Preheat the oven to 350°F/176°C. Spread hazelnuts and almonds out on a baking tray and roast for 8 minutes or until desired level of doneness.

Skin hazelnuts and roughly chop 30 g of hazelnuts and 30 g almonds, and grind 28 g of hazelnuts. Set aside and lower oven temperature to 275°F/135°C.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until foamy. Add half of the sugar in one tablespoon increments while the mixer is on low speed. Once at soft peaks, add the remaining sugar in increments and whisk until stiff peaks form.

Using a spatula, fold in the ground hazelnuts, ground almonds, chopped almonds, chopped hazelnuts, and cornstarch until just combined.

Add 2 spoonfuls of the dacquoise batter to the melted butter and fold together. Pour the butter mix back into the larger dacquoise mixture and fold with a spatula until smooth and homogenous.

On a silicone baking tray or tray lined with parchment paper, pipe out shapes as the recipe requires and liberally dust the surface with powdered sugar or spritz with water to prevent drying out. Bake in the pre-heated oven for 30-40 minutes or until dry and the dacquoises easily pop off without the bottoms tearing.

Use immediately or wrap in cling wrap and store in the freezer for up to 1 month.