Frangelico

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 cups unshelled hazelnuts (filberts, about 1 1/8 lb.)
• 1 teaspoon chopped dried angelica root
• 1/2 vanilla bean, split
• 1 (750 ml) bottle vodka
• 1/4 teaspoon almond extract
• 1 1/2 cups granulated sugar
• 1 cup water
• 1 teaspoon glycerine (for thickness) (optional)
• 1 -2 drop yellow food coloring (optional)

Recipe

• 1 preheat oven to 350 f.
• 2 shell hazelnuts.
• 3 coarsely chop hazelnuts and place them on a baking sheet in the oven for 10-15 minutes.
• 4 remove from oven and place in an aging container.
• 5 stir in dries angelica root, vanilla bean, vodka and almond extract.
• 6 cap and let age for 1 month in a cool, dark place, shaking occasionally.
• 7 after aging, pour through fine mesh strainer into a large bowl.
• 8 rinse out the aging container.
• 9 place cloth bag or triple cheesecloth inside large funnel.
• 10 place funnel over aging container, and pour liqueur through.
• 11 in medium saucepan, combine sugar and water; bring to boil.
• 12 immediately reduce heat and simmer for a few minutes, stirring to dissolve sugar completely.
• 13 let cool.
• 14 when sugar syrup has cooled, add to aging container, stirring well to combine.
• 15 cap and let age 3 months.
• 16 after second aging, re-strain through cloth or paper coffee filters until desired clarity is reached.
• 17 stir in glycerine and food coloring, if desired.
• 18 let age 2 more months before serving.