1 lb Hazelnuts; shelled, skins on
1/4 lb Almonds; shelled, skins on
2 Eggs
1 Egg whites
1 lb Sugar
Recipe by: Elizabeth Powell
Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned. —–