Ingredients
1/2 pound (about 1 1/8 cups) hazelnuts or cashew nuts, coarsely chopped
1/2 pound (about 2 cups) icing sugar
1 1/8 tablespoons cocoa powder
1 teaspoon cinnamon
3 "medium" egg whites, beaten
Yield: about 18 cookies
Directions
Preheat oven to 325 degrees F.
Line cookie sheets with parchment paper or grease them.
Beat egg whites until a bit frothy but not stiff.
In a separate bowl mix icing sugar, cocoa powder and cinnamon.
Mix egg whites with dry ingredients until well blended -- about 4 minutes.
Wet hands and take about 1 tablespoon of the mixture and shape into round balls.
Place the balls on the baking sheets, about 1 inch apart, and bake for about 22 to 28 minutes.
Cool.
Notes
The recipe in this entry was adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (New York: Doubleday, 1971). The cookbook can be borrowed for free at the on-line library, www.openlibrary.org..... Photo: Mary Melfi. |