| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies, Holiday |
24 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1 |
c |
Superfine granulated sugar |
| 1 1/2 |
c |
Toasted almonds, ground |
| 3/4 |
c |
Toasted hazelnuts, ground |
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
|
|
Confectioner's sugar |
| 1 |
|
Egg white |
| 1 1/2 |
c |
Confectioner's sugar |
| 1 |
ts |
Water |
INSTRUCTIONS
ICING
In small mixer bowl, beat 2 egg whites until soft peaks form (tips curl
over). Gradually beat in the 1 cup of superfine sugar, beating until stiff
peaks form (tips stand straight up). Stir together nuts, flour, and spices;
fold in beaten egg whites. Let mixture rest 30 minutes or longer so nuts
can absorb mixture. Roll out to 1/4-inch thickness on surface lightly
sprinkled with powdered sugar. Cut with star-shapped cookie cutter(*).
Place on greased baking sheet. Bake in 325°F oven for 10 - 15 minutes. Cool
on rack. (*) Dough scraps may be rerolled to 1/2-inch thickness and cut
with scalloped cutter. Bake in 325°F oven for 20 minutes. Store in covered
container.
ICING: Beat 1 egg white slightly. Gradually stir in the remaining 1 1/2 c
confectioner's sugar. Add water till icing is of spreading consistency.
Better Homes and Gardens December 1977
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“There’s hope. There’s God.”