Hazelnut Torte Recipe

The best delicious Hazelnut Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hazelnut Torte recipe today!

Hello my friends, this Hazelnut Torte recipe will not disappoint, I promise! Made with simple ingredients, our Hazelnut Torte is amazingly delicious, and addictive, everyone will be asking for more Hazelnut Torte.

What Makes This Hazelnut Torte Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hazelnut Torte.

Ready to make this Hazelnut Torte Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

6 lg Eggs; Separated
1 3/4 c Hazelnuts; Finely Ground
1 c Granulated Sugar
1 pn Salt

Chocolate Icing
Hazelnuts; Coarsely Chopped
Sprig of Fresh Mint

As we prepare to move on to our All-Irish Cooking month of March, The Cook
& Kitchen Staff are offering you some of the best recipes sent from our
Members in February. Today’s offering is from an unknown AOL member that
thrives on hazelnuts! This delicate little torte compliments any meal or
coffee break. Take a break and try it out tonight!

Thank you to all members that took the time to send in a recipe. We’re just
sorry we won’t have an opportunity to publish them all!

In a large mixing bowl beat egg yolks and sugar until thick and
lemon-colored. Stir in ground hazelnuts. In a separate bowl with clean
utensils, beat egg whites and salt until stiff peaks form. Gently fold
small amounts of the egg whites into the egg yolk and nut batter until no
streaks of white remain. Make sure not to over mix. Pour batter into an
ungreased 9-inch spring form pan. Bake at 350-F degrees for 35 to
40-minutes or until top springs back when lightly touched. Invert pan over
a baking rack and cool completely. Just prior serving, remove the side of
the spring form pan. If desired, drizzle with icing, sprinkle with nuts and
garnish with mint.

10 To 12 serv

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