Hazelnut Crunch

HAVE YOU EVER TRIED HAZELNUT CHOCOLATE COCO????

🙀Interesting tip hazelnut do not have the same nut allergies like almonds and peanuts🖐 it comes from a different species trees.

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Hazelnut is one of those rich dense nutritional rarities nuts. Mostly common in Europe cooking and culture. Then known in the usa due to Nutella 🌰. I'm sure you have come across it. 😋

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My family generations grew up using Hazelnut in almost every recipe and healing remedies. We have lands fill with trees that are being harvested every year for over 150years. I can still smell👃 this nuts aroma during production.

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The hazelnut is the fruit of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It also is known as cobnut or filbert nut according to species.

Brown butter hazelnut speculaas

150g unsalted butter <vegan butter, , coca butter, coconut oil-Anti Inflammatory>

45g dark brown sugar or coconut sugar

65g caster sugar

I large egg

65g whole blanched hazelnuts

Hand full of whole Hazelnuts

185g plain flour <quinoa, almond>

1/2 tsp baking powder

2 tsp ground Cinnamon

1/4 tsp ground anise

1/4 tsp freshly ground nutmeg

1/4 tsp clove

1/4 tsp Salt

Brown butter <vegan butter, coconut oil, coca butter> in pan then let cool for 20 minutes, mix

then place in fridge for 20 minutes. Mix together with

whisk and chill for another 20-25 minutes. Whisk

together again and it should be pale and flecked and like

the consistency of buttercream or soft creamed butter,

(chill a bit longer if not)

Toast hazelnuts in a dry pan or roast in oven until

golden then place in a food processor and grind until

fine, Weigh the brown butter, because it should now be,i

around 115g (browning it will have evaporated some of

it), to this add the sugars and cream together using

electric whisk, once until creamy.

Mix all the dry ingredients together and mix in then add

the egg. Add extra flour if too sticky but it is a very soft

dough, Flour the surface and shape into a disk. Cover

with plastic wrap and chill overnight or at least 3

hours.Press into speculaas mould or roll out and bake

for 6/8 minutes at 180c depending on size. The dough

worked well for the trees but because it has egg in it's

not structurally sound enough for building anything too

heavy.

once cool and molded cut into square gentel press 1 Hazelnut. Finish with melted Chocolate on top