№ 10 Hazelnut Flour
Hazelnut Flour
Hazelnut flour is made from grinding whole raw hazelnuts into a fine meal, typically after blanching to remove the skins for a lighter color and milder flavor. This flour brings a richness and distinctive nutty texture to your baked goods with its naturally sweet, buttery flavor profile. It’s best used with a recipe that is designed for hazelnut flour or almond flour to get started, as its unique properties require specific liquid and binding adjustments.
Hazelnuts are packed with nutrients, especially vitamin E (providing about 37% of daily needs per ounce), which acts as a powerful antioxidant protecting healthy cells from being damaged by free radicals and unstable atoms in our body. The nuts also contain significant amounts of folate for DNA synthesis, thiamine for energy metabolism, and magnesium for muscle and nerve function. Additionally, hazelnuts provide oleic acid, the same heart-healthy monounsaturated fat found in olive oil, comprising about 78% of their fat content.
Hazelnuts are particularly rich in phenolic compounds, including proanthocyanidins and flavonoids, which contribute to cardiovascular health and may help reduce inflammation. The flour also contains manganese for bone health, copper for iron absorption, and biotin for healthy hair and skin.
This flour has high fat content, abundant MUFAs, low net carbs (about 2 grams per 2 tablespoons), and moderate protein, giving it a solid remix ranking of #10.
Flavor Profile
It has a rich, sweet, nutty flavor
GAP
Best Uses
Hazelnut is great for both sweet and savory dishes. It adds wonderful texture and rich, buttery flavor to your baking, especially pie crusts. Good coating for chicken and fish and a great add-in to smoothies. Perfect for Italian dishes. In Germanic countries, hazelnuts are widely used as flour for making cakes. The most famous of these is the Linzer torte.
Blend It
Because hazelnut meal does not contain gluten and is light on starches, it should be used in conjunction with other flours. Replace 30% of the total flour with hazelnut flour to add wonderful texture buttery flavor.
Hazelnut flour follows similar guidelines to walnut flour, but you can often use slightly higher percentages due to its milder, sweeter flavor profile.
Recommended substitution rates:
- Light hazelnut flavor: 15-20% hazelnut flour
- Moderate hazelnut flavor: 25-30% hazelnut flour
- Bold hazelnut flavor: Up to 35-40% (in recipes that can handle the richness)
For a 2-cup flour recipe:
- Light: ⅓ cup hazelnut flour + 1⅔ cups regular flour
- Moderate: ½-⅔ cup hazelnut flour + 1⅓-1½ cups regular flour
Why hazelnut flour is more forgiving:
- Naturally sweeter and less assertive than walnut flour
- Finer texture that integrates well with other flours
- High fat content adds excellent moisture and tenderness
- Less likely to become overpowering at higher percentages
Ideal applications:
- Cookies and shortbread (can go up to 40%)
- Cakes and muffins (25-30% works beautifully)
- Macarons and delicate pastries
- Chocolate desserts (classic pairing)
- Coffee cakes and scones
Pro tip: Hazelnut flour pairs exceptionally well with chocolate, vanilla, coffee, and fruit flavors like pear or apple. You can often push the percentage higher in chocolate-based recipes since the flavors complement each other so well.
Start with 20% if you’re experimenting – hazelnut flour is quite forgiving and delicious!
Hazelnut Flour
Growing Region
