Frangelico

Name: Frangelico
Ingredients: 4 cups unshelled hazelnuts (filberts, about 1 1/8 lb.); 1 teaspoon chopped dried angelica root; 12 vanilla bean, split; 1 (750 ml) bottle vodka; 14 teaspoon almond extract; 1 12 cups granulated sugar; 1 cup water; 1 teaspoon glycerine (for thickness) (optional); 1 -2 drop yellow food coloring (optional)

9 ingredients

18 steps

Ingredients

4 cups unshelled hazelnuts (filberts, about 1 1/8 lb.)
1 teaspoon chopped dried angelica root
12 vanilla bean, split
1 (750 ml) bottle vodka
14 teaspoon almond extract
1 12 cups granulated sugar
1 cup water
1 teaspoon glycerine (for thickness) (optional)
1 -2 drop yellow food coloring (optional)

Directions

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.