Yield: 24 servings

Measure Ingredient
2 \N Egg whites
1 cup Superfine granulated sugar
1½ cup Toasted almonds, ground
¾ cup Toasted hazelnuts, ground
1 \N Egg white
1½ cup Confectioner's sugar
2 tablespoons All-purpose flour
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
\N \N Confectioner's sugar
1 teaspoon Water


In small mixer bowl, beat 2 egg whites until soft peaks form (tips curl over). Gradually beat in the 1 cup of superfine sugar, beating until stiff peaks form (tips stand straight up). Stir together nuts, flour, and spices; fold in beaten egg whites. Let mixture rest 30 minutes or longer so nuts can absorb mixture. Roll out to ¼-inch thickness on surface lightly sprinkled with powdered sugar. Cut with star-shapped cookie cutter(*). Place on greased baking sheet. Bake in 325øF oven for 10 - 15 minutes. Cool on rack. (*) Dough scraps may be rerolled to ½-inch thickness and cut with scalloped cutter. Bake in 325øF oven for 20 minutes. Store in covered container.

ICING: Beat 1 egg white slightly. Gradually stir in the remaining 1½ c confectioner's sugar. Add water till icing is of spreading consistency.

Better Homes and Gardens December 1977

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