I have heard that when you toast whole grain bread, you lose most of the nutrition. I'm wondering if this is true, and if so, do you lose the nutrients when toasting nuts?
I simply prefer hazelnuts to almonds, especially in sweet applications. I've been recently gifted with a pound of very nice bittersweet chocolate so I've decided to do America's Test Kitchen's Sacher ...
I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty.