Follow these steps for perfect results
hazelnuts
almonds
confectioners' sugar
cocoa powder
salt
canola oil
Preheat oven to 375F.
Spread hazelnuts and almonds on a baking sheet.
Bake for 10-15 minutes until lightly browned and fragrant.
Transfer nuts to clean kitchen towels.
Rub nuts to remove most of the skins.
Transfer nuts to a food processor.
Grind into a smooth paste, about 5 minutes.
Add confectioners' sugar, cocoa powder, and salt.
Process until combined.
With processor running, slowly pour canola oil into work bowl through feed tube.
Process until fully incorporated.
Transfer to storage jars.
Refrigerate for up to 1 month.
Expert advice for the best results
For a smoother spread, process the nuts for a longer time.
Add a touch of vanilla extract for extra flavor.
Toast the nuts at a lower temperature for a more even roast.
Everything you need to know before you start
10 minutes
Can be made several days in advance.
Serve in a small dish with crackers or fruit.
Serve with toast, crackers, or fruit.
Use as a topping for ice cream.
Spread on pancakes or waffles.
Pairs well with chocolate and nuts.
Discover the story behind this recipe
Common in European pastries and desserts.
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