2 Egg whites 1 Lemon’s peel; finely grated
1 1/2 c Hazelnuts; finely ground 1/2 ts Ground cinnamon
3/4 c Superfine sugar 10 Candied cherries; quartered
Preheat oven to 350 F (175 C). Line several baking sheets with rice
paper. In a medium-size bowl, beat egg whites until soft peaks form.
Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg
whites until mixture is smooth. Spoon into a piping bag fitted with a
3/4-inch-plain tip. Pipe small circles, about 1-1/2 inches in
diameter, onto prepared baking sheets, spacing well apart. Place a
cherry quarter in the center of each circle. Bake 20 minutes or
until very lightly browned. Remove from oven; leave cookies on
baking sheets until cool. When cool, remove cookies and peel paper
off each one.
Yields
40 servings
