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PASTRY:
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1. Preheat the oven to 350°. Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer at medium speed until the mixture is light and fluffy.
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2. Then beat in the flour, ½ cup at a time. Mash the hard-cooked eggs by rubbing them through a sieve with a wooden spoon, and beat them, the lightly beaten egg and the salt into the mixture, continuing to beat until the mixture becomes a slightly stiff dough.
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3. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about 2 hours.
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FILLING:
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1. To prepare the filberts, blanch them by placing them in the oven for 10 or 15 minutes, or until the brown skin is dark in color. Cool the nuts slightly, then rub them in a towel or between the hands to remove the brown flaky skin. Pulverize them in a nut grinder.
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2. Add the salt and the allspice to the ground nuts. On a lightly floured surface roll the dough into a strip ¼ inch thick and 6 inches wide. It should then be about 17 inches long.
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3. Sprinkle the nut mixture evenly over it. Press the mixture into the surface of the dough by rolling it lightly with a rolling pin. Turn the pastry lengthwise in front of you and roll it, jelly-roll fashion, into a long, tubular shape.
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4. Wrap the roll in wax paper or plastic wrap and refrigerate it for about 45 minutes.
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5. With a pastry brush or paper towel lightly butter two 12-by-15-inch baking sheets.
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6. Slice the roll into ¾-inch slices. Arrange them side by side on the baking sheets, and bake them in the middle of the oven for about 15 minutes, or until they are a delicate golden brown. Let them cool on the baking sheets.
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