1. Preheat the oven to 350F/180C, put the hazelnuts in the baking tray, and bake them in the oven for 10-15 minutes. Look at your personal oven. If you see that the hazelnut skin has cracked, it is almost done. After the hazelnuts have cooled down, they will come off by rubbing the skin with your hands. Some are a little stubborn, just scrape them with a knife.
2. Put sugar and butter (Picture 3) in a blender and beat until light and fluffy, then add two eggs and vanilla extract.
3. Sift the flour, cinnamon powder, baking powder and salt.
4. Add the batter and mix well, then add the peeled hazelnuts and mix well.
5. Divide the mixed dough into two parts (somewhat sticky) and place them on a greased baking pan. Use your hands to make a strip about 12 inches/30 cm in length, and then press it to a thickness of about 1/ For the 2 inch/1.27 cm block, I don't think it needs to be too flat. My roast feels a little too flat.
6. Preheat the oven at 350F/180C, bake for 30 minutes or golden on all sides, hard in the middle. Take it out and cool it and cut it diagonally with a serrated knife into strips about 1/2 inch/1.27 cm wide, and put them on the baking tray.
7. Bake in the oven for another 10 minutes, turning over halfway through. It can be stored in a sealed box after it has cooled completely.
