Filberts

Also indexed as: Avelines

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Preparation, uses, and tips

Shelled filberts can be eaten whole, chopped, or finely milled. They can be added to biscuits, cakes, and other desserts, or used in salads or to make a savoury butter to flavour entrées and side dishes. Like many nuts, roasting filberts brings out their flavour. After roasting, filberts should be rubbed in a cloth while still hot to remove their skins.

Buying and storing tips

Filberts are sold shelled and unshelled. Shelled filberts can become rancid quickly and should be used within a week, refrigerated for up to four months, or frozen for up to one year. Unshelled filberts can be stored in a cool, dark place for up to one month.

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Varieties

There are more than 100 varieties of hazel trees, some of which are referred to as filberts. Filberts are slightly larger than other hazelnuts and were long cultivated in Italy near the city of Avellino. The French refer to filberts as avelines. Filberts grow on short trees that are planted in groves.

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Nutrition Highlights

Filberts, 10 nuts (14g)
Calories: 88
Protein: 2.1g
Carbohydrate: 2.3g
Total Fat: 8.5g
Fiber: 1.3g

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