Goodness Hazelnuts 500g

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Hazels, also known as 'Filberts' or 'Cob Nuts'

Product Details

Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most commonly sold shelled. The sweet-tasting, cream-coloured kernel is small and round, with a pointed tip. Its thin, dark brown skin is faintly bitter, so some people like to remove this before eating.

Also known as cobnuts or filberts, hazelnuts are good eaten raw but the flavour takes on a more mellow, sweeter character when they are roasted. Like almost all nuts, they have a high fat content, which means they'll go rancid pretty quickly if not refrigerated.

Serving Suggestion

A pleasant tasting nut, eat as a snack, add to muesli, cakes or biscuits when baking. Can be used chopped or roasted. Also good with savouries, add to salads, stuffing or nut loaf.

Usage

Unopened packets of hazelnuts should be stored in a cool, dry place - they'll last for up to 3 months. Once opened, they should be kept in an airtight container.

Ingredients

Hazelnuts

Nutritional Information

per 100g: Energy 1570 kJ/ 380 kcal, Protein 7.6g, Carbohydrate 6.8g, Fat 36g.

Cautions

Contains nuts may contain traces of peanuts.

Recipe

Hazelnut Shortbread:

Ingredients:
3 cups of all-purpose flour.
¾ cup of powdered sugar.
½ cup of hazelnuts, toasted and ground.
¼ teaspoon of salt.
1 ¼ cups of unsalted butter, in pieces.
2 oz of semisweet chocolate, melted

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a suitably sized bowl, stir together the flour, sugar, hazelnuts and salt.
3. Cut the butter into flour mixture with a pastry blender until the mixture resembles coarse meal.
4. Knead until the mixture holds together; then divide the dough in half.
5. Position each of the halves on an ungreased baking sheet.
6. Pat each out into a nine-inch circle, then crimp the edges.
7. Cut each circle into 12 equal wedges, but do not separate.
8. Bake for 30-35 minutes or until golden brown.
9. Drizzle the melted chocolate over hot shortbread.
10. Allow to cool for 10 minutes.
11. Recut to separate wedges.
12. Allow the shortbread to cool completely.

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