1 1/2 teaspoons
Vanilla bean paste or vanilla extract
In This Recipe
Place the hazelnuts, cinnamon, vanilla and salt in the bowl of a food processor. Process the nut mixture until they turn into a creamy consistency, approximately 4 minutes.
Transfer the mixture to a jar with a tight-fitting lid. (I used Mason jars.)
The mixture will keep for approximately 3 weeks in the refrigerator.