I was very excited to make this recipe not only because I had fresh beans from the farmer's market but that it was another opportunity to use the hazelnut oil I purchased for a recipe many months ago. I unfortunately forgot to take a finished photo, but I got another one of them cooling in ice water - my new favorite method after cooking. I still prefer steaming to boiling but I followed the recipe's instructions and I went with the lower end of cooking - four minutes.
Things I learned from this recipe:
I thought it was funny how this recipe wanted me to bake the hazelnuts to remove the skin and the last one I made with hazelnuts had me boil them. Both were equally effective which is not saying a lot. It's still a pain.
Would I make this recipe again?:
Sure