INGREDIENTS

INSTRUCTIONS

From: paris@gene.com (Ken Paris)  Date: Tue, 12 Oct 93 13:34:36 -0700
hazelnut macaroon: heat oven to  WAX PAPER AS IT STICKS HORRIBLY !)
grease parchment.  line a cookie  sheet with greased parchment.  whisk
together eggs and vanilla.  remove as much skin from the hazelnuts as
is convenient.  chop the  nuts in a food processor with one cup of the
powdered sugar for 30  sec. add both powdered and regular sugar pulse a
few times to  combine.  with processer running, pour in egg mixture.
process for  15 sec until smooth. reserve 1/2 Amaretto Fruit Parfait
1/3    cup  batter.  pour remaining into springform, smooth with
spatula.  pour reserved  batter onto cookie sheet, spread in a 7-8 inch
disk.  bake crust  25-30 min., disk 20-25 min.  cool on wire rack.
chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto.  (DO
NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !) carefully remove
crust (VERY CAREFULLY) replace bottom of springform with foil wrapped
cardboard circle. replace crust.  amaretto cheesecake filling: sprinkle
gelatin over 1/4 cp amaretto,  let stand 5 min.  heat in sauce pan with
hot (not boiling) water  stirring for 4 min.  leave in hot water to
stay warm.  beat cream cheese in mixer for 1 min.  add lemon juice and
zest, mix.  beat cream to soft peaks.  fold 1/3 cream into cream
cheese.  fold in  remaining whipped cream.  fold in soaked macaroon
disk bits.  scrape  into prepared pan, cover with plastic wrap.
refridgerate at least 3  hrs. (preferably overnight). decorate as you
see fit.  REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 724
Calories From Fat: 401
Total Fat: 46.3g
Cholesterol: 107.6mg
Sodium: 274mg
Potassium: 306.6mg
Carbohydrates: 72.9g
Fiber: 2.2g
Sugar: 68.6g
Protein: 9g