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Ale Gambini
Course Dessert
Cuisine Italian
Servings 6 -8 servings


  • 2 cups Piedmont Hazelnuts toasted
  • 1 stick 8 tbsp unsalted butter, melted
  • 1 cup granulated sugar
  • 3.53 oz. all-purpose flour sifted
  • 1 sachet vanilla baking powder 1/2 oz or 16g
  • 3 eggs separated
  • 1/8 tsp salt
  • powdered sugar to sprinkle


  • Preheat oven at 375 F degrees.
  • Grease a 9 inch cake pan with baking spray or butter and flour. Set Aside.
  • Grind the hazelnuts in a food processor or high speed blender.
  • Mix the hazelnuts with sugar, flour and vanilla baking powder.
  • Add the egg yolks and butter and blend thoroughly.
  • Whip the egg whites with the salt at stiff peak.
  • Gently fold in the whipped egg whites into the hazelnut mixture.
  • Bake for 35 minutes.
  • Allow to cool completely in its pan.
  • Sprinkle with powdered sugar before serving.