In a small bowl combine the confectioners sugar, hazelnuts and salt and set aside.

Preheat the oven to 300º F. Line 2 baking sheets with parchment paper.

In the bowl of a standing mixer, whisk the whites with the cream of tartar on medium-high speed until foamy. Gradually add the sugar and continue whisking, increasing the speed to high until the mixture is glossy and stiff peaks begin to form. Fold in the hazelnut mixture and the vanilla and almond extracts.

Transfer the mixture to a pastry bag fitted with a plain tip and pipe 16 4-inch squares onto the parchment paper.

Bake the dacquoise until they are dry on top and easily lift off of the parchment paper, about 1 hour. Turn off the oven and let stand for another 30 minutes until completely dry.

Combine the heavy cream in a chilled bowl with the confectioners sugar and Chambord and beat on slow speed until fluffy. Increase the speed to medium and continue to whip until the cream is smooth and thick and reaches soft peaks. Transfer half of the dacquoise to 4 individual plates. Spoon the chantilly cream on top of each cookie. Divide the berries between the 4 plates and top with the remaining dacquoise. Dollop a little more cream on top of each cake and a few more berries for garnish. Serve immediately.