Remember back when I made Pistachio Ice Cream? I promised more recipes with the goodies that Oh! Nuts had sent me. Well I think it is time to share this delicious pie that I made with the Hazelnuts and Almond Flour. This recipe was adapted from Giada. I love her, we are on a first name basis Anyway, I saw her make this years ago, and printed the recipe right away. I have just never had Hazelnuts around to try making it. So that was first on my list when OH! Nuts contacted me.
I didn’t really have a reason to make this when I did, so we called our neighbors over at 3:00 in the afternoon for dessert. It was a hit. My friend absolutely loves hazelnuts, she could probably live off Nutella alone. So I thought of her right away when I made this. So glad they liked it!
Note – the original recipe uses all purpose flour, I just wanted to try my almond flour.
8 ounces semi-sweet chocolate chips
1 cup hazelnuts toasted
1/4 cup almond flour
3/4 cup sugar
1/4 cup hot water
1 stick butter, cut into 3/4-inch pieces, at room temperature
2 teaspoons vanilla extract
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoons vanilla
Put 1/2 of the chocolate chips, hazelnuts, and flour in the food processor. Pulse until the hazelnuts are coarsely chopped. Pour the nut mixture into a small bowl and set aside.
Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla. Pulse until mixture is blended.
Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Cool for 1 hour in a cooling rack. Refrigerate for 2 hours. Allow the pie to return to room temperature for 30 minutes before serving.
Serve each slice with a dollop of Whipped Cream!