Serious Eats: Recipes

Huguenot Torte

Baking notes:

The original Huguenot torte is made with apples and pecans. If you'd like to make that version, replace the cherries with 1 apple, peeled, cored, and chopped (it should yield 1/2 to 3/4 cup) and the hazelnuts with 1/2 cup toasted pecans, chopped.

The most efficient way to remove hazelnuts' unpleasantly bitter skins is to blanch them. Bring 4 cups water and 1/4 cup baking soda to boil in a large pot. Add the hazelnuts and boil 4 minutes. Drain the hazelnuts in a colander and rinse them under cold running water for 1 minute. Transfer the hazelnuts to a clean kitchen towel (one you're not attached to as it will stain) and rub the skins off. Place the skinned hazelnuts in a rimmed baking sheet and bake in a 350°F oven until golden brown and fragrant, about 15 minutes.

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