Yield: 80 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 1¼ cup | Sugar |
| ¼ teaspoon | Salt |
| 2 teaspoons | Lemon peel; finely shredded |
| 2 tablespoons | Lemon juice |
| 2¾ cup | All-purpose flour |
| 2 cups | Toasted hazelnuts; coarsely chopped |
| 1 \N | Egg white; beaten |
Beat eggs in a large mixing bowl with an electric mixer on high speed till slightly thickened. Gradually add sugar and salt while beating on medium speed till combined. Beat in lemon juice and as much of the flour as you can with the mixer. Stir in remaining flour, nuts, and lemon peel with a wooden spoon.
Pat into a 12 x 10 inch rectangle on a well-greased and floured baking sheet. Brush with egg white. Bake in a 350 degree oven for 18 minutes.
While hot, cut into 2 x ¾ inch strips. Place strips, cut side up, ½ inch apart on an ungreased baking sheet. Bake 8 to 10 minutes more or till tops are lightly browned. Cool on wire racks. Makes 80 Recipe by: Better Homes And Gardens Christmas Cookie Magazine Dec. 97 Posted to Bakery-Shoppe Digest V1 #447 by "Marie Smith" <craftee@...> on Dec 11, 1997