The Modern Nonna

0 Preheat the oven to 350°F (175°C). Add the nuts to a baking sheet and bake for 10 to 12 minutes or until the skin begins to peel off and they are fully roasted. Let them cool for a few minutes and pour them out onto a clean kitchen towel.
1 Close up the sides of the kitchen towel and rub them up and down with your hands to release the skins. Remove as much of the skin as possible but don’t stress if there’s some left. I usually remove 70-80% of mine.
2 Add them to a food processor or a blender and process on high speed for 5 to 6 minutes. You might need to open the food processor 2 to 3 times just to scrape down the sides and help it along.
3 Once the hazelnuts start to look like nut butter you can add the avocado oil through the spout. As soon as you have a very smooth and creamy texture, open up the food processor and add the rest of the ingredients.
4 Process for another minute or two until everything is combined and pour it out into a small mason jar.
5 Store it in the pantry and enjoy. I love to use the spread in my baking recipes, on toast, in my tiramisù oats, muffins, and so much more.