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Torta di Nocciole (Hazelnut Cake)

Adapted from a recipe from Babbo


  • 1 1/4 cups Pariani Hazelnut Flour
  • 1/2 cup hazelnuts, ground in the food processor
  • 1 cup flour
  • 1 1/4 sticks (10 TBS) butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup chocolate chunks or chips
  • cocoa powder, for dusting


Preheat the oven to 325 degrees. Butter and flour an 8-inch cake pan.

In the bowl of an electric mixer, cream together the butter and sugar for 2 - 3 minutes, until fluffy and light in color. One at a time, beat in the eggs and vanilla.

In a separate bowl, whisk together the flours, hazelnuts, salt and baking powder. Scrape down the sides of the bowl and beat the dry ingredients into the batter. Fold in the chocolate chips.

Spread the batter into the pan and smooth the top. Bake for 30-35 minutes, until a cake tester inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 - 15 minutes before gently removing.

Dust with cocoa powder and serve.


Toasted Hazelnut Flour from Pariani


Mattia Pariani's life is hazelnuts. Beginning with his thesis in Agriculture in the University of Torino and continuing to his invention of a small-batch, infrared toasting machine, Mattia is determined to bring the world's best hazelnuts to the world.

He works with small producers in the Langhe - a region that sits near the Italian-French border - whose hazelnuts are grown only on the south-facing hills. These hills get the most sun and result in the most rich and flavorsome hazelnuts you've ever tasted.

After the annual harvest in August, Mattia Pariani toasts the nuts in his machine and rubs them free of their skins. At this point, the nuts are pressed and ground into a fine flour with the unmistakable aroma and flavor of pure hazelnuts.

150 grams
(1 product review)
$13.00 (Currently Sold Out)


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  1. A favorite for waffles

    Posted by Hannah on 26th Aug 2011

    it might be hard to know what to do with this flour, other than the delicious cake suggested here, or specialty cookies, but we've found this flour to be a very good way to add distinctive flavor (and protein content) to waffles and pancakes. Just substitute a half cup or cup for regular flour, depending on you batch size. It makes a regular old waffle taste nutty and more substantial.


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