Tree nut allergy: the eight EU-listed nuts, cross-reactions and hidden sources
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
A tree nut allergy is an immune reaction to proteins in nuts that grow on trees. In EU law, the 'nuts' allergen covers eight named nuts: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia (Queensland) nuts. Tree nut allergy usually lasts for life and can cause severe reactions. Nuts hide in pesto, praline, marzipan, frangipane, nougat, sauces and many traditional sweets, including Maltese figolli and kwareżimal.
The eight nuts in Annex II
Annex II of Regulation (EU) 1169/2011 does not say 'all tree nuts'. It names eight, and products made from them. Nuts used only to make alcoholic distillates are the single exemption.
| Nut | Also known as / common forms |
|---|---|
| Almond | Marzipan, almond paste, frangipane, amaretti, almond milk, orgeat syrup |
| Hazelnut | Filbert, cobnut, praline, gianduja, chocolate hazelnut spreads |
| Walnut | Walnut oil, some pestos, walnut bread |
| Cashew | Cashew cream, many vegan cheeses and sauces, some pestos |
| Pecan | Pecan pie, praline in some recipes |
| Brazil nut | Mixed nuts, some nut butters |
| Pistachio | Pistachio paste, gelato, baklava, mortadella, dukkah |
| Macadamia / Queensland nut | Cookies, nut butters, some desserts |
Nuts that are not on the list
Pine nuts, chestnuts, coconut, nutmeg and water chestnut are not in Annex II, so EU law does not require them to be declared as the nuts allergen. That does not make them safe for every nut-allergic guest. Some people react to pine nuts or coconut specifically, and some avoid everything called a nut. Answer from the recipe, name the specific nut, and never say 'nut-free' when a dish contains pine nuts.
Peanuts are not tree nuts at all. They are legumes and a separate allergen. A 'nut-free' dish can still contain peanut, and vice versa.
Cross-reactions between nuts
Some nuts have very similar proteins, so a person allergic to one is often allergic to its close relative. Cashew and pistachio are closely related, as are walnut and pecan. Many tree-nut-allergic people are advised to avoid all nuts because of these overlaps and because nuts are often processed together. That is why naming the exact nut on a menu matters: a guest who tolerates almonds but not cashews can only choose safely if the record says which nut is in the dish.
Where nuts hide on a Mediterranean menu
Mediterranean and Maltese cooking uses nuts in many places guests may not expect.
- Pesto: traditionally pine nuts, but many kitchen and bought-in versions use cashews or walnuts.
- Romesco and picada: almonds or hazelnuts thicken the sauce.
- Figolli: the traditional Maltese Easter pastry is filled with almond paste.
- Kwareżimal: Maltese Lenten biscuits made with almonds.
- Biskuttini tal-lewż: almond macaroons.
- Nougat, torrone and qubbajt: almonds, hazelnuts or pistachios.
- Gelato and pastries: pistachio, hazelnut and almond flavours, and shared scoops or nozzles.
- Mortadella: some varieties contain pistachios.
- Salads and starters: candied walnuts, toasted almonds and nut oils in dressings.
Controlling nuts in the kitchen
Nut garnishes and pastry kitchens are the highest-risk areas. Toasted nuts shed fragments and dust, piping bags and scoops move between flavours, and bought-in desserts often carry 'may contain nuts' warnings. Store nuts in sealed, labelled containers, use dedicated scoops and boards, add nut garnishes last at a separate point, and read every bought-in dessert label.
If the pastry section handles nuts throughout service and cannot guarantee separation, say so clearly. A specific statement, such as 'our desserts are made in a kitchen that uses almonds, hazelnuts and pistachios', is more useful than a blanket warning on every dish.
Nut oils, extracts and liqueurs
Nuts also arrive in liquid form. Cold-pressed walnut, hazelnut and almond oils contain nut protein and are declarable. Almond extract and orgeat syrup are almond products. Bitter almond flavouring in amaretti and some liqueurs may come from apricot kernels rather than almonds, so check the label rather than assuming either way.
Liqueurs need care. Nuts used to make alcoholic distillates are exempt, but many nut liqueurs are flavoured after distillation or contain added nut ingredients. Frangelico-style hazelnut liqueurs, amaretto and nut creams should be checked against their own labels before they go into desserts or cocktails, and the bar should be part of the allergen record.
Bought-in desserts and gelato
Gelato counters and bought-in desserts deserve particular attention because nut flavours sit next to plain ones. Scoops, display trays and piping nozzles move between flavours unless the routine prevents it. Use clean scoops for a nut-allergic guest, serve from a fresh tub where possible, and check bought-in cakes and tarts for nut ingredients and precautionary warnings each time the supplier changes.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.