Quote:
Originally posted by robustpuppy
I have a chocolate hazelnut cookie recipe that calls for 1 c. hazelnuts, toasted, hulled, and chopped. In the house I have a bag of chopped hazelnuts. Will there be a major difference if I toast the chopped hazelnuts? Or should I send my husband out for whole hazelnuts?
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I would actually be a bit surprised if the chopped hazelnuts weren't already toasted. Do they sell chopped raw hazelnuts in regular stores? Since I live in the land of the filberts, I buy mine in bulk at the farmers' market. Anyway, I'd recommend trying to avoid toasting and skinning a new batch of whole hazelnuts if possible, as it's a pain in the ass.
And Fugee, I've tried the blanching then toasting method on almonds, and found the texture of the nuts suffered some. It's all right if you're going to use them in a ground or finely-chopped application, but not really for anything in which they will be whole or coarsely chopped.
tm
