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tipstools tips 2008 10 how to take off hazelnut skins
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This giant hazelnut butter cup is like the store-bought candy but bigger, better, and filled with smashed ice cream cones.
5.0
(4.75)
Easy
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
4.0
(4.15)
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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(5)
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For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
3.0
(3.15)
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These delicate, cracker-thin cookies will make you crave hundreds of them.
3.0
(2.75)
Quick
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Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.
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If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.
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(4)
Easy
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If you can’t find blanched hazelnuts, simply toast and skin regular ones.
4.0
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4.0
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If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.
4.3
(4.29)
Recipes
Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.
4.5
(4.5)
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Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
4.0
(3.85)
Quick
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This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.
3.6
(3.57)
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Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
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4.3
(4.33)
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3.0
(2.8)
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This simple salad gets extra flavor from finely grated hazelnuts.
Easy
3.5
(3.5)
Easy
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(5)
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Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.
3.6
(3.63)
Recipes
Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.
4.6
(4.56)
Recipes
Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.
5.0
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(4)