Preheat oven to 350F (175C).

Toast hazelnuts in a shallow baking pan for 10-15 minutes, until lightly golden and skins blister.

Wrap toasted hazelnuts in a kitchen towel for 1-2 minutes to steam.

Rub the hazelnuts in the towel to remove loose skins. Some skins may remain.

Cool nuts completely.

Reduce oven temperature to 325F (160C) and line a baking sheet with parchment paper.

In a large bowl, whisk together sugar, cinnamon, nutmeg, and allspice.

In a small bowl, whisk egg white until foamy.

Add hazelnuts and almonds to the foamy egg white and toss to coat.

Transfer the coated nuts to the sugar mixture and toss to coat evenly.

Arrange the nuts in a single layer on the prepared baking sheet.

Bake for 20-25 minutes, shaking the pan occasionally, until golden brown.

Cool the nuts completely in the pan on a wire rack.