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, peeled and sliced 1/3 inch thick.

Pour mixture into an 8 1/2- x 4 1/2-inch loaf pan.Use a spoon to skim off any bubbles from surface.

Let cool completely at room temperature, uncovered and undisturbed, until set, about 45 minutes.Run a knife along edges of pan.Flip pan over; gently tap bottom to release jelly.

Cut into 36 (1/2- to 3/4-inch) cubes.Set aside.. Bring remaining 4 cups cold water to a boil in a medium saucepan over medium-high.

Stir in salt, and return to a boil.

Add vermicelli; cook, stirring occasionally, until al dente, 1 to 2 minutes.Let the hazelnuts cool completely..

In a food processor, pulse the hazelnuts until finely chopped.In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes.

Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 5 to 7 minutes.Fold in the hazelnuts..