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Sift the potato starch and gently stir it in. This will thicken the batter enough so that it doesn’t harden.
Press the mixture evenly into the muffin tin.
Place the baking sheet in a preheated oven at 180°C (350°F) for 20 minutes.
Once it has cooled, coat it in hazelnut cream and sprinkle with hazelnuts.
Cut and serve.
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