Progres With Grand Marnier I (biscuit)
Hazelnuts, finely ground
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
Set aside for use in the rest of the Progres with Grand Marnier
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA