Hazelnut Butter

Spread hazelnuts on a baking sheet and roast in the oven at 100C – 120C for 25-30 minutes.

Rub them in a kitchen towel to remove the skins.

After removing as much skin as possible, grind them until they become butter.

Add the salt and continue grinding for a little while longer.

Refrigerate for up to 4 weeks in a sealed jar.

*to achieve a buttery result, it will take 10-15 minutes of grinding. To avoid overheating the food processor, turn it off frequently to cool down.