SHARE

Hazelnut has a rich, nutty flavor that lends itself to sweet and savory dishes alike. They can be used whole or ground, or come in the form of everyone’s favorite chocolate spread, Nutella. From salads and pastas to baked goods, we’ve rounded up our favorite hazelnut recipes.

In Minneapolis, which is emerging as one of America’s best food cities, hazelnuts grow wild. Chef Jim Christiansen of Heyday restaurant uses them to add a nutty crunch to a beautiful fried egg dish served with chanterelles, green garlic, and blackberries.

We love putting hazelnuts in salads, where they add crunch and earthiness. Our roasted parsnip salad with blue cheese and a wheat beer vinaigrette gets texture from spicy hazelnuts and coarse pumpernickel crumbs. In our endive and Roquefort salad with smoked pepper jelly hazelnuts are included two ways: a sherry dressing is spiked with hazelnut oil and toasted, chopped hazelnuts are sprinkled atop the salad.

In recent years, Nutella has taken the world by storm. It’s tempting to eat it straight from the jar, but if you want to be slightly more civilized spread it on ciabatta for a sweet breakfast treat. Cinnamon buns are a rich enough on their own, but chefs Max and Eli Sussman add nutella to take them to the next level.

Find all these dishes and more in our collection of hazelnut recipes.

"Minneapolis,

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries
"Pesto

Pesto Potato Salad

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for Pesto Potato Salad »
"Butternut

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »
"Maple-Glazed
Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.
"Porchetta

Porchetta Sandwiches

This decadent sandwich is served with hazelnut gremolata and lemon-caper aïoli.
"Endive

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Get the recipe for Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts »
"Hazelnut

Hazelnut Raspberry Linzer Squares

These exceptionally pretty, nut-flecked bars have a peanut-butter-and-jelly appeal, but the addition of fragrant vanilla and bright orange zest dresses up the classic pairing.
"Salad

Salad of Haricots Verts and Green Hazelnuts

This salad of crisp haricots verts is tossed in a light tomato-spiked cream dressing and scattered with fresh hazelnuts. Get the recipe for Salad of Haricots Verts and Green Hazelnuts »
"Ham

Ham Steaks with Hazelnut Sauce

The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
"Tozzetti

Tozzetti (Anise, Almond, and Hazelnut Biscotti)

These Roman-style biscotti are a favorite of Nick Malgieri’s for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
"Nutella

Nutella on Ciabatta

Nutella, the hazelnut-chocolate spread, is perfect on ciabatta toast. It’s a popular breakfast throughout Europe.
"Nutella

Nutella Buns

Nutella Buns

MORE TO READ