Torta di Nocciole

Preheat your oven to 175 degrees Celsius. Grease and flour a 22cm springform cake pan, or line with parchment paper.

Spread the hazelnuts on a baking sheet and toast them in the preheated oven for 8-10 minutes, until fragrant and lightly golden. Let them cool completely, then rub them vigorously in a clean kitchen towel to remove most of their skins. Grind the toasted hazelnuts finely in a food processor until they resemble coarse flour, being careful not to turn them into butter.

In a large bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy.