Homemade Frangelico (Long and Kibbey) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

• 4 cups (about 1.125 pounds) unshelled hazelnuts (filberts)
• 1 tsp. chopped, dried angelica root
• 1/2 vanilla bean, split
• 1 fifth vodka
• 1/4 tsp. almond extract
• 1 1/2 cups granulated sugar
• 1 cup water
• 1 tsp. glycerine (for thickness)
• 1 to 2 drops yellow food coloring (optional)

Preheat oven to 350 F. 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 in a cool, dark place, shaking occasionally.

After aging, pour through fine mesh strainer into a large bowl. Rinse out the aging container. Place cloth bag or triple cheesecloth inside large funnel. Place funnel over aging container, and pour liqueur through. In medium 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 food coloring, if desired. Let age 2 more months before serving.