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Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 12–14 minutes, until the skins are cracked and the nuts are deep golden brown and fragrant.
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute until most of the papery skins have come off. It is fine if a little skin remains. Let the nuts cool for 15–20 minutes until no longer warm to the touch.
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