Another recipe comes out of one of my favorite books of all time Classic Liqueurs; inspired by a Italian Liqueur Frangelico, this takes 6 months but is well worth the wait. The rich Hazelnut flavor is exceptional in this recipe.
Italian Hazelnut Liqueur, Frangelico Recipe
4 cups (about 1 1/8lb) unshelled Oregon hazelnuts
1 tsp chopped dried angelica root
½ vanilla bean split
750ml Vodka (I also use a light rum like Cruzan)
¼ tsp almond extract
1 ½ cups granulated cane sugar (only cane sugar not beet)
1 cup water
1 tsp glycerine
Preheat oven to 350 degrees. Shell hazelnuts. Coarsely chop hazelnuts and place them on a baking sheet in the oven for 10 to 15 minutes. Remove from oven and place in an aging container. Stir in dried angelica root, vanilla bean, vodka, and almond extract. Cap and let age for 1 month is a cool, dark place, shaking occasionally.
After aging, pour through fine mesh strainer into a large bowl. Rinse out aging container. Place cloth bag or triple cheesecloth inside large funnel. Place funnel over aging container and pour liqueur through.
![\"Italian](\"http://www.theliquoristblog.com/wp-content/uploads/2016/05/Italian-Hazelnut-Liqueur-200x300.jpg\")
In saucepan, combine sugar and water; bring to a boil. Immediately reduce heat and simmer for a few minutes, stirring to dissolve sugar completely. Let cool. When sugar syrup has cooled, add to aging container, stirring well to combine. Cap and let age 3 months.
After second aging, re-strain through cloth or paper coffee filters until desired clarity is reached. Stir in glycerine and yellow food color (if you think the color is off, sometimes it is very brown). Let age 2 more months before serving.
Friar Tuck recipe
1 part hazelnut liqueur
1 part creme de cacao (I prefer Godiva)
2 parts cream
Shake and pour into a v-shape, and garnish with cinnamon.