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Hazelnuts

Nuts & seeds · Tree nuts

Hazelnuts

Round, sweet nuts with a papery brown skin; toasted for praline, chocolate spreads, cakes and Turkish sweets.

Also called: hazelnut, filberts, fındık, avellanas

A kind of nuts

4 recipes with it

Photo: Ivar Leidus, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Hazelnuts (filberts, cobnuts) are small round nuts with a thin, bitter brown skin over a cream kernel. Toasting makes them sweet and fragrant and loosens the skins, which can be rubbed off in a towel. Turkey is a major grower.

Corylus avellana

How it’s used

  • Ground into praline, gianduja and chocolate spreads
  • Baked into cakes, biscotti and dacquoise
  • Toasted and chopped over salads and vegetables
  • Blended into romesco and dukkah

Characteristics

Taste
Sweet and buttery; deeply nutty when toasted.
Texture
Crisp and firm.
When cooked
Toast at moderate heat until the skins crack, then rub off in a towel.
Sold as
whole, chopped, ground, paste
Cooking uses
Usually eaten raw, Suitable for baking, Used as a garnish

Storage

Cool, dry and dark. Keep airtight in a cool, dark place or the fridge.

Diet, allergens and safety

Contains Tree nuts.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Tree nuts are a major allergen; an allergy to one nut does not rule out others, and nuts are often packed on shared lines, so check 'may contain' warnings.

Nutrition per 100 g

Energy
628 kcal
Protein
14.95 g
Carbohydrate
16.7 g
Fat
60.75 g
Fibre
9.7 g
Sugars
4.34 g

USDA FoodData Central: Nuts, hazelnuts or filberts.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with hazelnuts

More tree nuts