The Hazelnut Flour is produced using the prized Piedmont hazelnut and is vacuum-packed to preserve the unsaturated fats that are naturally found in the hazelnuts and to ensure an optimal shelf life.
Hazelnut flour is the basis of many bakery preparations such as sponge cake, meringues, shortcrust pastry, etc ... It is also used for soups and creams, or to add flavour to cheese.
It is the most finely chopped hazelnut that is generally used for preparing cakes and biscuits.
Ingredients (4 servings):
Cream the butter with the sugar and chop the hazelnuts.
Tip the flour onto the cutting board and pour the butter and sugar mixture, egg yolks, chopped hazelnuts and grated lemon zest into the centre of the flour and mix everything.
Beat the egg whites until they are stiff and add them to the mixture, continue to knead until all the ingredients are thoroughly mixed and the dough is soft and firm.
Preheat the oven to 180C, pour the dough into the cake pan and bake for approximately 40 minutes.