INGREDIENTS

INSTRUCTIONS

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly
Harmless) Janet Morrissey  From: rlk@telesoft.com (Bob Kitzberger
@sation) Preheat the oven to  350 degrees.  Lightly oil a large baking
pan and dust with flour.  Shake off excess flour.  Combine the flour,
sugar, eggs, lemon rind, liqueur and rum in a  mixing bowl and beat
with a wooden spoon until thoroughly blended.  Beat in the hazelnuts
(or almonds) and bakingg powder.  Using the hands, pick up half the
dough [ick!] and shape it into a  long sausage shape.  Arrange it on
the prepared baking pan, off  center and not too close to the edge of
the pan. Arrange the other  half alongside but not too close. Both
masses will spread as they  bake.  Place in the oven and bake for 1
hour.  Remove from the pan and let  cool for 20    minutes.  Carefully
and gently run a spatula or pancake turner under the 2  pastries. Let
stand until almost at room temperature.  Using a  serrated bread knife
cut each pastry into cross-wise slices, each  about 1-inch think.
Arrange these in one layer on a baking sheet and  return to the oven to
dry out, about 10 minutes. Let cool and store.  These cookies are
improved if a little anisette or other  anise-flaovred liqueur is
poured or brushed over them in advance of  serving.  REC.FOOD.RECIPES
ARCHIVES  /COOKIES  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)
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Calories: 92
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 10.3mg
Sodium: 85.4mg
Potassium: 44.2mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 7.6g
Protein: 1.8g