Recipe Instructions:
8 ounces hazelnuts
8 ounces superfine sugar
5 to 6 large eggs, separated, at room temperature
1 teaspoon pure vanilla extract
Directions
Preheat oven to 375° F. Line the base of a 9-inch springform pan with parchment paper. Roast hazelnuts in oven on a large baking tray, until skins are cracked & they are quite golden and fragrant. Be careful not to walk away as they burn very easily. Increase the oven temperature to 425 degrees F
Toast your hazelnuts, then put them directly into a dry, large dishcloth. Rub them together to remove & discard the majority of the skins. Don't worry if there are some skins left on the nuts; it enhances their flavor! Let the hazelnuts cool completely.
Chop the cooled hazelnuts finely in your food processor, and then set aside. (I find that it is easier to do this 4 ounces at a time, so that you have more control over the grind.)
Whisk the sugar, egg yolks, and vanilla together until frothy and light, and the sugar is dissolved. I start with 5 egg yolks then add another if it seems too heavy. Add the finely chopped hazelnuts.
Whisk the egg whites until stiff and gently fold them into the nut mixture. Place into a prepared springform pan
Bake at 425° F for the first 10 minutes, then lower the oven to 375° F and continue baking for another 30 minutes until a cake tester comes out clean.
Let the cake cool in the springform pan for at least 15 minutes, then remove the collar by a running knife inside it. When completely cool sift powdered sugar over the top; I use a vanilla-scented sugar. Devour slowly!
