Hazelnut Brown Butter Cake

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In Praise of Sardines


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5 oz. hazelnuts, blanched to remove dark skins (a little over a cup)

1/2 lb. unsalted butter (plus extra for greasing the pan)

1/2 vanilla bean

1-1/3 c powdered sugar, plus extra for dusting the cake

1/3 c all-purpose flour

5 extra-large egg whites (6 if using large eggs)

3 T sugar

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