I picked up a bag of shelled hazelnuts and soon found they are very easy to shell using a morter and pestle. After soaking the nut meat overnight I roasted them in a very low oven. The following recipe is what resulted next:
- 1 1/2 c hazelnuts (ground)
- 1/2 c almonds (ground)
- 1 T anise (ground)
- 3 T butter, softened (or coconut, lard, duck fat)
- 6 eggs (separated)
- 1″ slice date paste or 2 handfuls of seeded dates
- 1/2 c boiling water (approximate)
Boil water and soak the dates in boiling water to soften. Mix the nuts, anise and butter. Add egg yolks to the nut mixture. Mash the dates to a pulp and add to mixture. Mix well. Beat egg whites to stiff peaks (add a pinch of salt). Fold the egg whites into the nut mixture in 2 to 3 stages. Do not over mix. The egg whites will bring air into the mixture to lighten the cake.
Place mixture into a round cake tin that has been buttered and floured. Bake in a 350 degree oven for about 30 minutes or until a toothpick comes out clean.