July 3, 2023 1 Comment

The hazelnut belongs to the oilseed family. Like almonds, walnuts, pine nuts or pistachios, it is a fruit rich in fatty acids from which oil can be extracted.

The shell of the hazelnut is not edible; the kernel it contains, yes. It can be eaten plain, like dried fruit, or used to make various pastries and sweets. It is therefore crushed, cut into shavings, grated or reduced to powder. Now let’s move on to the health benefits of hazelnuts.

The hazelnut is a dried fruit that is picked in the forest or in the orchard in September and October. Like the walnut and the almond, it is full of benefits: its nutrients make it an appetite suppressant of choice!

A Few Words about Hazelnut

Originating from Asia Minor and known in Europe since antiquity, the hazelnut was first cultivated near the Black Sea.

The hazel tree grows wild in nature and more easily in temperate and humid zones characterized by a mild winter and a cool summer.

Turkey is the leading hazelnut-producing country. 75% of the world’s production of hazelnuts is ensured there. Italy produces 15% and the United States 5%.

Main Varieties of Hazelnuts

There are many varieties of hazelnuts. The two main species of hazelnut native to Canada are the beaked hazelnut (Corylus cornuta) and the American hazelnut (C. americana).

The benefits of hazelnut

Hazelnut, a Fruit Rich in Nutrients

  • The hazelnut is known to be one of the oilseeds richest in omega-9 (against bad cholesterol).
  • It is a source of manganese and copper, substances that protect us from damage caused by free radicals.
  • It contains phosphorus, a mineral essential for the health of bones and teeth.
  • It contains vitamin E, which strengthens our immune system, vitamin B1, good for growth; vitamin B6, which contributes to the metabolism of proteins and fatty acids; vitamin B9 (or folate), essential for the production of body cells.
  • Its magnesium content makes it an effective weapon against stress.
  • It has an interesting amount of iron actively participating in the transport of oxygen and the formation of red blood cells in the blood. It should be noted here that the absorption of iron is favoured by the consumption of foods rich in vitamin C.
  • Note also the presence of zinc in the hazelnut, which is beneficial at different levels (healing, development of the fetus, etc.).

The Hazelnut, a High-Energy Product

Hazelnuts are Packed with good nutrients, are also very energetic (683kcal/100g) and are therefore recommended for athletes. It should then be combined with other oilseeds (almonds, walnuts) and raisins, for example, for a suitable snack.

The hazelnut is, on the other hand, because of its high-calorie content, not recommended for overweight people.

Note here that, unfortunately, like other nuts, hazelnuts contain multiple allergens. Under a European directive, it must be declared on the labels of industrial products.

Harvesting and Storing Hazelnuts

Hazel trees are found most of the time in hedges, copses and on the edges of woods.

The hazelnut is ripe from the moment the fruit detaches from the cupule and falls to the ground.

It is advisable, once the hazelnuts have been picked up, to dry them by spreading them out in a dry and ventilated place. They keep for several months.


Prepare Your Hazelnuts

Use a nutcracker to shell your hazelnuts. Once removed from their shell, they will keep for a month in an airtight container.

You can also crush, grate or reduce them to powder to use in cooking.  

Ten Ideas for Using Hazelnuts in the Kitchen 

Having hazelnuts on hand can be very useful on a daily basis!

Five Salty Ideas

  • Shell hazelnuts to offer your guests to nibble as they are an aperitif.
  • Sprinkle them with salt and Espelette pepper. Then, grill them in the oven on a baking sheet covered with parchment paper at 150°C for 1/2 hour: another good idea for an aperitif!
  • Bring a little crunch to your salads (grated carrot salad, warm goat cheese salad, etc.) by scattering a few pieces of hazelnuts.
  • Also, remember to add a few hazelnuts to your cakes (hazelnut and cheese muffins) and pies (hazelnut, carrot and Roquefort tart).
  • Little tip: make a savoury crumble dough by mixing powdered hazelnuts with parmesan and a little butter. All you have to do is spread this paste over the vegetables and grill it all in the oven!

Five Sweet Ideas

  • Spruce up your usual breakfast cereal with a handful of hazelnuts.
  • Treat yourself to a little break in the afternoon by biting into some hazelnuts and an apple.
  • Cottage cheese with honey and crushed hazelnuts is also a healthy and gourmet snack.
  • And how about adding hazelnuts to your favourite desserts: chocolate-hazelnut cookies, walnut and hazelnut brownie, chocolate-hazelnut marble?

Finally, if there is a dessert that does honour hazelnuts, it is the Creuse cake, a Limousin specialty.

The Virtues of Hazelnut

Very energetic, the hazelnut should not be consumed in excess when monitoring its line. Eating it in a reasonable way, however, would be beneficial to people suffering from cholesterol; its “good” fat content helps to lower it.

The hazelnut is also a source of manganese, copper, vitamins B and E. It also contains magnesium, phosphorus and potassium. Its amount of fibre is also interesting.

Recipe Ideas with Hazelnuts

Hazelnut and Cheese Muffins

For: 4 people

Preparation: 10 mins

Cooking: 25 mins


  • 55 g shelled hazelnuts
  • 120 g of grated cheese
  • 150g flour
  • 0.5 sachet of yeast
  • Three eggs
  • 2 tbsp liquid cream – or milk
  • 4 tbsp olive oil
  • salt
  • pepper


  1. Mix the hazelnuts quickly. Make sure beforehand that they are well-shelled.
  2. Put them in a container with the flour, yeast and eggs. Mix well.
  3. Add the cheese, oil and liquid cream. Season with salt and pepper and continue beating until you obtain a small ball of homogeneous dough. Reserve for 1 hour in the refrigerator or 10 minutes in the freezer.
  4. Fill muffin moulds (ideally silicone) to 3/4 and bake at 200°C for 25 minutes. Unmold and enjoy warm or cold.


Walnut and Hazelnut Brownies

For: 4 people

Preparation: 15 mins

Cooking: 20 mins


  • 100g pastry chocolate
  • 50 g shelled walnut-hazelnut mixture
  • 100g butter
  • 50g flour
  • 50g sugar
  • One egg
  • One pinch of salt


  1. Melt the chocolate and the butter cut into pieces in a bain-marie.
  2. Meanwhile, break the egg into a bowl. Add the sugar. Beat well.
  3. Then add the flour and salt. Mix.
  4. Then add the chocolate and melted butter. Stir again.
  5. All you have to do is add your walnuts and hazelnuts to your dough, shelled and cut into small pieces.
  6. To finish, pour your dough into four ramekins lined with parchment paper and bake for 20 minutes at 180°C (th.6).
  7. Sprinkle with icing sugar before serving.

Savoury Hazelnut Tart, Carrot and Roquefort Cream

For: 6 people

Preparation: 60 mins

Cooking: 30 mins

It is a pie that can be eaten cold, as an appetizer or as a main course for lunches on the go. It was very good, and the carrot-Roquefort-hazelnut mixture always works well!


  • For the hazelnut pie dough:
  • 30 g ground hazelnuts
  • 90 g of wheat flour t 65
  • 60g spelled flour
  • 30ml olive oil
  • One pinch of salt
  • 50ml water
  • For the Roquefort carrot cream:
  • 300 g frozen carrot puree
  • 80 g of blue cheese
  • 2g agar-agar
  • 100 ml liquid fresh cream
  • a few dried pistachios


  1. Preheat the oven to 180°C, thermostat 6.
  2. Prepare the pie dough: mix the flour, hazelnut powder, salt and pepper in a mixer. Pour in the olive oil, then 50 ml of water and pulse to blend.
  3. Gradually add the remaining water until you get a smooth but not sticky dough. Add a little wheat flour if the dough is too soft. Refrigerate for at least 30 minutes for the dough to firm up.
  4. Then roll out the dough with a rolling pin (to a thickness of 2-3 mm) on a floured surface and line a tart pan. Prick with a fork.
  5. Put in the oven and let the dough blind cook for 15 to 20 minutes. Unmold the pie after baking.
  6. Heat the carrot puree until boiling. Pour in the powdered agar-agar, stir and gently bring to a boil. Then leave to simmer for 1 minute or 2, stop the cooking and melt the Roquefort in it. Let cool.
  7. Whip the sour cream into whipped cream and mix with the carrot purée.
  8. Pour the carrot cream over the base of the tart. Sprinkle the top with a few crushed pistachios and let cool for at least 2 hours so that the agar-agar can set.
  9. Serve chilled.

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