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Author/Submitted by: Better Homes and Gardens December 1977
Servings: 24
Categories: Cookies / Desserts

2    Egg whites
1  cup  Superfine granulated sugar
1 1/2  cups  Toasted almonds, ground
3/4  cup  Toasted hazelnuts, ground
2  tablespoons  All-purpose flour
1  teaspoon  Cinnamon
1/4  teaspoon  Nutmeg
    Confectioner's sugar

1    Egg white
1 1/2  cups  Confectioner's sugar
1  teaspoon  Water

1. 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(* see note). Place on greased baking sheet. Bake in 325F oven for 10 - 15 minutes. Cool on rack.

2. 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.

(*) Dough scraps may be rerolled to 1/2-inch thickness and cut with scalloped cutter. Bake in 325F oven for 20 minutes. Store in covered container.

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