• Raw Blanched Hazelnuts Filberts - Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food…
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Raw Blanched Hazelnuts (Filberts), Unsalted & Shelled - 0.25 lb (4 oz)

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$7.97 USD
$7.97 USD
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Blanched hazelnuts are the format serious bakers and confectioners actually want. The brown papery skin on a hazelnut carries most of the fruit's astringent flavor compounds, which is fine when you're making rustic hazelnut bread or a chocolate hazelnut bark where a slight bitterness works. Remove the skin, though, and the kernel flavor turns cleaner and sweeter. You get off-white uniform kernels that don't throw brown flecks into pale batters. Pastry chefs use blanched for a reason. Home bakers making Nutella copycats, hazelnut flour, gianduja, or white chocolate hazelnut applications also reach for blanched. Ours are raw (not roasted), fully skinless, packed fresh in Monroe, NY in a resealable bulk bag. kosher.

Product Specs

  • Form: shelled kernels, skin removed (blanched)

  • Processing: raw, not roasted, not salted

  • Packaging: resealable bulk bag, sizes on product page

  • Certifications: kosher

  • Shelf life: 3 to 4 months pantry, up to a year refrigerated, 18 months frozen

  • Allergens: tree nuts. Shared equipment with other tree nuts and peanuts.

Blanched vs With-Skin Hazelnuts

Quick guide because this is the main buyer decision in the category and most retailers don't explain it.

With-skin hazelnuts. Kernels with the brown papery skin still on. Preferred for rustic applications: hazelnut bread, granola, pesto, dukkah, Italian hazelnut cake where the skin flecks add visual character. Cheaper per pound because you skip the blanching processing step. The skin also carries most of the antioxidant polyphenols, so if you're buying hazelnuts specifically for nutritional density, skin-on is the better choice.

Blanched hazelnuts (this product). Kernels with skin professionally removed. Off-white, uniform appearance. Cleaner flavor, less astringent. Required format for anything where color or smooth texture matters. Hazelnut flour ground from blanched kernels produces a cleaner-colored flour than skin-on hazelnuts ever will. Same goes for hazelnut milk, white-chocolate-based gianduja, and pale confections.

If you're debating which to buy, the quick rule: blanched for pastry and pale applications, with-skin for rustic and whole-fruit applications.

Nutrition Per 1 oz (Roughly 21 Kernels)

  • 178 calories

  • 4g protein

  • 17g fat, mostly monounsaturated

  • 2.5g fiber

  • 2g net carbs

  • 21% DV vitamin E

  • 46% DV manganese

  • 24% DV copper

  • 16% DV magnesium

  • Folate, thiamin, scattered polyphenols

Vitamin E and manganese are the two standouts. One honest caveat: some of the polyphenol content drops when you remove the skin. Blanched kernels contain slightly less antioxidant density than skin-on versions. If you're tracking polyphenol intake for cardiovascular or cognitive research-aligned reasons, the skin-on variant is the more nutritionally loaded option. For most buyers using blanched hazelnuts in baking and confectionery, the flavor and appearance tradeoff is worth the small nutritional give-back.

Keto-compatible at 2g net carbs per ounce. Works cleanly across Mediterranean, paleo, and low-carb patterns.

General nutrition info here. Talk to a dietitian about your actual situation.

Where These Actually Go

Hazelnut flour. The number one reason to buy blanched. Grind the kernels in a food processor or high-speed blender until you get fine flour, stopping short of butter. Use it as a gluten-free flour substitute in cakes, cookies, and tortes. Blanched gives you off-white flour. Skin-on gives you flour with brown flecks that show up in pale batters.

Homemade Nutella. Lightly roast the blanched kernels at 325°F for 8 minutes (even though they're sold as raw, a quick toast deepens the flavor), then blend with cocoa powder, powdered sugar, and a touch of oil. The blanched format means your final spread has a clean color rather than a mottled brown.

Gianduja paste. The Italian base for chocolate-hazelnut confections like Ferrero Rocher style chocolates. Traditional gianduja uses blanched hazelnuts specifically because the producer wants a smooth uniform paste without skin particles.

Hazelnut milk. Blend blanched kernels with water, strain, sweeten to taste. Cleaner color than with-skin hazelnut milk, which comes out slightly brown.

Praline. French and Belgian praline, American pralines, and pralines for filling chocolates all want blanched for color reasons.

Italian and Austrian desserts. Sacher torte variants that feature hazelnut, hazelnut dacquoise, torta gianduja, hazelnut semifreddo. The classical European dessert repertoire that depends on clean hazelnut flavor.

White chocolate applications. White chocolate hazelnut bark, white chocolate hazelnut truffles. The visual contrast only works if the hazelnut kernels are clean and pale, not mottled brown.

Fish crusts and savory applications where you want the hazelnut flavor without the visual of brown skin. Less common but real.

How to Tell if Your Blanched Hazelnuts Are Still Fresh

Hazelnuts have enough oil content that freshness genuinely matters. Fresh ones smell faintly sweet and slightly grassy. Old or rancid hazelnuts smell sharp, paint-adjacent, or metallic. If your bag smells wrong, trust your nose. Refrigerating opened bags extends freshness by months. Freezing extends it to over a year.



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