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Progres With Grand Marnier I (biscuit)

Author/Submitted by:
Servings: 12
Categories: Cookies / Desserts

    -----BISCUIT NOISETTE-----
6  lg  Egg whites
1  pn  Salt
1  oz  Juice, lemon
1  oz  Sugar
1  oz  Flour
5  oz  Hazelnuts, finely ground
5  oz  Sugar

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

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