8 egg whites
2 1/4 cups sugar (1 pound)
1/2 teaspoon vanilla
1 pound Oregon hazelnuts, finely chopped
1/2 pound whole Oregon hazelnuts
Water
Confectioners' sugar
Servings: 84
Beat the egg whites until stiff, then gradually add the sugar and continue beating for about 1/4 hour, then add vanilla and grated nuts. Refrigerate for several hours, then drop by teaspoonfuls on unglazed paper-covered cookie sheets. Press a whole hazelnut into the center of each cookie. Let stand overnight, then bake in 300ºF oven for approximately 1 hour, or until cookies can be lifted from paper. While still warm, ice lightly with frosting made by stirring water into 1 cup of confectioners' sugar until it is creamy.
Yield: 7 dozen
2 1/4 cups sugar (1 pound)
1/2 teaspoon vanilla
1 pound Oregon hazelnuts, finely chopped
1/2 pound whole Oregon hazelnuts
Water
Confectioners' sugar
Servings: 84
Beat the egg whites until stiff, then gradually add the sugar and continue beating for about 1/4 hour, then add vanilla and grated nuts. Refrigerate for several hours, then drop by teaspoonfuls on unglazed paper-covered cookie sheets. Press a whole hazelnut into the center of each cookie. Let stand overnight, then bake in 300ºF oven for approximately 1 hour, or until cookies can be lifted from paper. While still warm, ice lightly with frosting made by stirring water into 1 cup of confectioners' sugar until it is creamy.
Yield: 7 dozen
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