To skin your hazelnuts easily, rub between your palms. Don’t worry if some of the dark skin is stuck on.
This recipe yields one and a half cups of praline dust. Freeze and use as needed.
I used hazelnuts because to me they just feel like Pesach. You can use any combo of nuts that you prefer. You can also mix part of the praline dust into the ice cream once it’s frozen for a subtle heavenly crunch.
Photography: Moishe Wulliger
Food Styling: Renee Muller