Yield: 84 Servings
|1 pounds||Oregon hazelnuts finely chopped|
|½ pounds||Whole Oregon hazelnuts|
Beat the egg whites until stiff, then gradually add the sugar and continue beating for about ¼ hour, then add vanilla and grated nuts. Refrigerate for several hours, then drop by teaspoonfuls on unglazed paper-covered cookie sheets. Press a whole hazelnut into the center of each cookie. Let stand overnight, then bake in 300 oven for approximately 1 hour, or until cookies can be lifted from paper.
While still warm, ice lightly with frosting made by stirring water into 1 cup of confectioners' sugar until it is creamy.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board