For batter
3 eggs
1/2 teaspoon vanilla extract
2 teaspoons cognac
2 cups (1/2 pound) ground hazelnuts
1 tablespoon breadcrumbs

For decoration
18 hazenuts, cut in half

Preheat oven to 300 degrees F.

Beat the eggs, sugar, vanilla nd cognac until thick and light.

Fold in the nuts and breadcrumbs.

Shape teaspoons of the mixture into balls.

Place on a greased cook sheet, 1 inch balls.

Place on a greased cookie sheet, 1 inch apart.

Press a half nut on each.

Bake 15 minutes or until delicately browned.

Makes about 36 cookies.

The recipe in this entry was taken from "Favorite Recipes from House & Garden" which was published in New York by Simon and Schuster in 1958. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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