You will also need a 32 x 22cm baking tray lined with baking parchment. Serves 10 hazelnuts 100g, shelled dark chocolate 400g mixed crystallised fruits – pears, citron, clementines 400g in total sugared rose petals a handful sea salt flakes a teaspoon Chocolate fruit and nut crispĪ slab of dark chocolate for breaking into jagged pieces, encrusted with crystallised fruit and roasted nuts, or indeed anything sweet that needs using up. A job, I admit, for the patient cook, but one that is well worth it. Keep the heat low, move them round, and let them brown slowly and evenly. A high heat will end up with patchy results, even black flashes where the nuts have stayed still for too long in the pan. By roasting or toasting with the heat low, the nuts get to cook right through. I have always toasted nuts in a dry frying pan, but I have recently found that the real trick is to roast them slowly.
MAPLES BISCUITS SKIN
It is best, I find, to toast them in a pan or in the oven, then rub them in a spotless tea towel so they tumble together and the skin flakes off, leaving you with a clean, golden hazelnut to grind, chop or dip into melted chocolate.Įven better, I think, to give the nuts a double toasting: the first to encourage the skins to flake, and then a second, once they have been removed, to give a deeper flavour.
Once the inner skin of a hazelnut dries and darkens, it is best removed – a pernickety job that leaves your kitchen covered in flakes of loose skin. If they are toasted before grinding, they will add much flavour. I use hazelnuts, finely ground, just as I would ground almonds, to add moisture to a cake, to improve its keeping quality and the tenderness of its crumb.
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