Peeling Hazelnuts

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

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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