Hazelnuts, also known as filberts, add a distinctive nutty flavor and crunchy texture to many recipes. However, there are times when you might need to find a suitable alternative. The best hazelnut substitutes include almonds, macadamia nuts, cashews, and even hazelnut extract for baking.
These alternatives can provide similar flavor profiles and textures in various dishes. Almonds offer a mild, sweet taste and can be used in equal amounts to replace hazelnuts in most recipes. Macadamia nuts bring a rich, buttery flavor that works well in both sweet and savory applications.
For those with nut allergies or dietary restrictions, seeds like sunflower or pumpkin can serve as non-nut alternatives. Toasting these substitutes before use can enhance their nutty flavors, making them more comparable to hazelnuts. When baking, almond flour can often replace hazelnut flour in a 1:1 ratio, maintaining similar texture and moisture in the final product.
Nutritional Profile
Hazelnuts, also known as filberts, are nutrient-dense nuts with an impressive nutritional profile. They are rich in healthy fats, protein, fiber, and various essential vitamins and minerals.
A 1-ounce (28-gram) serving of hazelnuts contains approximately:
- Calories: 178
- Protein: 4.2 grams
- Fat: 17 grams (mostly monounsaturated)
- Fiber: 2.7 grams
- Vitamin E: 21% of the Daily Value (DV)
- Magnesium: 12% of the DV
- Potassium: 4% of the DV
Hazelnuts are particularly high in vitamin E, an important antioxidant that supports heart and skin health. They also provide significant amounts of magnesium, which is crucial for bone health and various bodily functions.
The healthy fats in hazelnuts, primarily monounsaturated fats, may help improve cholesterol levels when consumed as part of a balanced diet. These nuts also contain small amounts of zinc and iron, contributing to immune function and oxygen transport in the body.
Incorporating hazelnuts into one’s diet can be an excellent way to boost overall nutrient intake. Their combination of protein, fiber, and healthy fats can help promote satiety and support weight management goals.
Common Hazelnut Substitutes
Several nuts can effectively replace hazelnuts in recipes, offering similar textures and complementary flavors. Each alternative brings its unique characteristics to dishes while maintaining the nutty essence hazelnuts provide.
Almonds
Almonds closely mimic the texture and flavor profile of hazelnuts. They have a mild, sweet taste and a satisfying crunch. Almond flour serves as an excellent substitute for hazelnut flour in baking recipes.
Blanched almonds work best for a smoother texture. Toast them lightly to enhance their nutty flavor. Almonds can replace hazelnuts in most recipes at a 1:1 ratio.
Use slivered almonds in salads or as a topping for desserts. Ground almonds work well in cakes, cookies, and pastries.
Walnuts
Walnuts offer a rich, buttery flavor with a slight bitterness. Their texture is softer than hazelnuts but still provides a satisfying crunch. Walnuts work particularly well in baked goods and savory dishes.
Toast walnuts before use to bring out their nutty flavor. Chop them finely for a texture similar to ground hazelnuts. Walnuts can replace hazelnuts in equal amounts in most recipes.
They excel in brownies, banana bread, and coffee cakes. Walnuts also make a great addition to pesto sauces and salads.
Pecans
Pecans have a sweet, buttery flavor that complements many dishes. Their texture is similar to walnuts but with a more delicate crunch. Pecans work well in both sweet and savory recipes.
Toast pecans lightly to enhance their flavor. Chop them to match the desired texture in your recipe. Use pecans as a 1:1 substitute for hazelnuts.
Pecans shine in pralines, pies, and cookies. They also make an excellent topping for salads and roasted vegetables.
Cashews
Cashews offer a creamy, slightly sweet flavor. Their texture is softer than hazelnuts but still provides a pleasant bite. Cashews work well in both sweet and savory dishes.
Roast cashews lightly to intensify their flavor. Chop or grind them to achieve the desired consistency. Use cashews as a direct replacement for hazelnuts in most recipes.
Cashews excel in creamy sauces, stir-fries, and as a base for vegan cheeses. They also work well in cookies and energy bars.
Pistachios
Pistachios bring a unique flavor and vivid green color to dishes. Their texture is similar to hazelnuts, with a satisfying crunch. Pistachios work well in both sweet and savory applications.
Remove pistachio shells before use. Chop or grind them to match the texture needed in your recipe. Use pistachios as a 1:1 substitute for hazelnuts.
Pistachios shine in baklava, ice cream, and as a crust for fish or chicken. They also make a flavorful addition to salads and grain dishes.
Macadamia Nuts
Macadamia nuts offer a rich, buttery flavor and a creamy texture. They’re slightly softer than hazelnuts but still provide a pleasant crunch. Macadamias work well in both sweet and savory recipes.
Toast macadamias lightly to enhance their flavor. Chop or grind them to achieve the desired consistency. Use macadamias as a direct replacement for hazelnuts in most recipes.
Macadamias excel in cookies, white chocolate desserts, and as a coating for fish. They also make a luxurious addition to salads and trail mixes.
Specialized Substitutes
Certain ingredients can mimic the unique flavor and texture of hazelnuts in recipes. These alternatives range from seed-based options to nut-derived products that capture hazelnut’s essence.
Seed-Based Substitutes
Sunflower seeds and pumpkin seeds offer nutty flavors similar to hazelnuts. Sunflower seeds have a mild, slightly sweet taste and can be ground into a flour-like consistency for baking.
Pumpkin seeds provide a rich, earthy flavor and work well in both sweet and savory dishes. Toasting these seeds enhances their nuttiness, making them even closer to hazelnuts in taste.
Both seeds can be used whole, chopped, or ground in recipes calling for hazelnuts. Their nutritional profiles are comparable, offering healthy fats and proteins.
Nut Butters and Oils
Hazelnut butter serves as an excellent substitute in spreads, sauces, and baked goods. Its smooth texture and concentrated flavor closely mimic whole hazelnuts.
Hazelnut oil captures the essence of hazelnuts in a liquid form. It’s ideal for dressings, marinades, and finishing dishes. A little goes a long way due to its potent flavor.
Coconut products can sometimes stand in for hazelnuts. Coconut butter offers a creamy texture, while coconut oil provides richness in baking. Hazelnut flavoring can boost the nutty taste in these substitutions.
Baking with Substitutes
When baking without hazelnuts, various alternatives can effectively replicate their flavor and texture. These substitutes range from other nut flours to extracts that mimic hazelnut’s distinct taste.
Flours and Meals
Almond flour serves as an excellent hazelnut flour substitute in many baked goods. It provides a similar nutty flavor and moist texture in cakes, cookies, and pie crusts. For a nut-free option, coconut flour can be used, though it absorbs more liquid and may require recipe adjustments.
Acorn flour offers a unique alternative with its slightly sweet, nutty taste. It works well in breads and muffins. When using these substitutes, a 1:1 ratio often works, but experimentation may be necessary for optimal results.
Ground sunflower or pumpkin seeds can also replace hazelnut meal in recipes. These seed-based alternatives add a nutty flavor and maintain a similar texture in baked goods.
Extracts and Flavorings
Hazelnut extract provides an intense, concentrated flavor that can replicate the taste of hazelnuts in baked goods. A small amount goes a long way in recipes for cookies, cakes, and even chocolate desserts.
Almond extract can serve as a close substitute, offering a similar nutty aroma. It works particularly well in sweet baked goods and pairs nicely with chocolate flavors.
For a more subtle approach, vanilla extract combined with a touch of coffee or chocolate can mimic hazelnut’s complex flavor profile. This combination excels in recipes like banana bread or muffins.
When using extracts, start with half the amount called for in the recipe and adjust to taste. Some bakers prefer to create a blend of extracts to achieve a more nuanced flavor in their baked goods.
Non-Nut Alternatives
For those with nut allergies or seeking different options, several non-nut substitutes can provide similar textures and flavors to hazelnuts. These alternatives come from grains and legumes, offering unique characteristics while maintaining a nutty essence.
Grain-Based Substitutes
Oats make an excellent hazelnut substitute in baked goods. When toasted, they develop a nutty flavor profile reminiscent of hazelnuts. Ground oats can be used in place of hazelnut flour for a similar texture.
Buckwheat groats, despite their name, are seeds from a fruit related to rhubarb. When roasted, they offer a crunchy texture and nutty taste that works well in both sweet and savory dishes.
Puffed rice or crispy rice cereal can mimic the crunch of chopped hazelnuts in recipes. They’re particularly effective in chocolate bars or as a topping for desserts.
Legume-Based Substitutes
Roasted chickpeas provide a satisfying crunch and nutty flavor. They can be seasoned to enhance their hazelnut-like qualities and used in both sweet and savory applications.
Soy nuts, which are roasted soybeans, offer a protein-rich alternative with a crunchy texture. They work well in granolas, trail mixes, or as a topping for salads and desserts.
Lentils, when roasted until crispy, can substitute for chopped hazelnuts in recipes. They add a protein boost and can be flavored to complement various dishes.
These grain and legume-based options are safe for those with nut allergies, including almond allergies. They provide similar nutritional benefits without the risk associated with tree nuts.
Health Considerations
Hazelnuts offer several nutritional benefits, but their substitutes can also provide valuable health advantages. Many alternatives are rich in essential nutrients and can support overall wellbeing.
Almonds, a popular hazelnut substitute, contain heart-healthy monounsaturated fats. These fats may help lower bad cholesterol levels and reduce the risk of cardiovascular disease.
Macadamia nuts, another alternative, are high in antioxidants. These compounds can protect cells from damage caused by free radicals and may contribute to better skin health.
For those with nut allergies, seeds like pumpkin or sunflower seeds can be safe alternatives. They provide similar nutritional benefits without the risk of allergic reactions.
Some substitutes, such as pecans, contain fiber and protein. These nutrients can help regulate blood sugar levels and promote feelings of fullness, potentially aiding in weight management.
Brazil nuts are an excellent source of selenium, a mineral that supports thyroid function and immune health. However, due to their high selenium content, it’s important to consume them in moderation.
When choosing a hazelnut substitute, consider individual dietary needs and health goals. Each alternative offers unique nutritional profiles that can complement different health considerations.
Savory and Sweet Applications
Hazelnut substitutes offer versatility in both savory and sweet culinary applications. These alternatives can enhance flavors and textures across a wide range of dishes, from main courses to desserts.
Confectionery Use
Almond paste serves as an excellent hazelnut substitute in confectionery. It provides a similar nutty flavor and smooth texture ideal for filling chocolates or creating marzipan-like treats. Cashews can replace hazelnuts in brownies and quick breads, lending a creamy richness.
For hazelnut spreads like Nutella, almond butter mixed with cocoa powder offers a comparable taste and consistency. This blend works well as a filling for cakes or a topping for ice cream.
In liqueur-based confections, amaretto can substitute hazelnut liqueur. Its sweet almond flavor complements chocolate-based desserts and adds depth to tiramisu.
Cooking with Hazelnut Substitutes
Macadamia nuts make a suitable replacement for hazelnuts in savory dishes. Their buttery texture enhances pestos, salads, and roasted vegetable medleys. Pecans work well in stuffings and crusts for savory pies, providing a rich, nutty flavor.
For a hazelnut oil substitute in dressings and marinades, walnut oil offers a comparable nutty profile. It pairs nicely with roasted meats and vegetables.
Cobnuts, closely related to hazelnuts, can be used interchangeably in most recipes. They work particularly well in autumnal dishes like squash soups or wild rice pilafs.