Hazelnuts are sweet-flavored nuts often used with chocolate in desserts, while almonds are slightly sweet, crunchy nuts used in a variety of dishes, including almond milk and butter.
Hazelnuts, also known as filberts, are sweet-flavored nuts that are commonly found in European dishes. They have a distinctive flavor that is often paired with chocolate and used in desserts such as pastries and truffles.
Almonds are versatile nuts known for their slightly sweet taste and crunchy texture. They are widely used across various cuisines and are a staple in both sweet and savory dishes, as well as in almond milk and almond butter.
Hazelnuts typically have a round shape and a smooth, hard shell, with a rich, buttery flavor and a crunchy texture. Almonds, on the other hand, have an oval shape with a teardrop point, a rough shell, and a slightly sweet, nutty flavor. In terms of source, hazelnuts are predominantly grown in Turkey, Italy, and the United States, while almonds are primarily produced in the US, Spain, and Iran.
In baked goods like brownies, cookies, and cakes, hazelnuts offer a deep, toasty flavor. They are best used in recipes where their robust flavor can stand out, such as in chocolate-hazelnut spreads or as a crunchy topping for muffins. Toasting them beforehand can enhance their flavor. Almonds work well in frangipane fillings, almond croissants, and as slivers in biscotti. Their milder taste and firmer texture provide a subtle nuttiness without overpowering other ingredients. Almonds can be blanched and sliced to decorate or add texture to desserts.
Hazelnuts are a key ingredient in pralines, truffles, and chocolate bars. They pair exceptionally well with chocolate, offering a creamy texture and rich flavor in confections like gianduja and Nutella. Almonds are commonly used in the making of marzipan, dragées, and almond bark. Their ability to be finely ground or slivered makes them versatile for decorative purposes and as a texture contrast in candies.
Hazelnuts can be sprinkled on salads or used in pesto to add a unique, nutty flavor. They complement earthy flavors such as beetroot or goat cheese, bringing a warm richness to savory dishes. Almonds are often added to grain salads, pilafs, and couscous dishes for a crunchy texture. They can be toasted with spices to bring out their flavor, and used as a garnish or integral part of Middle Eastern and Mediterranean dishes.
Both hazelnuts and almonds are nutritious, offering a good source of protein, healthy fats, and various vitamins and minerals.
| Nutrient | Almonds ( per Ounce ) | Hazelnuts ( per Ounce ) |
|---|---|---|
| Fat | 14g | 17g |
| Sodium | 0mg | 0mg |
| Calcium | 76mg | 32mg |
| Protein | 6g | 4.2g |
| Calories | 163 | 178 |
| Carbohydrates | 6.1g | 4.7g |
While possible, hazelnuts will change the flavor of macarons. It's important to adjust the recipe accordingly, as hazelnuts have a different oil content and flavor intensity than almonds.
Both nuts are healthy, but they have different nutrient profiles. Almonds are higher in calcium and vitamin E, while hazelnuts have more vitamin B6 and folate. Your choice should depend on your dietary needs and taste preference.
Both nuts should be stored in airtight containers in a cool, dark place. Refrigeration can extend their freshness, especially for hazelnuts, which have a higher fat content and can become rancid more quickly.
Yes, hazelnut flour can be used in place of almond flour, but it will impart a different taste and may alter the texture slightly due to the different oil content.
The sustainability of nuts varies depending on the production practices. Almond cultivation, especially in California, has been scrutinized for high water usage, while hazelnuts are generally considered more water-efficient. It's best to research the sourcing of the nuts you purchase.
