Hazelnut paste

Yield: 1 Recipe

Measure Ingredient
1 pounds Roasted Oregon hazelnuts (3-1/2 cups)
6 tablespoons Egg whites (appox. 3 large)
2 cups Powdered sugar
2 teaspoons Hazelnut liqueur

Yield: 2 to 3 cups.

Coarsely chop the hazelnuts. In a food processor or blender, finely grind about ⅓ of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

Similar recipes