Ingredients

7 ounces shelled chopped hazelnuts (about 1 3/4 cups)
1 cup confectioners' sugar
8 extra-large eggs

Directions

Preheat oven to 350 F.

Place nuts on a baking sheet and bake 6 to 8 minutes, until nuts are golden and lightly toasted. Shake pan several times to prevent burning. Remove from oven and let cool.

When cool, place nuts in bowl of a food processor with 2 tablespoons confectioners' sugar. Process until very fine and powdery. Set aside.

Separate eggs and place 6 egg yolks in bowl of an electric mixer with 2 tablespoons water. Beat on maximum speed, and after 1 minute add 1/2 cup confectioners' sugar. Continue to beat 3 to 4 minutes, until mixture is very thick and pale yellow. Gently fold ground nuts into mixture. Transfer to a large bowl.

Thoroughly clean mixing bowl, add 8 egg whites and a pinch of salt, then beat on medium speed. Continue beating and add 1/4 cup confectioners' sugar. Beat until whites are glossy and stiff. With a flexible rubber spatula, carefully fold whites into nut mixture. Do not overmix.

Coat a 10-inch angel food cake pan with nonstick vegetable spray. Pour mixture into pan, smoothing top with spatula. Bake 45 minutes. Do not open oven door during baking.

Remove from oven and let cake cool in pan on a rack. When cool, remove cake from pan. Sprinkle with remaining 2 tablespoons confectioners' sugar pushed through a sieve. Makes 8 servings.