The ultimate collection of hazelnut recipes
Dishes as rich and
full of life as the soil that
grows your hazelnuts.
full of life as the soil that
grows your hazelnuts.
Tips for cooking and baking with Midwest hazelnuts:
- Many hazelnut recipes (not on this page) instruct you to remove the hazelnut skin. However, the skin on Midwest Hazelnuts does not have the bitterness or flakiness of other hazelnut varieties. Plus it's full of antioxidants! We recommend keeping it on.
- Hazelnut oil is fabulous and decadent. You may substitute it for olive oil in any recipe. It has a higher smoke point, half the saturated fat, and a rich nutty flavor, but it is otherwise interchangeable.
- Midwest hazelnuts are smaller in size than other hazelnut varieties. If a recipe calls for chopping the hazelnuts, decide for yourself if you'd prefer the nuts chopped or whole. For dishes like salads and granola, the bite-size Midwest hazelnut works perfectly whole.
- Our hazelnut flour is defatted, yielding a higher protein, finer grained flour than typical nut meals. Add nuttiness and nutrition to any cookie or cake recipe by substituting 1/4 of the called for flour for hazelnut flour.
Simple Staples with Hazelnut Oil
Try any great hazelnut creations? Share them with us!
