INGREDIENTS

INSTRUCTIONS

HAZELNUT CRUST
AMERETTO CREAM CHEESE FILLIN
From: paris@gene.com (Ken Paris)
Date: Tue, 12 Oct 93 13:34:36 -0700
hazelnut macaroon: heat oven to 350.  grease 10 inch springform pan.  line
with parchment (DO NOT USE 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.
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/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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