Hazelnut Paste

Yield: 2 to 3 cups

Ingredients

• 1 pound roasted Oregon hazelnuts (3 1/2 cups)
• 6 tablespoons egg whites (about 3 large)
• 2 cups confectioners' sugar
• 2 teaspoons hazelnut liqueur

Instructions

1. Coarsely chop the hazelnuts.
2. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy.
3. Add egg whites, confectioners' sugar and liqueur. Blend until paste forms.
4. Wrap and store in a covered container, up to 2 weeks.

Attribution

Oregon Hazelnut Industry and The Hazelnut Marketing Institute