Cocoa-Hazelnut and Vanilla-Hazelnut Spreads

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Earlier this year, I thought nothing could beat my old favorite stuff, but making my own convinced me otherwise. I absolutely love this gianduja (chocolate hazelnut spread) recipe and use it often; as a basis for the recipes, I used similar ratios and the same process, but the results are more to my taste. I have a few simple changes: powdered sugar instead of sometimes-hard-to-find demerara sugar, which is grainy in a good way, but a little crunchy in a spread. I also think a lot less chocolate makes the hazelnut flavor shine through, so I use a 3.5-ounce milk chocolate bar or a little cocoa powder instead. And why not also make a plainer hazelnut cream while you're at it? It tastes really pure and subtle, and we may just trot it out this week for a holiday cookie filling.

Cocoa-Hazelnut Spread

1 cup hazelnuts
1/4 cup powdered sugar (Whole Foods 365 brand)
1/2 teaspoon sea salt2 tablespoons cocoa powder OR a 3.5-ounce milk chocolate bar (Whole Foods 365 Organic brand)1/4 cup grapeseed or canola oil

Preheat oven to 375 degrees. Toast hazelnuts for about 7 minutes or until fragrant. Set aside to cool. Put powdered sugar, salt, and cocoa or chocolate into the food processor. Rub hazelnuts with a kitchen towel to remove some of the thin, dark skins. Add cooled hazelnuts to the mixture and run the food processor until mixture is a fine crumb. While it is still running, slowly drizzle in oil and let machine run until spread is fairly smooth. Store it on the counter in a jar or in the fridge if you want it to be less runny.

Vanilla-Hazelnut Spread

1 cup hazelnuts
1/4 cup powdered sugar (Whole Foods 365 brand)1/4 cup grapeseed or canola oil1/8 teaspoon vanilla powder1/2 teaspoon sea salt
Preheat oven to 375 degrees. Toast hazelnuts for about 7 minutes or until fragrant. Set aside to cool. Put powdered sugar, salt, and vanilla into the food processor. Rub hazelnuts with a kitchen towel to remove some of the thin, dark skins. Add cooled hazelnuts to the mixture and run the food processor until mixture is a fine crumb. While it is still running, slowly drizzle in oil and let machine run until spread is fairly smooth. Store it on the counter in a jar or in the fridge if you want it to be less runny.