Posted By: Staff
1 1/4 Cups of hazelnuts, toasted and skinned 1/3 Cup of sugar 1/4 Cup of all-purpose flour Pinch of salt 3 Large egg white 2 Tablespoons of butter, melted and cooled 1/4 Cup of apricot jam Confectioner’s sugar
Preheat the oven to 350F. Grease 2 cookie sheets. In a food processor, process hazelnuts with sugar until ground fine. Add the flour and salt; pulse to combine. Beat the egg whites in a mixer bowl until stiff but not dry. Gently fold in the nut mixture, then the melted butter. Spoon the batter into a large pastry bag fitted with a 3/8 inch round tip. Pipe 2-inch crescents on prepared cookie sheets. Bake 15 minutes or until firm. Cool on wire racks. Just before serving, spread apricot jam on the flat side of half the cookies and top with the remaining cookies. Sprinkle with confectioner’s sugar.