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Name: Hazelnut Torte
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 2 cups Hazlenuts; 7 large Eggs; 3/4 cup sugar; 4 tablespoons Butter

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INGREDIENTS

2 cups Hazlenuts
7 large Eggs
3/4 cup sugar
4 tablespoons Butter

INSTRUCTIONS

Preheat oven to 275F. Coat a 9-inch spring-form pan with cooking spray. Line the bottom with parchment paper.

Spread hazelnuts on a rimmed baking sheet. Bake until toasted, about 15 minutes. Let cool slightly. Pulse in a food processor until coarsely ground.

Increase oven temperature to 325F

Beat egg yolks and sugar in a large bowl until smooth. Add the ground hazelnuts and butter and beat until fully incorporated. Beat egg whites in another large bowl until stiff peaks form. Fold the egg whites into the butter and mix until no white streaks remain. Scrape the batter into the prepared pan.

Bake the torte until a knife inserted in the center comes out clean, about 50 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and let cool completely, about 1 hour more.

NOTES

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 12 Servings

Calories: 196
Calories from Fat: 155 (79%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 1.9g
Cholesterol 256.9mg		79 %
Sodium 3597.1mg		124 %
Potassium 165mg		4 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1.3g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 196

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