| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Chinese |
Loo, Nuts, Cookies |
5 |
Dozen |
INGREDIENTS
| 1 |
lb |
Hazelnut meats (blanched or unblanched is okay) |
| 6 |
|
Egg whites |
| 2 3/4 |
c |
Brown sugar, sifted |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Vanilla |
|
|
White sugar |
INSTRUCTIONS
BF> Hazelnuts are available at most stores under the name of
Filberts. BF> They should be blanched. To blanch, boil the nuts
for 5 minutes and BF> when they are cool enough to handle, remove
the skins. To grind, BF> place about 1/4 cup at a time in a
blender, or chop as finely as you BF> can with a sharp knife.
Grind nuts. Beat egg whites with salt until stiff. Add sugar to egg
whites a little at a time, beating constantly. Add vanilla and then
carefully fold in nuts. Shape into 1" balls and roll in sugar to
coat. Bake on a greased sheet at 325 for about 15 min, maybe 20.
Tip from Joy of Cooking: 2 lb hazelnuts in the shell = 1 lb nut meats.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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