The bitter taste of nuts is primarily due to their structure. It is found in the skin of walnuts, hazelnuts and pistachios the highest concentration of tannins and phenolic compounds responsible for astringencyand in addition, the fat present in their flesh turns rancid quickly if the nuts are kept in heat or in direct sunlight. Therefore, confectioners always try several pieces before using this ingredient to exclude rancidity, which is an irreversible defect. If the source of the problem is only the natural bitterness of the peel, the simplest and most effective method of reducing it is roasting.
Roasting in the oven or in a dry pan works in two stages: it reduces bitterness and enhances the aroma. Nuts should be spread out in a single layer, heat at 170-180°C for 8-12 minutes or roast in a pan over medium heat, stirring constantly to prevent burning. The right moment to complete the process is signaled by an intense scent and slightly golden color. After removing the nuts, it is worth pouring them onto a cloth and rubbing them, thanks to which the dry skin begins to fall off, and the taste becomes noticeably milder.
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When we want a more delicate effect or easier removal of the cuticle, they work better wet techniques. Briefly blanching in boiling water for 1-2 minutes, followed by cooling and thorough drying, removes some of the tannins and prepares it for further processing. An alternative is to soak them in cold water for a few hours, which makes peeling easier, although it requires subsequent very thorough drying so as not to disturb the consistency of the dough. Briefly boiling in milk is also popular, after which the nuts can be used immediately in dessert masses with a mild, creamy profile.
Nuts, even well prepared, can disturb the structure of the cake if too much is added. They contain a lot of fat and are heavier than flour, so too much can make them the baked goods will become lumpy or fall. If they are to constitute more than 10-15 percent of the dry ingredients, it is best to subtract the appropriate amount of flour and add nuts instead, rather than increasing the total weight of the dough. Confectioners often reduce the amount of butter or oil, because some of the fat comes from nuts.
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Difficulties also arise at the processing and baking stage. Nuts ground too finely absorb moisture from the dough may cause it to dry outwhile too large pieces often fall to the bottom of the pan if they are not coated in a small amount first. Nut decorations also require caution: the top layers burn easily, which is why many confectioners add them only at the end of baking or cover the surface of the cake with paper, when it starts to darken too quickly.
The final challenge is maintaining the balance of flavors, especially when using nuts intense profilesuch as Italian or pecans. Their expressiveness may dominate delicate cakes and creams if they are not combined with additives that introduce acidity, depth or additional sweetness. That’s why in many classic desserts, nuts are combined with cocoa, coffee or citrus zest, which stabilizes the whole composition.
