This spread is like Nutella for grownups.
It's about half as sweet and just a little bit chunky. It will keep for up to a month in the refrigerator.
After making her adaptation of a recipe from Nuts in the Kitchen by Susan Herrmann Loomis, Lucy Baker, featured writer for Serious Eats' Edible DIY gushed, "The results were like Nutella to the nth degree. Seriously, I had to stop myself from licking the blade of my food processor to get every last bit. The toasty, nutty, and ever-so-slightly bitter taste of the hazelnuts and almonds was offset by the intensity and richness of the cocoa powder, and the hint of salt really brought the favors into focus. The spread was about half as sweet as the store-bought stuff—think of Nutella as milk chocolate and this as 70 percent dark chocolate. While it wasn't as chunky as chunky peanut butter, it had a pleasantly sandy texture, and every few bites you got a nice little pebble of hazelnut or almond. I loved this recipe so much that I didn't even mind my yield was off: Susan says it makes two cups, but I only got one and a half. Whatever. It's just the right amount to fill three four-ounce jars for a few very lucky friends this holiday season. The hazelnut-almond spread will keep for a few days on the counter and up to a month in the fridge."
Careful with licking that food processor blade! LuAnn
Makes 1 1/2 cups, or four 4-ounce jars
Active time 20 minutes
Total time 20 minutes
1 cup hazelnuts (LuAnn notes, the original recipe used only hazelnuts, not half hazelnuts and half almonds)
1 cup almonds
3/4 cup powdered sugar
1/4 cup best quality cocoa powder, such as Valrhona
Pinch of salt
3 Tablespoons canola oil
Preheat oven to 375°F.
Spread hazelnuts on one side of baking sheet and almonds on other.
Toast nuts until fragrant, about 8 to 10 minutes.
Remove baking sheet from the oven and transfer hazelnuts to clean kitchen towel.
Scrub and roll them around until most of skins come off (some small pieces of skin may remain)
Combine hazelnuts and almonds in food processor and process until smooth paste is formed, about five minutes.
Add powdered sugar, cocoa powder, and salt, and process until ingredients are well blended.
With processor running, pour in canola oil and continue to process until well incorporated, about 2 minutes longer.
Transfer chocolate hazelnut-almond spread to jars.
For more on this recipe, including reader comments, see: http://www.seriouseats.com/2010/12/edible-diy-heavenly-chocolate-hazelnut-almond.html?ref=latestc