Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Egg whites
1/4 c Sugar
1 1/2 c Shelled hazelnuts, pulverizd
6 tb Unsweetened cocoa
2 ts Grated lemon peel
1 t Vanilla
Pinch of salt
Grease large baking sheet.
Beat egg whites until they foam and thicken slightly.
Sprinkle sugar over them and continue to beat until
whites form stiff peaks.
Combine remaining ingredients in a bowl and with a
rubber spatula gently but thoroughly fold the mixture
into the whites, using an over under cutting motion,
rather than stirring.
To make cookies, drop by tablespoons onto the baking
sheet, about an inch apart.
Let cookies rest at room temperature for 1 hour before
baking.
Preheat oven to 300, bakes cookies in the middle of
the oven for 30 minutes or until they are firm.
Carefully transfer to cake rack to cool.
They can be stored for several weeks in tightly sealed
jars or tins.
