For the longest time, the only hazelnut liqueur I had access to was Frangelico’s. It’s okay, but the almond and herbal components interfered with the toasty, rich hazelnuttines I desire. There are others, but I hadn’t been able to find them in stores. With a large bag of skinned hazelnuts in the freezer, and some tips from Jeremy F., I decided to make my own. And it is good.