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The taste and texture of this streusel are super close to that of an oat-based version. Use this to top your favorite fruit crumbles and pies, baked apples, snack cakes, or desserts. The hazelnuts lend a creaminess to balance the crunch of the pecans. And consider yourself warned: it is deliciously addictive! Yield: 5 cups
1/2 cup pecans
1/2 cups hazelnuts
1 cup potato starch or Gefen Almond Flour
1 cup brown or white granulated sugar (see note)
2 teaspoons Gefen Cinnamon
6–8 tablespoons oil, such as Gefen Walnut Oil
In a food processor fitted with the S blade, pulse the pecans and hazelnuts until finely ground.
Transfer to a bowl and add the potato starch, sugar, cinnamon, and six tablespoons oil. Mix well by hand. If the mixture is too dry, add one teaspoon oil at a time, mixing after each addition.
Transfer to an airtight container and store for up to two weeks in the fridge, or for months in the freezer.
Photography by Yossi and Malky Levine
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