Chopped Hazelnuts
Some recipes want hazelnut you can actually bite into: a crunchy layer in baklava, flecks through a cookie, a topping on ice cream. Ginut chopped hazelnuts are Giresun kernels already broken into pastry-sized pieces, so that job is done before you open the pack. The pieces are much the same size, which means they mix evenly and no corner of the batter is left without them.
Where They Earn Their Place
- Cakes and cookies: stirred into the dough for pieces that are still visible after baking.
- Baklava: a ready-made nut layer.
- Ice cream: scattered over the top for contrast.
- Breakfast mixes: added to your morning bowl.
Texture or Powder?
These pieces keep their shape and their crunch. When a recipe asks for a nut powder that melts into the batter, or for something to stand in for part of the flour, turn to the Hazelnut Flour category instead. Whatever you bake, warming the pieces for a few minutes in a dry pan beforehand brings the aroma forward.
Keeping Them Fresh
Broken kernels expose far more surface than whole ones, so they lose freshness sooner. After opening, move them to a glass jar with a tight lid and keep it somewhere cool and dark. If you only bake now and then, the fridge suits them better; for long-term keeping, the freezer is the best place.
Questions from the Kitchen
Do the pieces disappear into the batter?
No. They stay as pieces with their own texture, which is exactly what separates them from hazelnut flour.
How do I get more flavour out of them?
Give them a few minutes in a dry pan before they go into the recipe.