100% hazelnut butter has become a staple ingredient in the kitchens of pastry chefs and cooks who prioritize the quality of their raw materials. Made from a single ingredient — hazelnuts — it stands out significantly from industrial spreads due to its authenticity and intense flavor. But how do you choose it, and more importantly, what can you do with hazelnut butter? Here’s a comprehensive guide to understanding this product, selecting it wisely, and using it to its full potential in cooking and baking.
What is 100% hazelnut butter?
Composition and manufacturing
100% hazelnut butter is made by grinding whole hazelnuts, usually roasted, until a smooth, creamy paste is obtained. It contains only one ingredient: hazelnuts. No added sugar, no palm oil, no emulsifiers. The texture varies depending on the degree of roasting and the fineness of the grinding: the more the hazelnuts are roasted, the darker and more aromatic the butter will be. A slight separation of oil on the surface is completely normal — simply stir before use. 100% Piedmont hazelnut butter follows this principle: a single ingredient, slowly ground to preserve the full aromatic complexity of the hazelnut.
Hazelnut butter vs. industrial spread: what's the difference?
The difference is fundamental. An industrial spread generally contains sugar as the first ingredient, palm oil, a small proportion of hazelnuts (often less than 15%), and various additives. 100% hazelnut butter, on the other hand, is a raw material: its taste is intense, slightly bitter, and deeply hazelnutty. It is unsweetened — it's a cooking ingredient, not a finished product. For those who want a ready-to-spread version, hazelnut spread offers a gourmet alternative, made from Piedmont hazelnuts, without palm oil.
How to choose quality hazelnut butter?
Essential criteria
First reflex: read the ingredient list. Quality hazelnut butter should contain only one ingredient: hazelnuts. The addition of vegetable oil to thin the texture or sugar to sweeten the taste are signs of lower quality. Color is also indicative: well-roasted butter will be dark brown, with a powerful aroma. Butter that is too pale may indicate insufficient roasting or the use of lower quality hazelnuts. The texture should be smooth and creamy, without lumps. Finally, the format matters: a 1 kg jar is ideal for regular use in baking or professional cooking.
The importance of origin: Piedmont PGI hazelnuts
The origin of hazelnuts is a decisive factor for the quality of the butter. Piedmont hazelnuts, protected by a Protected Geographical Indication (PGI), are grown in the hills of the Langhe and Monferrato, in northern Italy. Their taste is recognizable: round, naturally slightly sweet, with an aromatic intensity that hazelnuts from other origins struggle to match. This particular terroir, combined with traditional cultivation methods, yields hazelnuts of consistent quality, highly prized by professional pastry chefs. It is this hazelnut that is used in the 100% Piedmont hazelnut butter offered by Lucangeli, available in a 1 kg format, suitable for intensive use in workshops or kitchens.
How to use hazelnut butter in cooking and baking?
In baking: cakes, creams, and spreads
Hazelnut butter is a choice ingredient in baking. It can be incorporated into cake batters to add a deep hazelnut flavor: molten cakes, financiers, dacquoises, hazelnut tarts. Mixed with melted dark chocolate, it yields a creamy ganache for filling macarons or tartlets. Incorporated into buttercream, it creates a flavorful frosting for entremets. It can also replace some of the butter in certain cookie or cake recipes, providing a moist texture and a more complex taste. For those who enjoy ready-to-use spreads, hazelnut cocoa spread is a version made from Piedmont hazelnuts and cocoa, without palm oil — ideal on toast or for filling crepes.
In savory cooking and daily use
Less known for its savory uses, hazelnut butter deserves to be explored beyond baking. Thinned with a little hot water, soy sauce, and lemon juice, it transforms into a creamy sauce for pasta or noodles. It can also serve as the base for a naturally emulsified vinaigrette, by mixing it with vinegar and olive oil — the sauce remains bound and coats salad leaves evenly. For everyday use, a spoonful of hazelnut butter on a slice of sourdough bread, with a pinch of flaky sea salt, makes for a simple and tasty breakfast. It also pairs very well with fresh fruit, plain yogurt, or cereals.
For professionals: pastry chefs and restaurateurs
100% hazelnut butter is particularly suited to the needs of professionals. The 1 kg format allows for intensive use in pastry labs or restaurant kitchens, offering consistent value for money for regular orders. It naturally pairs with other nut butters: 100% pistachio butter for colorful and fragrant creams, or 100% almond butter for milder and more versatile preparations. Lucangeli offers a dedicated professional space for restaurateurs, hoteliers, and delicatessens, with conditions adapted to bulk orders.
For individuals who wish to discover the full range of spreads, the set of 5 spreads allows for comparison of different flavors — hazelnut, pistachio, almond, cocoa — in an ideal format for gifting or for initiation. It is also possible to create a custom gift box, combining nut butters and other Italian specialties from the brand.
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