ground hazelnuts – 200g

Ground Piedmont Hazelnuts for Baking

Papa dei Boschi ground hazelnuts are finely milled PGI Piedmont hazelnuts – pure hazelnut flour from the Alta Langa, with no additives. Gluten-free and ideal for cookies, macaroons, cakes, and crusts.

Ground hazelnuts from Papa dei Boschi are finely milled PGI Tonda Gentile Piedmont hazelnuts, also known as hazelnut flour. No wheat, just the pure nut; finer than chopped and richer than any cereal flour. Because hazelnuts are naturally gluten-free, you can bake wonderfully without any wheat at all.

Oily, aromatic, moist in dough

Unlike dry cereal flour, ground hazelnuts are slightly oily and moist; they have the scent of roasted nuts and turn the dough a light brown color. They feel fine between the fingers, but not dusty.

In dough, they provide moisture and a full nutty aroma that no extract can replicate. Oily, aromatic, moist—this is how they give structure to crusts and depth to cakes. Anyone who has baked with freshly ground hazelnuts can taste the difference compared to older products immediately.

A quick kitchen tip: Because the nut oil is delicate, it is best to keep the flour in a cool, dark place and not grind it in advance. It releases the most aroma when fresh, and that is exactly what makes the difference between a good nut cake and a great one.

For cookies, macaroons, and cakes

Ground hazelnuts are the backbone of holiday baking: they are found in nut cookies, hazelnut macaroons, cinnamon stars, and jam-filled sandwich cookies. In cake batter, you can use them to replace part of the flour for a juicier, nuttier result. This flour is also made for Linzer cookies, hazelnut horns, and Bohemian kolaches. A proven trick: replace 50 g of wheat flour with 50 g of ground hazelnuts in your cake batter for a noticeably moister cake, and at 180 degrees in the oven, the nut develops its most beautiful roasted aroma.

Finely ground, they are the base for a hazelnut cake with little flour, for fruit tart crusts, or gluten-free macaroons. In such recipes, hazelnut flour takes on the role that wheat usually plays, without anything missing. If you need coarser pieces for brittle, use the chopped hazelnuts; for whole nuts to snack on, choose the roasted hazelnuts.

Freshly ground by the Noè family

The hazelnuts for this grow at the Noè family farm in Lequio Berria, high in the Alta Langa at an altitude of 700 meters. For three generations, the family has cultivated the Tonda Gentile delle Langhe variety without pesticides and using organic fertilizers. Many bakers consider this nut the finest one can grind—round, thin-skinned, and aromatic. While cheap nut flour often tastes bland and powdery, the Tonda Gentile brings a clear, buttery roasted aroma that elevates any pastry.

José Noè roasts the nuts and only grinds them when an order arrives, so the flour remains fresh and smells like Piedmont in September. Because freshly ground hazelnuts age faster than cereal flour, this freshness is exactly what counts. If you like, you can find all hazelnut specialties from Papa dei Boschi or browse through our nuts from around the world. A 200 g bag of ground hazelnuts is enough for a whole tray of cookies, and when stored tightly closed and in a cool place, the rest remains fresh and aromatic until your next baking session.