Hazelnut cookies
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites | |
| 1½ | cup | Hazelnuts; finely ground |
| ¾ | cup | Superfine sugar |
| 1 | Lemon's peel; finely grated | |
| ½ | teaspoon | Ground cinnamon |
| 10 | Candied cherries; quartered | |
Directions
Preheat oven to 350 F (175 C). Line several baking sheets with rice paper. In a medium-size bowl, beat egg whites until soft peaks form.
Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg whites until mixture is smooth. Spoon into a piping bag fitted with a ¾-inch-plain tip. Pipe small circles, about 1-½ inches in diameter, onto prepared baking sheets, spacing well apart. Place a cherry quarter in the center of each circle. Bake 20 minutes or until very lightly browned. Remove from oven; leave cookies on baking sheets until cool. When cool, remove cookies and peel paper off each one.