Gelato alla Nocciola for January | Domenica Cooks Gelato alla Nocciola for January January 2, 2014 27 It took me years ~ no, decades ~ to appreciate gelato alla nocciola. Chocolate, not hazelnut, was my flavor when I was a child and it kept on that way for years, through visits to gelaterie from Venice to Palermo and at our favorite parlors in Rome and Silvi Marina, where we spent our summers: cioccolato, in a cone or in a cup, crowned with a swipe of fresh, unsweetened whipped cream from the gelataio’s hand-wielded paddle. Eventually I moved on to gianduja, which is sort of like chocolate for grownups ~ an inspired combination of mostly chocolate with a dollop of hazelnut paste mixed in to round out the flavor; after that came granita di caffè con panna (coffee granita with whipped cream), and granita di fragole (strawberry granita).

Finally, two summers ago in Puglia, I ordered a small cone of plain, unadulterated nocciola and found out instantly what I had been missing. The rich flavor of toasted nuts freshly churned with cold milk and cream was heaven, especially on a sweltering day in mid-July on the streets of Lecce . One of the nicest things about gelato alla nocciola, though, is that it hits the spot at any time of year, whether July or January. Truth be told, I have been craving this ice cream since September, when during a trip out west I bought a bag of freshly harvested Oregon hazelnuts at the Portland farmers’ market. I used most of them to test biscotti recipes. But I had a couple of handfuls left over and so I packed them tightly and put them in the freezer. When a new ice cream machine appeared magically beneath the tree on Christmas day (my old one had conked out some time ago and I guess all my grousing about that finally paid off) I headed straight for that freezer.

I used the pistachio gelato recipe from Williams-Sonoma Rustic Italian as my starting point–it calls for grinding the nuts yourself in a food processor rather than buying expensive nut paste. I took a bit of a detour after I spied a jar of Nutella on a kitchen cabinet shelf, so that in the end the gelato wasn’t pure nocciola but more like an inverted gianduja recipe ~ mostly hazelnut with a dollop of chocolate mixed in. If the idea of eating ice cream in January makes you shiver, let me offer this alternative: Brew yourself a nice strong cup of espresso. Sweeten it with sugar and, while it’s still hot, drop in a small scoop of your gelato alla nocciola. Now you’ve made yourself an affogato al caffè, and I can’t think of a better, more Italian way to warm up to the New Year. Wishing you all a dolce 2014. Gelato alla Nocciola Makes about 1 1/2 quarts Nocciola, or hazelnut, is a classic gelato flavor in Italy, one you will find in any gelateria.

But it's easy to make at home, too. This simple recipe calls for grinding toasted hazelnuts in a food processor rather than using a more expensive hazelnut paste. A few tablespoons of hazelnut oil further enhances the toasty nut flavor. Remember that your hazelnut gelato will only be as good as your hazelnuts. Nuts turn rancid fairly quickly, so use recently harvested nuts if you can. If you don't use them right away, store them in your freezer. Ingredients 1 cup shelled hazelnuts, toasted and skinned (see Note) 3 cups whole milk, plus 8 tablespoons 1 cup heavy cream 6 large egg yolks (reserve the whites for another use) 1 cup sugar 3 tablespoons hazelnut oil (optional) Instructions 1. Place the hazelnuts in the work bowl of a food processor fitted with the metal blade. Pulse until coarsely chopped. With the motor running, drizzle in 6 to 8 tablespoons of milk, enough to form a creamy paste, about 1 minute. Scrape the nut paste into a bowl. 2. Heat the 3 cups milk and 1 cup cream in a saucepan over medium heat.

When the mixture is hot (but not boiling) whisk in the nutella until completely melted. Remove from the heat. 3. Combine the egg yolks, sugar and salt in a bowl and whisk until thick and pale yellow. Whisk in the hazelnut oil 1 tablespoon at a time, if using. Slowly dribble in a ladleful of the hot milk mixture, whisking constantly to prevent the eggs from curdling. Whisk in another ladleful of the hot milk mixture, then slowly whisk the egg mixture back into the hot milk. Stir in the hazelnut paste and set over medium-low heat. Cook, stirring constantly, for 15 to 20 minutes or until a custard forms that lightly coats the back of a wooden spoon or spatula. 4. Strain the hot custard through a fine-mesh sieve into a heatproof bowl. Place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours and up to overnight. Freeze the custard in an ice cream machine according to the manufacturer's instructions.

When thickened, spoon the gelato into a container with a tight-fitting lid, cover, and freeze until firm, about 4 hours. To serve, remove the gelato from the freezer and let sit for about 5 minutes before scooping into bowls. NOTE Many supermarkets carry packages of hazelnuts that have already been toasted and skinned. But it's not hard to do it yourself, and it's usually less expensive to buy them raw (and even less expensive if you buy them in the shell and shell them yourself). Heat the oven to 350 degrees F. Spread the shelled hazelnuts out on a rimmed baking sheet. Toast for 10 to 15 minutes, until the skins have started to crack and the nuts are fragrant. Wrap the nuts in a clean kitchen towel and let them sit for 1 minute. Then rub the nuts in the towel to loosen and remove the skins. Let cool completely before using. Copyright © 2017 American Food Roots Printed from 27 Responses to Gelato alla Nocciola for January Pat January 2, 2014 at 11:15 am # Sounds wonderful!

Reply Adri January 2, 2014 at 11:22 am # Any time of year is gelato time around my house; the ice cream machine sits out on my counter year round, ever ready to churn up something cold and sweet. I am pleased to see that Dicembre Dolce has carried over into January! I look forward to trying this recipe. I bet the hazelnut oil adds an unctuous richness to the eggy creme anglaise base, the way olive oil does in other recipes. I make a Nutella swirl gelato, and I blend a little hazelnut oil into the Nutella prior to swirling it into the vanilla base. The oil prevents the Nutella from seizing up when it hits the cold, keeping it elastic, but the idea of adding it to the base sounds wonderful. Best wishes to you and yours for a wonderful 2014! Reply Domenica Marchetti January 2, 2014 at 11:53 am # Adri, I thought about swirling in Nutella. Your idea of thinning it with hazelnut oil is genius. I’m definitely going to try that next time. My kids will love it (so will I).

Cheers and all the best in ’14, my friend. BTW, what kind of ice cream machine do you have? I had the Kitchen Aid attachment but the bowl started leaking in the freezer after just a few uses and KA declined to replace it. I got a Cuisinart for Christmas. It’s not all that sturdy (a lot of plastic) but probably fine for home purposes. Reply Adri January 2, 2014 at 12:31 pm # I have a Breville Smart Scoop. It performs beautifully, and because it has a built-in compressor it is always ready to go. I too had a KitchenAid unit, but it did not stay cold enough to adequately freeze some of the bases I use, especially for ices and sorbetti. Also it was bulky and just took up too much space. I am shocked to hear that they would not replace it. Talk about false economy on their part. The Breville was very expensive, and for years I resisted spending the money, but I got it last July and never looked back. It is a great machine, and I use it all the time.

Reply ciaochowlinda January 2, 2014 at 2:16 pm # Ice cream in January is no problem at all for me Domenica, and I have always loved hazelnuts since I was a child and we used to sit around with a bowl of nuts following holiday meals. I have some hazelnuts in the freezer right now, waiting for a good recipe. I think I found it. Reply Domenica Marchetti January 3, 2014 at 9:56 am # We used to do the same thing, Linda ~ we had bowls of nuts out, with a nut cracker right on top. My mom used to shell all the nuts for her cookies (then she passed that chore on to my sister and me when we were old enough). I never thought I’d say I miss those days. Reply bettyannq @Mango_Queen January 2, 2014 at 3:50 pm # Ohhhh I love gelato and hazelnuts in them? Bookmarked this to make soon. Thanks for sharing. Happy New Year, Domenica !

Domenica Marchetti January 3, 2014 at 9:57 am # Happy New Year Betty Ann! xo italyonmymind January 2, 2014 at 7:32 pm # Ciao Domenica, Including Nutella is an inspired idea. Luckily it is summer here (not that I need an excuse to make this on the weekend). Grazie cara per una ricetta splendida Reply Domenica Marchetti January 3, 2014 at 9:58 am # Paolo, I envy you at this moment. It is 17 degrees F outside and windy right now. One day I’m going to make it to that side of the world. I want to go to the Australian Open! Domenica Marchetti January 3, 2014 at 10:34 am # Typed too fast! *Paola* 🙂 Reply elisa January 3, 2014 at 1:19 pm # Buon anno Domenica! And what a wonderful way to start the year with my, absolutley favorite gelato!

Hazelnuts are my favorite nuts and I use them by the bags! (trader Joe’s has a good price for large bags). Yes I use them ground, mixed with Parmigiano Reggiano as a pasta topping,and….on a white pizza I make with mozzarella and spinach with hot pepper flakes, and…. I grind them with olive oil and basil for pesto…and I will make this ice cream in a blender for a.. smoothie.. Grazie for another great post!!! Reply Domenica Marchetti January 5, 2014 at 10:07 am # Buon anno Elisa! I have made pesto with walnuts but never hazelnuts. I’ll definitely try it. Thanks for the inspiration. Reply Jamie January 4, 2014 at 9:36 am # Affogato al caffè is my favorite treat… but when it comes to gelato I am all about the chocolate or coffee. Now, ice cream in winter is a passion and a family tradition – sorbetto or granità is what I enjoy in the summer. And I have never eaten gelato alla nocciola!

I love the touch of chocolate in yours with the addition of nutella. It looks perfect! Happy January and Happy New Year, my dear friend! Reply Domenica Marchetti January 5, 2014 at 10:12 am # Happy New Year, my friend! Glad to know there is someone else out there who enjoys ice cream in cold months. There’s something oddly comforting about it ~ especially when it is accompanied by a hot beverage. Wishing you all the best in ’14. I look forward to following your adventures at Life’s A Feast. 🙂 Reply Frank Fariello January 4, 2014 at 9:43 am # I usually go off ice cream from about October until June (pizza too, I’m funny that way) but this looks so good that I’m sorely tempted to break the habit… Reply Domenica Marchetti January 5, 2014 at 10:16 am # Frank, that’s interesting, especially about the pizza. I don’t think I could survive without it. Buon nano ~ looking forward to seeing what you cook up over at Memorie di Angelina.

Reply duespaghetti January 5, 2014 at 7:42 pm # This looks wonderful. Nocciola is an absolute favorite, and who can resist the addition of Nutella! Thank you, Adri and Domenica, for the ice cream maker consultation – we’re looking into investing in one in the coming months. As far as l’affogato goes, if we’re feeling sophisticated sometimes we opt for gelato affogato con whiskey. Reply Domenica Marchetti January 10, 2014 at 8:38 am # Can’t go wrong with whiskey, Due! Let me know which ice cream machine you end up with. Laura (Tutti Dolci) January 5, 2014 at 9:05 pm # Gelato alla Nocciola is my favorite, I can’t wait to put my new ice cream maker to use with your recipe! Domenica Marchetti January 10, 2014 at 8:38 am # Laura, what kind of ice cream maker did you get? Have you tried it yet?

Reply paninigirl January 6, 2014 at 10:33 am # Nocciola is my absolute favorite and I will be making this soon. I’ve never seen hazelnut oil though so I’ll have to search around for it. Reply Domenica Marchetti January 10, 2014 at 8:37 am # Janie, you can find hazelnut oil in many supermarkets. I know Whole Foods sells it. It’s grouped with other specialty oils, such as walnut and grape seed. It’s not cheap but as I said, worth the occasional splurge. I use it in salads, to drizzle over pasta, in cookies and I’ve even put it in dinner roll dough. I keep it in the fridge so that it stays fresh longer. Chiara January 6, 2014 at 6:31 pm # ogni momento è buono per un gelato ! Buona settimana Domenica, un abbraccio ! Reply Laurie May 23, 2014 at 12:51 pm # Words cannot describe how happy you’ve made me today!

I have been looking for a nocciola gelato recipe that made sense and you have struck gold 😉 I will pass on one easy tip…recently I came across another gelato recipe that was sheer genius…the author used a Vitamix/Blentec (super blender) to do the heavy lifting. I just tested this on your recipe, and it worked like a charm. Make the paste as you indicate and then pour everything into the blender. I use the ‘soup’ setting on my Blentec but basically you want to get it up to 180 F (if you have a Vitamix you can do this and skip heating it in a pot). I run it a few times and then put it in a pot w/ a candy therm. to get it heated the rest of the way. Chill and churn. Works magic and you don’t have to temper eggs, strain, etc. Costco now sells shelled/toasted hazelnuts so I think we’ll be eating quite a bit of nocciola gelato!!! Thank you!

Little Hazelnut Cookies/<i>Biscottini di Nocciola</i> - Ciao Italia 1 stick unsalted butter, softened 3/4 cup confectioners’ sugar, sifted, plus extra for sprinkling on tops 1 cup unbleached all purpose flour 1/4 cup ground hazelnuts plus whole ones for inserting in cookie tops 1 egg yolk Preheat oven to 350°F. Line rimless baking sheets with parchment paper. Cream butter and sugar with hand held mixer until light and fluffy. Beat in flour, ground hazelnuts and egg yolk. Scoop teaspoon-sized amounts and shape with hands into balls. Place them well apart on the baking sheets. Press a whole hazelnut in the center of each cookie. Bake one sheet at a time for about 10 minutes or until nicely browned. Cool on sheet. Transfer to wire rack. Dust with confectioners’ sugar. This recipe is featured on show 2108 – Have a Cookie.

Dicembre Dolce: Torta di Nocciole | Domenica Cooks Dicembre Dolce: Torta di Nocciole December 1, 2014 33 Welcome to the 2014 edition of Dicembre Dolce . This is the month in which I post recipes for fabulous Italian sweets. We’re kicking off the season with an elegant torta di nocciole, hazelnut cake, a specialty of the Piemonte region. This cake has been on my mind since I enjoyed a slice a couple of weeks ago at Ristorante Filippo , in Boston’s North End. It was served warm, in a shallow pool of sauce that tasted like sweetened cream. The cake itself was tender and buttery, rich with finely ground toasted nuts. I decided I needed to learn how to make it. Ground hazelnuts, butter, sugar, eggs. Simple, right? Not quite. My first try, based on this recipe , tasted great but was way too dense. I tweaked it, cutting the amount of nuts and sugar, and ended up with a cake that was lighter in texture but less flavorful and slightly dry.

In the third version I added back some of the nuts and mixed in another egg. I peeked at the cake as it was rising in the oven and could tell it was on its way to perfection ~ except that as I was checking on it I jostled the pan, causing it to fall immediately in the center. It never quite recovered, appearance-wise. Still, even slightly deflated, the crumb was tender and buttery, so I deemed it a success. The only change I made after that was to swap out a little of the butter for hazelnut oil , which really brought out that warm roasted nut flavor. Finally, torta di nocciole! The quality of the nuts is paramount, since they comprise most of the cake. Italy’s Piedmont region is famous for its hazelnuts (it is, after all, the birthplace of Nutella ). Here in the U.S. you can find really good hazelnuts from Oregon. I like Freddy Guys , which I first came across at the farmers’ market in Portland last year. I bought a big bag and popped them in my freezer, defrosting them as needed. Months later they still tasted fresh.

(You can also find Oregon hazelnuts at Trader Joe’s.) Mixing the cake ingredients properly takes a bit of skill, patience and ~ even though it sounds contrary ~ both a firm hand and a light touch. The batter is dense ~ at one point as dense as a nut paste. Into this paste you must fold stiffly beaten egg whites without deflating them too much. I start by mixing in about a quarter of the whites, which loosens the batter some; then, with a firm but gentle hand, I fold in the rest in two additions. It sounds a little fussy, and I guess it is, but this cake is really worth it. It has a prominent hazelnut flavor and a certain elegance that makes it worthy of a dinner party. (Just remember not to jostle the cake during those last crucial minutes of baking.) Torta di nocciole is traditionally served with zabaglione (a dessert sauce made from eggs, sugar and wine) but you could get away with a dusting of confectioners’ sugar and, if you like, a drizzle of heavy cream, warmed over low heat and sweetened with sugar.

Torta di Nocciole {Hazelnut Cake} Makes 12 servings Hazelnuts are the star of the show in this cake from Italy's Piedmont region. Be sure to use fresh nuts, and toast them before grinding (see NOTE). In this recipe, I used a combination of melted butter and hazelnut oil. Hazelnut oil is expensive, but I happened to have some in my fridge from previous recipe testing. If you don't have it or would rather not spend the money to buy it, just use butter. Dust the cake with confectioners' sugar right before serving, and serve with warm sweetened heavy cream. Ingredients 8 tablespoons unsalted butter, melted; OR 6 tablespoons melted unsalted butter and 2 tablespoons hazelnut oil (see NOTES) 2 1/2 cups toasted, skinned hazelnuts, cooled (see NOTES) 1/2 cup unbleached all-purpose flour 1 packet lievito pane degli angeli or 2 teaspoons baking powder (see NOTES) 4 eggs, separated Warm heavy cream sweetened with sugar (optional) Instructions Heat the oven to 350 degrees.

Coat a 9-inch cake pan with about 1 tablespoon of the melted butter. Place a round of parchment paper in the bottom of the pan and coat the parchment with butter. Set the remaining melted butter aside. Process the cooled toasted hazelnuts in a food processor fitted with the metal blade until they are finely ground. Take care not to let them get pasty. Transfer them to a bowl and stir in the flour and baking powder. Set aside. In a large bowl, whisk together the egg yolks and sugar. The mixture will be very thick and cling to the whisk. Drizzle in the remaining melted butter (or melted butter and hazelnut oil, if using), a little at a time, whisking all the while, until the butter has been fully incorporated. Using a sturdy silicone spatula, stir the hazelnut-flour mixture into the egg yolk-butter mixture. It will be as thick as nut paste. This is fine. In a clean, stainless steel bowl, beat the egg whites and salt until stiff peaks form. Scoop about 1/4 of the egg whites into the bowl with the nut paste mixture and begin stirring and folding it in with the spatula. This will help to loosen the batter a bit.

Add half of the remaining egg whites, folding rather than stirring them into the batter to prevent them from deflating too much (the batter will still be thick and sticky). Finally, add the last of the whites and continue folding until they are incorporated into the batter (there may be a few streaks here and there). The batter will be thick but spreadable. Scrape it into the prepared pan and smooth out the top. Bake the cake for 40 to 45 minutes, until puffed and browned on top and the center is no longer jiggling (a cake tester inserted in the center should come out clean). Be careful not to jostle the cake when you're checking for doneness! Transfer the cake to a cooling rack and let cool in the pan for 30 minutes. Invert the cake onto a plate or another rack and peel off the parchment. Re-invert and let cool completely. Serve dusted with confectioners' sugar and with warm sweetened cream for drizzling. NOTES Hazelnut oil is available in many supermarkets.

It is not cheap (about $8.00 for 250 ml/8.45 oz) but it really enhances the nut flavor of the cake. It's also delicious drizzled on salad greens. I happened to have some in my fridge, which is why I used it in this recipe. It's an optional splurge and the cake will still be delicious even if you leave it out. To toast and skin hazelnuts: Heat the oven to 350 degrees F. Spread the shelled nuts on a rimmed baking sheet and bake 10 minutes, or until the skins have begun to crack. Wrap the hot nuts in a clean kitchen towel and let stand 1 minute. Roll the nuts back and forth in the towel to loosen and rub off the skins. Not all the skins will come off, which is fine. Let cool before processing. Lievito pane degli angeli is a vanilla-scented powdered leavening agent used in Italian baking. It's sold in packets and found in most Italian groceries. You can substitute 2 teaspoons baking powder.

Copyright © 2017 American Food Roots Printed from Reply Domenica Marchetti December 1, 2014 at 10:57 am # Stacey, I would think that yes, you could make this with walnuts, and it would be delicious. Just be careful pulverizing them in the food processor. Walnuts are oily and you want to avoid releasing that oil and turning them pasty. Reply stacey snacks December 1, 2014 at 10:23 am # PS, I am glad you tweaked the recipe, because when I have made other torta di Noci they were too dense. I am excited to try your recipe because the taste was so good! Reply Domenica Marchetti December 1, 2014 at 7:00 pm # Stacey, that was my issue as well. I will say that even the dense cake was delicious and it disappeared within a few days as it sat on the counter under the dome of the cake saver. But the lightened one is much better. Enjoy! Rosa Jeanne Mayland December 1, 2014 at 10:49 am # A wonderful torta!

I’ll have to try making it soon… Cheers, Domenica Marchetti December 1, 2014 at 7:11 pm # And here I thought I was your favorite nut…. Adri Barr Crocetti December 1, 2014 at 1:14 pm # Domenica, this cake is beautiful, and what an indulgence to add the hazelnut oil. I have some Pariani hazelnut oil, and I am looking forward to using it here. This will be so nice on our holiday table. Hazelnuts have become so popular. I recall that back in the sixties they were terribly difficult to find. We always had to go to the “health food store” for them, and they were marketed as “filberts.” They really were a rarity. I’m glad those days are gone. Reply Domenica Marchetti December 1, 2014 at 7:13 pm # Adri I remember you’ve mentioned Pariani hazelnut oil before and I will have to try it. And I also remember the days of the strange “filbert.” We always had hazelnuts in the house at Christmastime.

My mother would buy bags of them whole, unshelled, and my sister and I would have to do the shelling. But it was worth it. For years my mom made the most delicious hazelnut crescent cookies; they just melted away in your mouth. I’ll have to revive that recipe one day. Reply cristina December 1, 2014 at 1:48 pm # Going to Trader Joe’s today to find hazelnuts (and to see if they carry the hazelnut oil too). Gorgeous cake, Domenica…can’t wait to make it! 🙂 Domenica Marchetti December 1, 2014 at 7:14 pm # Gotta love Trader Joe’s. Their nuts are really well priced. Happy baking! Reply Domenica Marchetti December 1, 2014 at 7:16 pm # Elisa, I came across some recipes that don’t separate the eggs. I’ll have to try that variation one day. This recipe does call for flour but it is added after the grinding. Next time I’ll add it during and see if it changes the texture at all. Also, LOVE the idea of melted chocolate.

Because what’s better than chocolate and hazelnuts together? Nothing! Thank you for your wonderful suggestions. Reply deirdrereid December 1, 2014 at 7:20 pm # This sounds divine, thank you for investing your time in this recipe. Putting hazelnut oil on my grocery (and maybe online) shopping list. Reply Domenica Marchetti December 1, 2014 at 8:07 pm # Deirdre, thank you for writing. Hazelnut oil is a splurge, but worth it. It lasts for a long time in the fridge and is really good in both sweet and savory recipes. I also use walnut oil and pistachio oil for similar purposes (in bread dough, cakes, cookies, salads, roasted vegetables etc.). Enjoy. I hope you’ll stick around and find some other things you like here on the site. Cheers, D. Reply paninigirl December 2, 2014 at 10:55 am # For five years I’ve been trying to recreate a hazelnut torte that I ate in Piemonte! I can’t tell you how many recipes I’ve tried.

Yours may just be the answer-I can’t wait to give it a go. Reply sippitysup December 2, 2014 at 7:10 pm # I like to make (and remake) recipes to get them right. They start to feel like old favorites after the third or fourth try. At that point it’s easy to love them (and all the work it took to get there). GREG Reply Domenica Marchetti December 5, 2014 at 11:52 am # Yes, I find it a satisfying and worthwhile pursuit, even though it can sometimes be tedious. In the case of this cake it was definitely worth it. So much better after the adjustments. Did I just brag?? Reply Domenica Marchetti December 5, 2014 at 11:54 am # Give this one a try, Amelia. I’d love to know whether it meets with your approval. I was really happy with the final version. Thanks for stopping buy and commenting.

🙂 Reply prouditaliancook December 5, 2014 at 11:59 am # I’m so looking forward to making this Domenica, I’m a complete nut lover and this cake is perfect to bring to my friends house for an upcoming Christmas luncheon! Reply Domenica Marchetti December 5, 2014 at 2:40 pm # Hi Marie, thank you for your comment. I love nuts, too; in fact, the older I get the more I enjoy those traditional nut-filled Italian dolci. Go figure. Cheers, D Reply Cathleen BP July 6, 2015 at 8:35 am # I came across your recipe from last week’s Italian Food Forever’s newsletter. She offered a variation on your recipe using walnuts, but I was more interested in the original using hazelnuts. I made your Torta di Nocciole last night and I have to tell you how FANTASTIC it was! (Actually still is, as I had it for breakfast this morning!) Well done, Ms Domenica! You have a new fan.

🙂 Reply Domenica Marchetti July 23, 2015 at 8:54 am # Hi Cathleen, thanks for your kind words and for taking the time to write. I’m glad you enjoyed the torta. I just got back from Italy, where I made a stop in Piemonte, home of the best hazelnuts in the world, IMO. I brought back a shrink-wrapped package of them for the very purpose of making this torta. Cheers, D Nocciola Gelato: Hazelnut Gelato Recipe : Food Network 2 tablespoons sugar Directions Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder ). Warm milk until the edge is ringed with tiny bubbles. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely. Line a strainer with a double layer of cheesecloth. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible. Tie up the ends of the cheesecloth , suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently.

In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time. Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl. Allow to cool completely then chill. Freeze according to ice cream machine directions. Recipe courtesy of Rocco DiSpirito CATEGORIES: Chocolate-Hazelnut Gelato | Williams Sonoma Chocolate-Hazelnut Gelato Cook Time: 10 minutes Servings: 8 To toast hazelnuts, position a rack in the center of an oven and preheat to 350°F. In a shallow roasting pan, spread the hazelnuts in a single layer and toast, shaking the pan 2 or 3 times, until the nuts are golden beneath their skins, 10 to 15 minutes. To check for doneness, remove a hazelnut from the oven after about 10 minutes and cut it open. Check every few minutes until the nuts are golden brown all the way through.

Wrap the hot hazelnuts in a clean kitchen towel and rub the nuts in the towel to remove the loose skins. 3⁄4 cup hazelnuts, toasted and skinned, plus extra, coarsely chopped, for optional garnish 1 Tbs. hazelnut oil or canola oil 1 Tbs. sugar 1⁄2 cup heavy cream 3⁄4 cup sugar 4 1⁄2 oz. bittersweet or semisweet chocolate, coarsely chopped Directions: To make the hazelnut paste, in a food processor, combine the 3⁄4 cup hazelnuts, the hazelnut oil, sugar and salt. Process until a thick paste forms, about 2 minutes. Transfer to a bowl and set aside. You should have about 1⁄3 cup paste. In a heavy 2-quart saucepan over medium heat, combine the milk and the hazelnut paste. Cook until bubbles form around the edges of the pan, about 5 minutes. Do not allow the mixture to boil. Meanwhile, in a bowl, combine the egg yolks, cream, sugar and salt. Whisk until smooth and the sugar begins to dissolve. Remove the milk mixture from the heat.

Gradually whisk about 1⁄2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Put the chocolate in a heatproof bowl, pour the hot custard over it and stir until smooth. Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a freezer-safe container. Cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Garnish each serving with chopped hazelnuts. Makes about 1 quart.

Note: You may use 1⁄3 cup commercial hazelnut paste in place of the homemade paste in this recipe. Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003). Easy Chocolate-Hazelnut Pie Recipe - Spanish Desserts Easy Chocolate-Hazelnut Pie Recipe Sign Up for Our Free Newsletters Thanks, You're in! There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Spanish Food - Spanish Holidays and Feasts Chocolate Hazelnut Pie. (c) 2013 Lisa Sierra Licensed to About.com Inc. The Spanish have loved chocolate since they discovered it over 500 years ago. Children enjoy meriendas or afternoon snacks of chocolate and bread, and chocolaterias, stores devoted to serving chocolate drinks and candies are everywhere in Spain. Chocolate bars with almonds or hazelnuts are popular, too. These easy-to-make individual chocolate "pies" are filled with a mix of bittersweet baking chocolate, an egg and a bit of sugar.

Then, they are baked in a crust made of graham (or Maria) crackers and ground hazelnuts in small ramekins. Garnish with whole hazelnuts on top, and a bit of whipped cream. 5 graham crackers (5 x 2.25-inches) 1/3 cup whole, peeled, unsalted hazelnuts 1 1/2 tablespoons unsalted butter , softened 3 1/2 ounces baking chocolate, broken into pieces 2 tablespoons butter Yield: 4 Servings Preparation Make the crust. Process the nuts in a food processor until finely ground. Add the graham crackers, butter, canola oil, and sugar and process for 1 minute, until the mixture is finely chopped, mealy, and starting to come together. Divide the mixture among four ramekins, and press it evenly over the bottom and up the sides of each ramekin. Note: If you do not have ramekins, use a muffin pan. Preheat the oven to 350°F (176°C). Make the Filling. Melt the chocolate and the butter in a medium size bowl in a microwave oven. Add the cornstarch and mix well.

Then add the sugar and warm water and mix with a wire ship. Add the egg and vanilla and mix well. Divide the mixture among the ramekins, using a small ladle. Place the ramekins on a cookie sheet, and bake in the middle rack of the oven for about 18-20 minutes, until the filling is set, but still soft in the middle. Let cool to room temperature on the counter. Refrigerate until ready to serve, then warm to room temperature just before serving. Garnish with a dollop of whipped cream and a whole hazelnut, if desired. Serve in ramekins with teaspoons, or loosen crust by running a knife around the edge of crust and carefully turn out onto a plate. The crust is very crumbly, so you may lose some of it. Variations If whole, peeled, and unsalted hazelnuts are not available in your area, substitute almonds for the hazelnuts. Almonds are typical in Spanish desserts and will give this dessert an original nut flavor. If you do not have graham crackers on hand, use Maria crackers for the crust. Related Articles

Question: Nocciola is Italian for which nut?
Answer: Hazelnut