Baking with Hazelnut, Walnut & Pecans

Baking with Hazelnut and Walnut & Pecan

Tree nuts are an essential ingredient in the baking industry, bringing rich flavors, textures, and nutritional value to a variety of products. Hazelnuts, walnuts, pecans, macadamias, and almonds are among the most commonly used nuts, each offering unique characteristics that enhance traditional and modern baked goods. Their high oil content contributes to a soft, buttery mouthfeel, while their distinctive flavors complement ingredients like chocolate, caramel, and spices.

Hazelnuts

Hazelnuts are particularly popular in baked goods, often roasted to intensify their deep, nutty aroma. They are widely used in cookies and biscuits, adding crunch and complexity to shortbread, biscotti, and nut-studded doughs. In pastries, ground hazelnuts are a key ingredient in dacquoise, hazelnut sponge cakes, and praline-based desserts. Additionally, hazelnuts are commonly combined with chocolate to create gianduja, a smooth hazelnut-chocolate paste that serves as a base for pralines, bonbons, and rich ganache fillings.

Caramelised hazelnut nibs are used in decorating celebration cakes, cakepops and icecreams for taste, appearance and texture. Frequently the hazelnuts are supplemented by almonds and/ or peanuts when used as inclusions in biscuits and cookies, mostly due price reasoning. From a flavour perspective they can support each other quite well.

Walnuts & Pecans

Walnuts and pecans, known for their buttery texture and slightly bitter undertones, are frequently used in cakes, tarts, and cookies. Walnut coffee cakes, banana bread, and nut loaves benefit from the crunch and earthy depth of walnuts, while pecans are the star of caramelized nut fillings in pecan pies and nut tarts. Both nuts also add texture and richness to brownies, chocolate chip cookies, and nut-studded pastries. However, their high-fat content makes them susceptible to oxidation, requiring careful storage to maintain their freshness. This also limits their usage to more freshly baked and served bakery items (e.g. several days). Where they are used in fillings and have a lot of other ingredients that prohibit to some extend the oxidation; think of filled pastries like mamoul.

Macadamia

Macadamia nuts, although less common due to their high cost, offer a delicate crunch and rich, buttery flavor that make them a prized addition to baked goods. White chocolate macadamia cookies are a well-loved classic, while macadamias also add a luxurious touch to nougat, nut brittle, and cake toppings. Their exceptionally high fat content gives them a soft yet crisp texture that pairs beautifully with chocolate and caramel-based confections.

Tree nuts not only provide texture and depth of flavor but also enhance the sensory experience of baked goods. Whether used whole, chopped, ground, or in paste form, their versatility makes them an invaluable ingredient in both classic and innovative recipes.

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