| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
German |
Cookies, Lois’, German |
20 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1/4 |
c |
Sugar |
| 1 1/2 |
c |
Shelled hazelnuts, pulverizd |
| 6 |
tb |
Unsweetened cocoa |
| 2 |
ts |
Grated lemon peel |
| 1 |
ts |
Vanilla |
|
|
Pinch of salt |
INSTRUCTIONS
Grease large baking sheet.
Beat egg whites until they foam and thicken slightly.
Sprinkle sugar over them and continue to beat until whites form stiff
peaks.
Combine remaining ingredients in a bowl and with a rubber spatula gently
but thoroughly fold the mixture into the whites, using an over under
cutting motion, rather than stirring.
To make cookies, drop by tablespoons onto the baking sheet, about an inch
apart.
Let cookies rest at room temperature for 1 hour before baking.
Preheat oven to 300, bakes cookies in the middle of the oven for 30 minutes
or until they are firm. Carefully transfer to cake rack to cool.
They can be stored for several weeks in tightly sealed jars or tins.
Posted to MM-Recipes Digest V4 #014, by l.and-e.smith@juno.com (Lois&EH
Smith) on Mon, 13 Jan 1997.
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