Gateau Breton

Yield:	1 servings
Categories:

1/3	c	Plus 2 tablespoons hazelnuts; toasted, husked
1 1/2	c	All purpose flour
2	tb	Cornstarch
1/2	ts	Baking powder
1/2	ts	Ground cinnamon
1/4	ts	Salt
1	c	Unsalted butter; room temperature (2
		; sticks)
1	c	Sugar
6	lg	Egg yolks; beaten to blend
2	ts	Grated lemon peel
1/2	ts	Vanilla extract
2	ts	Milk