1/2 to 1 c hazelnut paste
1 c heavy cream, whipped
Gently blend the hazelnut paste with the whipped cream, and use as a filling in cakes, desserts, or pastries.
1/3 lb shelled hazelnuts
1 large egg, separated
2/3 c powdered sugar
generous 1/2 tsp hazelnut liqueur
Roast hazelnuts: boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes. Run nuts under water and slip off skins. Dry the nuts well and roast on a baking sheet at 350 for 20 minutes, stirring occasionally. Cool roasted hazelnuts completely.
Coarsely chop hazelnuts. In a food processor or blender, finely grind the nuts until mealy. Add egg white, powdered sugar, and hazelnut liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks. Makes 1/2 to 1 cup.