Baker’s Select Natural Shelled Filbert Hazelnuts, 5 Pound

Baker s Select Natural Shelled Filbert Hazelnuts, Sweet, Nutty & Versatile Bring a touch of gourmet flavor to your recipes with Baker s Select Natural Shelled Filbert Hazelnuts .

Uses

Baking: Fold into cookie, brownie, cake, and tart batters for crunch and a sweet, nutty depth that pairs especially well with chocolate and fruit.
Bread making: Add whole or chopped filberts to artisan loaves, rolls, and sweet breads for texture and aroma.
Salads and vegetables: Toast and scatter over green salads, roasted Brussels sprouts, squash, or green beans for a crunchy, flavorful finish.
Main dishes: Use as a crust for fish or poultry, or incorporate into grain pilafs and stuffing for richness and contrast.
Dessert toppings: Chop and toast for garnishing ice cream, panna cotta, cheesecake, and pastry creams.
Nut butters and pastes: Blend into homemade hazelnut butter or gianduja-style spreads for a fresh, preservative-free result.

Who Would Benefit

• Home bakers who want whole, natural hazelnuts in bulk for frequent baking and cooking
• Pastry chefs and chocolatiers who rely on consistent filbert quality for confections and plated desserts
• Food service operators running bakeries, restaurants, or catering kitchens that need a cost-effective 5-pound supply
• Recipe developers and culinary instructors who need a versatile nut for demonstrations and testing
• Anyone making homemade nut butters, granolas, or snack mixes from scratch

Product Highlights

• 100% filberts (hazelnuts) with no additives or preservatives
• Whole, shelled nuts ready for chopping, toasting, or blending
• Sweet, rich, and nutty flavor with smooth, firm crunch
• 5-pound bag for home pantries or commercial kitchens
• Store in a cool, dry place to maintain freshness and flavor
• Packed in a facility that processes peanuts, tree nuts, milk, egg, and other allergens

Preparation & Use

These hazelnuts arrive shelled and ready to use. For the best flavor, toast them in a dry skillet over medium heat or in a 350 °F oven for 8 to 10 minutes, stirring occasionally, until the skins darken and the aroma intensifies. To remove the bitter papery skins, rub the warm nuts in a clean kitchen towel until most of the skins flake off. Chop coarsely for toppings and crusts, or pulse in a food processor for finer textures. Store any unused portion in an airtight container in a cool, dry spot; for longer storage, refrigerate or freeze to preserve the natural oils and prevent rancidity.

Serving Ideas

Toast and chop over a bitter greens salad with shaved Parmesan and vinaigrette. Press a crushed filbert crust onto salmon fillets before pan-searing. Stir into banana bread or pumpkin loaf batter for an aromatic crunch. Blend roasted hazelnuts with cocoa and a touch of honey for a quick homemade spread. Scatter over oatmeal, yogurt, or roasted root vegetables for texture and warmth.