Hazelnuts, the small, round, tasty nuts that grow on the hazel tree, have captivated taste buds around the world. 

Hazelnuts are characterised by a rich, slightly sweet flavour and crunchy texture. They are a significant source of monounsaturated fats, which are associated with heart health. 

Hazelnuts are also abundant in various essential nutrients, including vitamin E, manganese, and antioxidants.

These nuts find their way into an array of culinary applications. In desserts, they are a common ingredient in popular confections like pralines and gianduja, the original Piedmontese hazelnut-chocolate spread

Hazelnuts – often in the form of blanched hazelnuts – are also used in baking, imparting a delightful nuttiness to cakes, cookies, and bread. 

Ground hazelnuts can be used as flour in a flourless torte for a delicious alternative to ground almonds.

Beyond the realm of sweets, hazelnuts are an excellent addition to savoury dishes. Raw or roasted hazelnuts can enhance salads, pestos, and stuffing for poultry, adding both flavour and crunch.