TORTA DI NOCCIOLE ALLA VERONESE-Hazelnut Cake from Verona
INGREDIENTS
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2 cups unblanched hazelnuts, about 10 ounces, ground finely in the food processor
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1/2 cup fine, dry breadcrumbs
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4 eggs, separated
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3 tablespoons sweet Marsala or dark rum
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2/3 cup sugar, divided
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1 pinch salt
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1 stick unsalted butter, melted
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Confectioners’ sugar for finishing
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