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Preheat the oven to 350°F.
Spread almonds and hazelnuts on a large rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool slightly.
Transfer nuts to a food processor and grind as finely as possible, about 1 minute, scraping down sides of food processor bowl as needed.
Enjoy warm or chilled. Hazelnut spread will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.