INGREDIENTS

INSTRUCTIONS

Biscuit Noisette: =================  Put the egg whites into a blender
with salt and lemon juice.  Add 1  ounce of sugar to the egg whites
while blending.  In a separate bowl, blend the flour, 5 ounces of sugar
and ground  hazelnuts.  Add beaten egg whites to bowl with
hazelnut/sugar mixture  and fold in with a spatula.  Butter the bottom
of a baking sheet, cover with buttered parchment  paper. Pour biscuit
dough on parchment and place in 475 F over for 5  minutes, rotating pan
often.  When cooked, cool in the refrigerator.  Set aside for use in
the rest of the Progres with Grand Marnier  recipe.  Source: Great
Chefs of San Francisco, Avon Books, 1984 Chef:   Roberto  Gerometta,
Chez Michel, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 147
Calories From Fat: 61
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 51.8mg
Potassium: 112.5mg
Carbohydrates: 18.2g
Fiber: 1.2g
Sugar: 14.8g
Protein: 3.8g