Because when I tasted the leftover nuts, they still had a lot of flavor. So between wondering if I should let them steep until there was no flavor left, I decided to use them, pretty much the same way the homemade raspberry liqueur is still with the berries inside.
But then I remembered one of the best cakes I ever made, from Alice Medrich, with chocolate and hazelnuts, which still remains at the top of my list to this day.
You can substitute regular ground nuts (sans alcohol) in the recipe. And add 2 Tbs of your favorite liqueur.
- Scant 1 cup (100g butter,)
- 8.5 oz 240g dark chocolate, chopped
- 3 eggs (room tº)
- ¾ cup sugar
- ¼ cup rice flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 cup ground hazelnuts (use toasted or from the liqueur)
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF /180ºC. Line an 8-inch square pan with aluminum foil or parchment paper hanging over two sides, for easier unmolding. Or simply spray or butter it.
- Melt butter and chocolate in a large bowl. I use the microwave, 30 seconds at a time stirring well in between.
- Add sugar and eggs, one at a time, mixing very well but not beating.
- Add rice flour, salt, cinnamon and baking powder and mix.
- Add nuts and vanilla and mix just until blended.
- Spread on prepared pan and bake for about 25 minutes, until it is slightly puffed and dry to the touch. Don’t over bake.
- Cool on wire rack completely. For easier cutting, put 30 minutes in the fridge.
- You can keep them at room tº for a few days, in the fridge for a few weeks, or freeze them.
|Processed leftover hazelnuts from the homemade liqueur|
Gluten free Brownies from Elana’s Pantry
Caramelized Squash with Sage Hazelnut Pesto from Food52
Chocolate Hazelnut Cookies from Completely Delicious
Chocolate Hazelnut Pots de Creme from Oh Ladycakes