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The “Tonda Gentile Trilobata” is a unique hazelnut that grows in the northern Italian region of Piedmont. A favorite among pastry chefs (and home cooks) around ...
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Homemade Hazelnut Spread (Nutella) Ingredients \t•\t16 oz hazelnuts (skins removed) \t•\t⅓ cup unsweetened cocoa powder \t•\t1 cup powdered sugar \t•\t2 tbsp coconut oil (or neutral oil like vegetable oil) Instructions \t1.\tPreheat oven to 350°F (175°C). \t2.\tToast the hazelnuts: Spread the hazelnuts evenly on a baking tray and bake for 5–6 minutes until fragrant. \t3.\tBlend: Transfer warm hazelnuts to a food processor and blend for several minutes, scraping down the sides as needed. \t4.\tAd
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