Why not add them to meringues and fill with cream and raspberries or try them in cakes with chocolate or apricots? They are also very good added to soft cookies with chunks of chocolate. Hazelnuts, like many nuts, are very good in bread and mix well with raisins or apricots. Praline can be made using hazelnuts, as well as almonds, and this can be used in the finishing of cakes. Make caramel, add some hazelnuts and pour on to a greased baking sheet. Once it is cold it can be broken up to a powder in a food processor and added to icings or as a decoration.
Fiona Burrell, co-author of Leiths Baking Bible, from the Leiths School of Food and Wine