Yield: 1 Recipe
|1 pounds||Roasted Oregon hazelnuts (3-1/2 cups)|
|6 tablespoons||Egg whites (appox. 3 large)|
|2 cups||Powdered sugar|
|2 teaspoons||Hazelnut liqueur|
Yield: 2 to 3 cups.
Coarsely chop the hazelnuts. In a food processor or blender, finely grind about ⅓ of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board