|
Bob's Red Mill All-Natural Hazelnut Meal/Flour, 14-Ounce Packages (Pack of 4) | 
| Brand: Bob's Red Mill
Category: Grocery
List Price: $56.88
Buy New: $43.75
You Save: $13.13 (23%)
Rating:  4 reviews
Sales Rank: 7237
Number Of Items: 4
Shipping Weight (lbs): 4
Dimensions (in): 9.5 x 4 x 8
ASIN: B000EDI2N0
Release Date: January 26, 2006
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
| |
| Customer Reviews:
Excellent baking product May 25, 2008
Alessandra Mazzeo (Los Angeles, CA USA)
I am from Italy, where hazelnuts are the most common type of nut. I love baking but could not reproduce some recipies without this ingredient. Hazelnut flour is perfect for me: it takes away the hassle of having to grind the nuts!
Great flour for low carb baking November 8, 2007
Richard Strautman (Port Washington, NY United States)
2 out of 2 found this review helpful
I have been using Bob's Red Mill All-Natural Nut Flours for several years to bake low-carb breads and baked goods. I also use the Hazelnut flour to bread chicken, in lieu of flour. The product is always great tasting and easy to work with.
Chocolate Hazelnut Cake January 16, 2007
Norma J. Hores (Ohio)
1 out of 1 found this review helpful
I found this item hard to locate, not available at any of our local grocery's or health food stores, but worth the extra effort. I used one of Martha's recipes, the quality of the nut flour made the cake.
Convenient item used in torte recipes November 16, 2006
Joanna Daneman (Middletown, DE USA)
6 out of 6 found this review helpful
Many European tortes and cookies use ground hazelnuts as the major ingredient, replacing flour. Some examples are Christmas star cookies from Germany which are small iced nut cakes that have a baked-on icing (Zimtsterne.) Tortes frequently use hazelnut flour as the main ingredient. Rather than having to rub off the skins and grind your own, you can buy Bob's Red Mill hazelnut meal instead. Keep it in the freezer or fridge as it can go rancid if you don't use it all up.
ZIMTSTERNE (Cinnamon Stars)
1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon zest
1/4 cup egg whites (about 2 large)
Pinch of salt
1 1/2 cups confectioners' sugar
About 1/2 cup additional confectioners' sugar for rolling
1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. These cookies set up and dry out over 1 day, so let them alone overnight AT LEAST and keep in a tin to store. If they last...which in our house they don't. They are horribly addictive.
Approximately 3 dozen cookies.
|
|
|
The Celiac Shop has partnered with Amazon to handle our shipping and billing details. Always read food product labels if you have celiac disease.
Get Free Shipping!
|
| |
