Tip No: 7

Toasting nuts too little or not at all is a fairly common—and easy-to-fix—baking mistake. When I go out to a restaurant or bakery and try a new pastry or dessert, I can taste whether the nuts are properly toasted. When they are, I know someone who is paying attention is in the kitchen making pastries that I want to eat. Untoasted nuts are labeled “raw” and that is exactly how they taste. Taking the time to toast nuts to a proper light golden brown color brings out their natural oils and heightens their nutty flavor. It is easy to do, too: Spread the nuts on a rimmed baking sheet and place in a preheated 350-degree-F oven for 8 to 10 minutes, or until they are fragrant and have taken on a golden brown color. To make sure they are ready, bite into a nut. For almonds and hazelnuts (which tend to require longer toasting), the interior should be medium brown. For walnuts and pecans (which toast more quickly), the interior should be light brown. In general, the firmer the nut, the longer it should be toasted to bring out its full flavor.