Hazelnut PasteSource: Oregon Hazelnut Industry and The Hazelnut Marketing Institute 1 pound roasted Oregon hazelnuts (3 1/2 cups) Yield: 2 to 3 cups. Coarsely chop the hazelnuts. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy. Add egg whites, confectioners' sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks. |