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Nut: Hazelnuts

Savory Biscotti with Oregon Hazelnuts, Olives & Sun-Dried Tomatoes

INGREDIENTS

  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules
  • 1/2 cup grated parmesan cheese
  • 15 olives, chopped
  • 6 sun-dried tomatoes, chopped
  • 3/4 cup Oregon hazelnuts, roughly chopped
  • 1 egg
  • 3 tablespoons, softened
  • 1/4 cup milk

INSTRUCTIONS

  1. Preheat the oven to 350°F and line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, fennel seeds, onion powder, garlic granules, and parmesan cheese.
  3. Stir in the chopped olives and sun-dried tomatoes until evenly distributed. Add the roasted Oregon hazelnuts and mix well.
  4. Combine the Wet Ingredients
  5. Make a well in the center of the dry ingredients.
  6. Add the egg, butter, and milk, then mix until a dough starts to form.
  7. Transfer the dough onto a lightly floured surface and knead gently to combine. Shape the dough into two logs, each around 8–9 inches long.
  8. Place the logs onto the prepared baking tray and bake for 18–20 minutes until slightly firm and golden.
  9. Remove from the oven and let rest for 3 minutes.
  10. Using a sharp knife, slice on the diagonal into ¼-inch thick slices. Arrange the slices back onto the baking tray, cut side up.
  11. Bake again for 10–15 minutes, or until dry and crisp.
  12. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy on their own, with cheese, dips, or as a crunchy side to soups!

Ice Cream Roche

DESCRIPTION

This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.

INGREDIENTS

  • 1 quart of good quality vanilla ice cream
  • 4 tablespoons Oregon hazelnut paste
  • 2 tablespoons cocoa powder
  • 1 cup chopped Oregon hazelnuts
  • 5.25 ounces dark chocolate melted
  • 2 teaspoon Sea salt

INSTRUCTIONS

  1. Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the Oregon Hazelnut paste.
  2. Stir together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour, before scooping out and portioning into balls using an ice cream scoop.
  3. Roll each ice cream ball in chopped Oregon Hazelnuts before returning to the freezer.
  4. Meanwhile melt the chocolate, once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavour out in the chocolate and the Oregon Hazelnuts.
  5. Keep the balls in the freezer until you want to serve them

Spinach, Ricotta & Oregon Hazelnut Rigatoni

INGREDIENTS

  • 3 1/2 cups rigatoni pasta
  • 1 teaspoon salt

For the sauce:

  • 1/4 cup butter
  • 1 teaspoon olive oil
  • 2 garlic cloves, sliced
  • 1 red chili, finely chopped
  • 3/4 cup Oregon hazelnuts, chopped
  • 1 tablespoon ricotta cheese
  • 3/4 cup parmesan cheese, grated 
  • 3 1/2 cups baby spinach leaves

INSTRUCTIONS

Cook the Pasta:

  1. Bring a large pan of salted water to the boil and cook the rigatoni for 9 minutes, or until al dente

Make the sauce:

  1. Melt the butter and olive oil in a large frying pan over medium heat.
  2. Add the sliced garlic and chopped red chilli, allowing them to soften and release their flavor.
  3. Stir in the chopped Oregon hazelnuts, letting them toast slightly for a deeper, roasted flavor.
  4. Add one ladle of pasta cooking water to the frying pan—this starchy water helps create a silky, emulsified sauce that binds everything together.
  5. Stir in the ricotta cheese and most of the grated parmesan, saving a little for the final garnish.
  6. Once the pasta is cooked, drain and add it directly to the pan, followed by the baby spinach leaves.
  7. Toss everything together until the spinach wilts and the pasta is coated in the creamy, nutty sauce.
  8. Finish with the remaining parmesan cheese and serve immediately.

Red Pepper & Oregon Hazelnut Dip

INGREDIENTS

  • 3/4 cup roasted Oregon hazelnuts
  • 3 red peppers, roasted until soft
  • 1 garlic clove
  • 1 tablespoon cumin seeds
  • 3 tablespoon sherry vinegar
  • 1/3 cup extra virgin olive oil

INSTRUCTIONS

Prepare the Peppers

  1. Roast the red peppers in the oven at 400°F until soft and lightly charred.
  2. Once cooled slightly, remove the skins and seeds.

Blend the Ingredients

  1. Place the roasted peppers, Oregon hazelnuts, garlic, cumin seeds, sherry vinegar and olive oil into a blender or food processor.
  2. Blend until smooth and creamy.
  3. Season with salt and pepper to taste.
  4. If you like a sharper tang, add a little more sherry vinegar. If you prefer a looser texture, drizzle in a bit more olive oil.

Serve & Enjoy

  1. Spoon the dip into a bowl and serve with warm bread.
  2. For extra flavor, top with crumbled feta, a drizzle of olive oil, and an extra sprinkle of toasted hazelnuts.