Hazelnuts must be peeled. Bake the hazelnuts as directed in “Toasting Nuts” until the dark skins are cracked and pulling away from the nuts. Wrap the warm nuts in a kitchen towel and cool for about 20 minutes. Rub the nuts in the towel to remove the skins. Don’t worry about removing every last bit of skin, because a little will add color and flavor. If you insist on removing every remnant of skin, transfer the hazelnuts to a wire sieve, and rub the recalcitrant brown skin against the sieve to rasp it away. Some markets now carry peeled hazelnuts, a true boon, but if needed, toast them until light golden brown to add color and flavor.
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