Holiday Hazelnut Torte Recipe: Ingredients 1 1/4 cup hazelnuts 3 Tablespoons sifted flour 1/2 Teaspoon salt 2 Teaspoons baking powder 1/4 cup confectioners sugar 3/4 cup granulated sugar 2-3 dashes each of freshly ground nutmeg, cinnamon, and ginger 4 large eggs 1/2 Teaspoon vanilla Torte Preparation Place hazelnuts into food processor and chop until powdery fine. Set aside. Sift together flour, baking powder, and salt; set aside on waxed paper. Cream egg and sugars with vanilla in mixing bowl until smooth and slightly frothy. Stir in flour mixture; add dashes of spice to mixture and stir well. Stir in one cup of finely ground hazelnuts. Set aside 1/4 cup for garnish. Pour half of torte batter into two greased, 8 inch round cake pans. Bake at 350 degrees for 20 minutes or until toothpick comes out clean and top springs back. Cool for 30 minutes and remove from pans to let stand for frosting. Maple glaze frosting preparation 1 1/4 cup confectioners sugar 3 Tablespoons soft butter 1/2 cup pur maple syrup Beat ingredients together until smooth Filling: 1/2 prepared peach or apricot jam Assemble torte with filling and frost with maple glaze. Sprinke remaining hazelnuts on glaze and garnish with dried apricot halves. Serve with tea and coffee. This recipe comes from my great aunt who enjoyed making it for family and friends over the holidays. When I first read the recipe I thought it was a mistake to only use three tablespoons of flour. The finely ground hazelnuts, which are a good soure of dietary fiber and protein, and low in carbohydrates, act as the flour. For more information about hazelnuts, visit this link from Wikipedia: http://www.en.wikipedia.org/wiki/Hazelnuts