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 |
ICING
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