Hazelnut cakes
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hazelnut meats (blanched or unblanched is okay) |
| 6 | Egg whites | |
| 2¾ | cup | Brown sugar, sifted |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| White sugar | ||
Directions
BF> Hazelnuts are available at most stores under the name of Filberts. BF> They should be blanched. To blanch, boil the nuts for 5 minutes and BF> when they are cool enough to handle, remove the skins. To grind, BF> place about ¼ cup at a time in a blender, or chop as finely as you BF> can with a sharp knife.
Grind nuts. Beat egg whites with salt until stiff. Add sugar to egg whites a little at a time, beating constantly. Add vanilla and then carefully fold in nuts. Shape into 1" balls and roll in sugar to coat. Bake on a greased sheet at 325 for about 15 min, maybe 20.
Tip from Joy of Cooking: 2 lb hazelnuts in the shell = 1 lb nut meats.
From: Michael Loo