Hazelnut Milanese

1 cup hazelnuts

3/4 cup confectioners sugar

1/4 cup brown sugar

1/2 cup cake flour

1/2 teaspoon salt

6 egg whites

1 stick butter, melted


Heat oven to 350 degrees. Arrange nuts on baking tray and toast until skins blister and loosen, about 15 minutes. Set aside to cool and turn oven up to 425 degrees.

To skin the nuts, rub handfuls between palms, shaking off papery skins.  Transfer nuts to food processor fitted with metal blade and process until finely ground. Add the sugars, salt, and flour. Pulse until well blended and transfer to a mixing bowl.

Pour the unbeaten egg whites into the nut mixture and stir to combine. Pour in the butter and stir well.

Generously grease mini muffin pan. Ladle the batter into cups,  half full and bake 15 minutes. Turn oven off and let sit in oven 5 minutes longer. Set pans on rack to cool 10 minutes, then invert to remove.

Makes 24 mini nut cakes

Can be placed into a ziplock bag and freeze.

Can be frozen.