Ingredients and proportions:
- 300 g of hazelnuts without shells
- 1 kg of alcohol at 90
- 1250 kg of sugar
- a small piece of cinnamon.
Difficulty: medium preparation: 2 hours and 20 minutes – Cooking: 20 minutes.
Hazelnuts ripen in September, so this is the best month to make this liqueur, which does not need to age. Plunge the hazelnuts in a lot of cold water, drain them and crush them in a mortar with a pinch of ginger and a small piece of cinnamon, in order to obtain a powder, then incorporate water; work again the whole in the mortar and press it in a fine cloth in order to get out all the juice that we collect in a container. Rework the purée that remains in the mortar, after adding the same amount of water, filter the whole and put the container on the fire, add the sugar and let cook for 20 minutes. From the boiling point, stir and skim often.
Let it cool down, add the alcohol and let it rest for a whole day. Finally filter and bottle the liqueur.
It is easy to get hazelnuts already peeled or roasted in the shops, but if you prepare them yourself, and if you need to peel them, you will put them in the oven in a not too thick layer. Put them in the oven just long enough for the skin to dry out. Rub them together, wrapped in a cloth, and they will be ready for many decorations.