Hazelnut-chocolate spread (homemade Nutella)/From the Los Angeles Times ממרח נוטלה-מתכון בעברית
Servings: Makes about 1 1/2 cups
2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
Heat the oven to 400 degrees (200F). Spread the hazelnuts over a cookie sheet and roast until they darken and become aromatic, about 10 minutes( 8 minutes) . Transfer the hazelnuts to a (damp )towel and rub to remove the skins.
In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly,for few minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. It will keep for at least a week.Full recipe