Hazelnut cookies

Yield: 40 servings

Measure 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

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.

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