20 minutes. Turn them gently, and then cook them 10 to 20 minutes more, until they are tender and browned.

Roasted Root Vegetables with Hazelnut Oil

The roasted-potato recipe works equally well with a wide variety of root vegetables: carrots, sweet potatoes, parsnips, turnips, celery root, etc. Just cut the vegetables into uniform pieces, no more than an inch thick, coat them with Corylus Farms Hazelnut Oil, and add some flavoring (cumin, fennel, rosemary, oregano, thyme, black pepper, hot pepper flakes, paprika) and salt. Roast the vegetables at 400 degrees F, turning them occasionally. The cooking time will vary depending on the vegetables and the size of the pieces.

 Roasted Green Vegetables with Hazelnut Oil

Many people have discovered that roasting green vegetables such as asparagus, broccoli, and Brussel sprouts can intensify their flavors. Hazelnut oil adds yet another dimension to roasted vegetables. Here I call for black pepper and lemon zest, but you can experiment with other seasonings, such as smoked paprika or Sichuan pepper.

1 pound green vegetables
1 tablespoon Corylus Farms Hazelnut Oil
1/4 teaspoon salt
Ground black pepper
Grated lemon zest

Heat the oven to 450 degrees F. Cut the chosen vegetables into uniform pieces: 2-inch-long asparagus pieces, small broccoli florets, and halved Brussels sprouts. In a bowl, toss the vegetables with the hazelnut oil and salt, and then distribute the vegetables evenly on a baking sheet or roasting pan. Roast them for 20 to 25 minutes, checking often to make sure they don’t char too much. When they are ready, sprinkle them with black pepper and grated lemon zest to taste.