Hazelnut ratafià
Instructions
Keep aside 8 hazelnuts and shelled the other.
Put shelled hazelnuts in a large skillet and toast them.
At this point reduce them in large crumbs, mortar and pestle to break.
Put them in a glass jar, cover with half a litre of boiling water and add the vanilla.
Let cool, then add the brandy and close the jar tightly.
Let marinate for 15 days and then filtered.
Add the icing sugar and nuts in their shells and close the jar and let it soak for another 30 days, shaking occasionally.
Ingredients and dosing for 4 persons
- 500 g of brandy to 40 degrees
- 250 g of hazelnuts with shell
- 1 stick of vanilla
- 400 g of icing sugar