Chopped Hazelnuts

Chopped hazelnuts are kernels broken down to the size pastry work needs. They take the knife work out of cakes, cookies, baklava, ice cream and breakfast mixes. Because the pieces are close in size they spread evenly through a batter, so every slice gets its share.

How to Choose

• The right form when you want visible pieces that keep their crunch.
• For a powdered ingredient that melts into batter, see the Hazelnut Flour category.
• A few minutes in a dry pan before use noticeably lifts the aroma.
• More surface area means faster staling than whole kernels — keep them in the fridge.

Frequently Asked Questions

What is the difference between chopped hazelnuts and hazelnut flour?
Chopped hazelnuts stay as pieces and keep their texture; hazelnut flour is ground to a powder and disappears into the batter. Choose chopped for crunch, flour when you need a flour substitute.

How should they be stored after opening?
Transfer to a glass jar, close it tightly and keep it cool and dark. The fridge is better for occasional bakers, and the freezer is best for long storage.