Hazelnut flour

Poudre de noisette

What it is

At around sixty percent fat it is not a flour in any working sense: it builds no structure and it turns to butter under a warm blade, which is why mills grind it cold and sometimes with sugar. The same milling strips away the nut's own protection, so a bag in a warm cupboard is rancid in weeks while whole nuts keep a year.

In the kitchen

Replace no more than a third of the wheat by weight, and drop the oven about 10 °C — the extra fat browns the crumb long before the inside is set. Keep it in the freezer and use it straight from cold.

Goes with

Butter Egg Dark chocolate White sugar T55 flour Pear

Same species

Cervione hazelnut Fresh green hazelnut Gianduja Hazelnut Hazelnut oil Piedmont hazelnut

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