Preheat oven to 160°. Evenly spread the hazelnuts on a baking tray and roast until nicely toasted – 10 to 15 minutes.
If your hazelnuts have a skin, whilst still hot, over a dustbin tip the nuts into a deep-sided colander and coarsely stir with a wooden spoon. You will find that the rough skin easily flakes and falls off through the holes of the colander. Though I am minded to think a bit of hazelnut skin never hurt anyone. If skinless, toast, until nicely golden brown.
Use a food processor, pestle and mortar, or have the nuts wrapped in a towel and bash them with a rolling pin – crush the nuts to a coarse consistency. As you like.
Meanwhile, toast the whole cumin and coriander in a dry pan in the oven at the same time as your nuts. 5 or so minutes - until they begin to smell and crackle. Grind.
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