Hazelnut paste is made by grinding roasted hazelnuts until they release their natural oil and form a smooth paste. A pure hazelnut paste contains only hazelnuts; a sweet hazelnut spread usually includes other ingredients such as sugar, fats, cocoa or milk. Check the selected product's ingredient list.
From chopped nuts to paste
Short grinding produces chopped hazelnuts; further grinding makes hazelnut flour; prolonged grinding releases the oil and creates paste. A suitable food processor and sufficient processing time are needed for a smooth result.
Making it at home
Roast the hazelnuts according to your recipe, rub off loose skins where appropriate and process with pauses to avoid overheating the machine. Scrape the sides as needed. A pure paste does not require added sugar or oil.
Choosing a hazelnut variety
Italian varieties include Mortarella from Campania and Tonda Gentile delle Langhe from Piedmont. Roast level, variety and processing affect flavour and colour. Compare origin and composition on the individual product page.
Using it in ice cream and pastry
For the hazelnut pastes specifying this dose, use 80–100 g per litre of milk-based ice cream mix. Follow the selected paste's own instructions and balance the complete mixture. In pastry, add to custard, whipped cream, mousses, semifreddi, fillings or suitable baking recipes according to the desired intensity.
Stirring, storage and allergens
Natural oil separation can occur. Stir thoroughly before weighing. Store according to the current label. Pure hazelnut composition does not remove the need to check gluten or other allergen trace warnings. Hazelnuts are an allergen.
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