Hazelnut Substitutes: Best Alternatives for Baking and Chocolate
The best substitute for hazelnuts is Almonds at a 1:1 ratio. It works best for baking, pralines, crusts. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Almonds
1:1
Milder flavor but similar texture; works in most hazelnut recipes.
What are the other substitutes for hazelnuts?
Pecans
1:1
Buttery and sweet; works well in chocolate pairings.
Macadamia nuts
1:1
Rich and buttery; excellent in chocolate applications.
Walnuts
1:1
More bitter but similar crunch; good in baking and salads.
What should you know before substituting hazelnuts?
To remove hazelnut skins, toast at 350°F for 12 minutes then rub in a clean kitchen towel. Hazelnut flour (finely ground hazelnuts) makes excellent gluten-free cakes. For a Nutella substitute, blend roasted hazelnuts with cocoa powder and sweetener.
How do you substitute hazelnuts in a recipe?
Aromatic nuts with a distinctive flavor, famously paired with chocolate in Nutella and used in European baking and confections.
The best substitute for hazelnuts depends on what role it plays in your recipe. Our top recommendation is Almonds (1:1), which works well for baking, pralines, crusts.
If you need a different option, Pecans (1:1) is another reliable choice. Buttery and sweet; works well in chocolate pairings.
When substituting hazelnuts, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What nut is most similar to hazelnut?
Almonds are the most versatile substitute at a 1:1 ratio. For chocolate pairings specifically, pecans or macadamia nuts better match hazelnut's richness.
What can I use instead of hazelnut flour?
Almond flour is the best substitute for hazelnut flour at a 1:1 ratio. It has a milder flavor but identical texture and baking properties.