This spread is like peanut butter gone way uptown. I enjoy it most on freshly toasted bread in the morning, but you can also use it on crackers, between cookies (à la Oreo), or in a cake icing.
Makes 1 cup (250 ml)
Ingredients:
1 cup (200 g) sugar
Zest of 2 lemons, preferably organic
2/3 cup (100 g) hazelnuts, lightly toasted and skinned
¼ pound (1 stick/110 g) unsalted butter, at room temperature ½ teaspoon fresh lemon juice
Note: This will keep well for 1 month in the refrigerator in an airtight container.
1. Place the sugar and lemon zest in a food processor and process until completely combined. The sugar will be just slightly damp from the oil in the zest.
2. In a food processor, process the lemon sugar and the hazelnuts until the nuts are finely ground. Add the butter and lemon juice and continue processing until all of the ingredients are thoroughly mixed. Transfer the mixture to a serving bowl or a glass jar. If not using immediately, refrigerate for up to 1 month, remembering to remove the hazelnut butter from the refrigerator at least 15 minutes before serving. Otherwise it can be difficult to spread.
