Dummy

I feel pretty silly after cracking open that Hazelnut Paste. Yep. It was sweeter than candy. Tastes great on toast. Not even a thought of cooking it to put on some pasta! HAHAHA!

So, where's my sign? You Southern country-music gals might know what I'm talking about when I ask that question.

Ingredient Challenge: Hazelnut Paste

Yep. You heard me right. Hazelnut Paste. In America, I would say this product is pretty much a novelty. But, I love hazelnuts. I absolutely love them. I have made a chocolate hazelnut cake before (but it didn't quite turn out the way I wanted). I drink hazelnut flavored creamer in my coffee (or rather, I drink hazelnut syrup and coffee in my cream). In fact, I won't usually drink coffee if there's no hazelnut creamer or syrup around.

Knowing my fondness for the taste of hazelnut, a friend of mine who visited Italy recently sent me a little box with postcards, stamps, and a bottle of hazelnut paste from Napoli. I was so excited.... and yet remain clueless as to how to use it. The stuff looks like peanut-butter. I have no idea what to do with it....

...thus the Ingredient Challenge was born!

Can you help?

I'm going to look up recipes using hazelnut paste to find something to do with this lovely jar of buttered hazelnuts... but until then, would you please leave me a comment if you have a favorite hazelnut recipe that you think my jar of hazelnut paste would compliment well? I would love to hear from you.


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