Natural form
Whole hazelnuts in their hard shells, showing the rounded body and pointed tip.
Teaches readers the identifying shell shape, color, and size of hazelnuts before processing.
Nuts
Hazelnut
Sweet, aromatic nut for chocolate pairings and baking
Sweet and aromatic, hazelnuts are chocolate's best friend — think gianduja and praline — and toast into salads and bakes. Rub off the skins after toasting. Keep them airtight.
Hazelnuts (also called filberts or cobnuts) are the round, sweet, intensely aromatic nut with one of the most beloved flavors in all of confectionery — rich, toasty, and faintly chocolatey, the very flavor at the heart of Nutella, gianduja, Frangelico, and praline. Their personality really emerges with toasting, which not only deepens the flavor dramatically but loosens the bitter, papery brown skin that you rub off in a towel. Skinned and ground, they become the foundation of Italian and French pastry; whole and toasted, they bring crunch to salads, chocolate bark, and roasts. Piedmont in Italy and Turkey grow the world's prized crops. Like all oil-rich nuts they're best toasted fresh and kept cool, and their natural affinity for chocolate and coffee makes them a dessert cornerstone.
- Measured in
- g
- Storage
- Airtight
Allergens
Find it in
Types & varieties
Skin-on, for toasting and skinning yourself — best flavor.
Skins already removed — paler, convenient for fine grinding and pastry.
Ground nuts for cakes, dacquoise, and gluten-free baking.
Hazelnuts ground with sugar (and chocolate) into a smooth paste.
How to toast & skin
Toasting is essential with hazelnuts — it's both the flavor unlock and the way you remove the bitter skin. Roast until the skins crack, then bundle the warm nuts in a towel and rub the skins away.
- Roast at 350°F (175°C) 10–15 min until the skins darken and split
- Tip the hot nuts into a clean towel and rub vigorously to shed the skins
- Don't fret over a few clinging skins — chasing every flake isn't worth it
- Cool before grinding so they don't turn to oily paste prematurely
How to use
Toasted, skinned hazelnuts are the base of the dessert world's most famous flavors. Ground into a paste they make praline and gianduja; whole they crunch through bakes and savory dishes alike.
- Grind toasted nuts with sugar into praline paste, the base of countless desserts
- Pair with chocolate and coffee — a natural, classic affinity
- Fold into cakes, dacquoise, and biscotti as flour or whole
- Toss whole into salads with roasted squash, pear, and blue cheese
Common uses
Tips & pitfalls
- Always toast hazelnuts — it both deepens the flavor and lets you remove the bitter skin.
- Rub the warm toasted nuts in a towel to slip off the skins.
- Don't obsess over removing every scrap of skin — close enough is fine.
- Refrigerate or freeze; their high oil content turns rancid at room temp.
- Grind toasted hazelnuts with sugar for an easy homemade praline paste.
Nutrition
Energy
2628 kJ · per 100 g
Where the calories come from
Protein
14.9g
30% DV
Carbs
23g
8% DV
Fat
53g
68% DV
Fiber
9.8g
35% DV
Sodium
2mg
0% DV
Source · USDA FoodData Central · Hazelnuts, beaked (Northern Plains Indians)
View on FDC →In the shops
Matched grocery products
€3.99Roasted Hazelnuts
LLUENA · kg · Bonpreu
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€2.99Raw Hazelnuts Km0 La Trencadora
LA TRENCADORA · kg · Bonpreu
€3.49Roasted Hazelnuts without Shell Km0
LA TRENCADORA · kg · Bonpreu
€4.79Roasted Salt-Free Organic Hazelnuts
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€4.30Roasted Hazelnuts 0% Added Salt
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Good to know
- Flavor & texture
- Sweet, rich, intensely toasty-aromatic; firm crunch
- How to toast
- 350°F (175°C) oven 10–15 min until skins crack and darken; rub off skins
- Skin?
- Toast then rub in a towel to remove the bitter brown skin
- Nutrition
- ~628 kcal/100g; ~15g protein, ~9.7g fiber; high in vitamin E & healthy fats
- How to store
- Airtight, cool, dark a few months; refrigerate or freeze to keep the oils fresh
Substitutes
- Almonds — Milder but a reliable baking and praline stand-in.
- Pecans — Sweet and buttery for cakes and toppings.
- Walnuts — Earthier, for savory uses and rustic baking.
Pairs with
Also called
avellana
Appears in these dishes
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Macadamia Nut
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