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Hazelnut Paste



  • 1 pound roasted Oregon hazelnuts (3 1/2 cups)
  • 6 tablespoons egg whites (about 3 large)
  • 2 cups confectioners' sugar
  • 2 teaspoons hazelnut liqueur


  1. Coarsely chop the hazelnuts.
  2. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy.
  3. Add egg whites, confectioners' sugar and liqueur. Blend until paste forms.
  4. Wrap and store in a covered container, up to 2 weeks.

Yield: 2 to 3 cups

Source: Oregon Hazelnut Industry and The Hazelnut Marketing Institute

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