Hazelnut flour is a precious ally in the kitchen. It can fully replace wheat flour or they can be combined to create amazing cakes as well as sweet or savoury biscuits. The key to success is to use high-quality hazelnuts to make the flour.

The “Tonda Gentile” hazelnuts from the Langhe, also called Langarola hazelnuts, are a safe bet. The Piedmont PGI hazelnuts by Terra delle Nocciole are flavourful, aromatic and are picked at the perfect moment, i.e. when they fall off the tree. Afterwards, they are processed by hand and milled into flour.

Piedmont hazelnuts are a worldwide renowned delicacy protected by the consortium ‘Langarola hazelnuts’. They are cultivated and picked so as to contain as little aflatoxin as possible, which on the contrary can be found in a much higher percentage in hazelnuts sourced abroad.