- 13 cup hazelnuts
- 12 cup + 2 tablespoons millefiori honey
- 4 tablespoons unsalted butter
- 12 cup + 1 tablespoon cacao powder
IN a food processor, pulse heaping 13 cup of hazelnuts to create a fine flour. In a medium saucepan over medium heat, melt together 12 cup plus 2 tablespoons millefiori honey and 4 tablespoons unsalted butter, stirring, until mixture is combined. Remove from heat and whisk in hazelnut flour and 12 cup plus 1 tablespoon unsweetened cacao powder. Spread over bread or toast. Spread keeps, in a covered container and refrigerated, for up to 1 week. Makes 1 14 cups.
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Source: La Cucina Italiana
Submitted By: Michelle Hunt