1 cup raw hazelnuts
1/4 tsp vanilla extract
3 tbsp Dutch process cocoa
5 tbsp icing sugar
A pinch of salt
2 tbsp sunflower oil
2 tbsp cold butter, cubed
1. Transfer the hazelnut to the French Tumbler, set the rotisserie motor and roast in your Fritaire at 400F for 10 minutes or until browned and fragrant.
2. Remove from the French Tumbler and wrap the hazelnuts in a clean kitchen towel and let sit for 1 minute or until safe to touch.
3. Rub nuts in the towel until loose skin come off.
4. Place hazelnuts in a food processor and process until they start to turn into a cream.
5. Add sugar, salt, and cocoa, mix until well combined.
6. Add vanilla, milk, and oil.
7. Add butter and process until well combined.
8. Pour the hazelnut spread in a sterilized glass jar and store in the fridge for a maximum of 7-9 days.
HAZELNUT SPREAD
