Hazelnut brown butter torte1 cup (2 sticks) butter2 cups plus 2 tablespoons (11.5 ounces) powdered sugar1 cup (3.6 ounces) almond flour2/3 cup (2.9 ounces) cake flour3/4 teaspoon salt1 cup egg whites, from about 7 eggs1/2 tablespoon hazelnut oil1/4 cup chopped bittersweet chocolate1/4 cup chopped roasted hazelnuts2 to 3 tablespoons granulated sugar, for sprinkling In a medium saucepan, heat butter over medium-low heat and cook until butter melts and browns, taking on a nutty aroma, 8 to 10 minutes. Do not to overcook or the butter will burn. Remove from heat and cool to warm before using.