1 pound roasted Oregon hazelnuts (3 1/2 cups)
5 tablespoons egg whites (approx. 3 large)
2 cups powdered sugar
2 teaspoons hazelnut liqueur
Servings: 48
Coarsely chop the hazelnuts. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.
Yield: 2 to 3 cups.
Yield: 3 cups
5 tablespoons egg whites (approx. 3 large)
2 cups powdered sugar
2 teaspoons hazelnut liqueur
Servings: 48
Coarsely chop the hazelnuts. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.
Yield: 2 to 3 cups.
Yield: 3 cups
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