TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 10-12 servings


  • 6 eggs, separated
  • 1 cup sugar
  • 1-3/4 cups finely ground hazelnuts
  • Pinch salt
  • Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

Nutritional Facts

1 slice: 170 calories, 9g fat (1g saturated fat), 106mg cholesterol, 44mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 5g protein.


  1. In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites.
  2. Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely.
  3. Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint. Yield: 10-12 servings.
Editor's Note: This recipe does not use flour.
Originally published as Hazelnut Torte in Birds & Blooms February/March 1998, p55

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summerthyme User ID: 5571499 51413
Reviewed Jul. 1, 2011

"Delicious. Suggest lining pan w/parchment paper before baking. Other than that, great recipe. Not as sweet as anticipated - a good thing."

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