PGI Piedmont hazelnut from Alta Langa flour - 250g

Hazelnut flour should become a pantry staple: it is the ideal baking essential to make exceptional, soft and scented cakes.

It is, of course, all about delicious hazelnuts. We are lucky, because Italy is not only the biggest hazelnut producer in Europe, but it also has the highest quality. The finest hazelnut variety is undoubtedly the PGI Piedmont hazelnut from Alta Langa. 

These unique and precious hazelnuts grow on a strip of land in the Southern area of Piedmont, at least 600m above sea level. They have a round and trefoil shape and a diameter measuring less than 21mm; these small hazelnuts have a medium to thin shell characterised by beautiful and thick striping. The kernel is compact and crunchy, the aroma is delicate, but long lasting.

Hazelnuts were the first product from the region of Piedmont to ever obtain the Protected Geographical Indication in 1993. Cultivation complies with traditional methods and harvesting is strictly regulated by the relevant product specification.

Do you know how hazelnuts are harvested? They are not picked from the tree! One has to wait for the hazelnuts to fall down; only then are they ready to be dried naturally and be eaten or processed to make hazelnut flour, ground hazelnuts or hazelnut paste.

Enough chit-chat, let’s get down to business. Here you can find three different recipes for delicious cakes that enhance the unique taste of Alta Langa hazelnuts.

Linzer Torte

It is the most famous hazelnut cake ever. It originated in the Austrian city of Linz, we don’t know exactly when, but before 1653 for sure, when it first featured in a recipe book. It is a quite long recipe, but it is not difficult, and a nice slice of Linzer Torte is worth the effort, anyway.

First thing first, the crust. To make the crust, you need: 300g of soft wheat flour and 300g of hazelnut flour, 200g of sugar, one pinch of ground cloves and one teaspoon of cinnamon. Mix the ingredients and make a well in the centre; add 300g of cubes of butter, the juice and zest of half a lemon and knead quickly. Add one egg and one yolk and knead quickly. It is easier, if you use a stand mixer.

When the dough is ready, shape it into a loaf, wrap it in cling film and place it in the fridge. After roughly one hour, take the dough out. Take 2/3 of the dough and line the bottom and sides of a 26-cm (10 inch) springform tin. Cover the base of the pastry with baking wafers and redcurrant jam. Take the remaining dough, cut some strips to form a thick grid and one thicker roll to go all around the edge.

In a bowl beat the yolk with three teaspoons of liquid cream and brush it on the surface; place an almond flake in every hole. Bake it in the oven at 170 °C for 50 minutes, dust with icing sugar and that’s it. It’s delicious!

Vegan cake

I know what you might be thinking, but this cake tastes good even without any animal-derived ingredient. If you don’t believe me, try it for yourself! It is a soft, high-rising, light-textured cake; it’s the sort of cake that tastes good for days and that you can dunk in tea or coffee and milk (soy milk for a fully vegan breakfast).

Very few ingredients are required and the preparation process is very simple. Mix 100g of soft wheat flour, 300g of hazelnut flour, 150g of sugar and one sachet of cake yeast; use a food processor or a stand mixer to mix the ingredients, if you have one. Slowly pour half a glass of high-quality olive oil in, mixing as you go. If the dough is too wet, add some hazelnut flour.

Bake at 190 °C for 25 minutes and the cake is ready. You can add custards or fillings to this simple cake. It would taste delicious with a nice layer of chocolate cream, for example.

Flourless hazelnut cake

This is my favourite one, because you can really taste the flavour of hazelnuts. Beat four yolks, using electric whisks, with 200g of sugar and one pinch of salt. When the mixture has risen, add 200g of hazelnut flour.

Beat the four remaining egg whites until very stiff, then add them to the mixture, folding the bottom of the mixture up and over the top of the egg whites. Use a spatula if you can, to prevent deflating. Bake it in a pre-heated oven at 180 °C for 40 minutes and there you have the softest and most scented hazelnut cake you will every taste.

If you want to impress, serve it with Zabaione liquid egg custard, another great delicacy from Piedmont. I like to eat it on its own too, perhaps while sipping on the local traditional hot drink bicerin.

Here you have three easy recipes that suit every occasion – a tasty breakfast, a genuine snack or a fine dessert. Believe me when I say that PGI Piedmont hazelnut flour is the key to success. And I didn’t even tell you about all the cookies you can make…