A coarsely ground powder made from dried, roasted hazelnuts. It is often used interchangeably with the more finely ground hazelnut flour. Turkey supplies the majority of the world's hazelnuts used for the meal, with Italy and the United States, chiefly Oregon, as other major sources, and it gives European baked goods such as cookies, cakes, pastries, and tarts a rich, buttery flavor and moist, tender texture. It is a key ingredient in Italian gianduja-style chocolate-hazelnut confections and French pastries such as macarons and financiers, and also appears in savory Middle Eastern dishes like meat loaves and vegetable casseroles.