Pre Heat Oven to 250 Degrees F.
Combine the egg whites  and salt in a large mixing bowl and beat until stiff peaks form. Gradually add the granulated sugar beating constantly until the mixture is smooth, then fold in the almonds and hazelnuts. Spread the mixture in 2 equal circles on a large buttered baking sheet sprinkled with a little flour and bake for about an hour or until the meringues are slightly browned.

Combine the egg yolks and granulated sugar in a mixing bowl and beat until well blended. In a saucepan, bring the milk almost to a boil and gradually add it to the egg yolks, whisking vigorously and constantly. Return the mixture to the saucepan and cook over low heat until the custard thickens, stirring constantly (Be sure to Not let it boil). Remove the pan from the heat, add butter and almonds, stir well. Let butter cream cool.