John Myers
Ingredients for 2 servings:
- 600 g hazelnuts
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
simple, makes about 2 glasses of 350 ml each
Lightly roast the hazelnuts in batches in a pan without adding any fat. Do not allow them to blacken, as this will make the puree too bitter. Place all of the nuts in a blender. The blades should be shaped so that at least one touches the bottom of the container and the others are offset above it. Otherwise, it will be difficult to blend the nuts to a liquid consistency. Finely puree the nuts in the blender at intervals of 30-40 seconds. Between intervals, repeatedly use the scraper to loosen the mixture from the sides of the container and bring it to the center. Unfortunately, this step is necessary several times, otherwise the blades will grab onto nothing. The first few times it will look like grated nuts, the next 10-15 times it will look like wet sand, and the last 10 times it will take on a typical musky consistency. The processing time is only slightly reduced if you use fewer nuts; 200g is the minimum. Adding cooking oil is not necessary; the oil will escape during the blending. Tastes very good as a spread with honey.
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