Yield: 40 servings
|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.