2 cups hazelnuts, toasted
1-1/4 cups confectioners' sugar
3 to 4 tablespoons baking cocoa
Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Yield: 1-1/2 cups.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate-Hazelnut Butter in Taste of Home Christmas Annual
Annual 2013, p164