Oils on dried fruit

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I make a hazelnut liqueur that eventually tastes like Frangelico. It's delicious!

I too was thinking about hazelnuts and wine. (Of course.) I have a recipe for walnut wine. It's more of an infusion. Green walnuts and sugar are added to a dry red and aged for 3 months. I wonder if it would work with hazelnuts? I may have to experiment later this year. Roasting makes the flavor pop - use raw hazelnuts or roasted? The skin can be bitter - remove skins or use?
 

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