LOCATION: Recipes >> German >> Haselnussbroetchen
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Haselnussbroetchen
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Haselnussbroetchen
nut-meringue cookie
6 c. (1 1/2 lbs, 3 large bags) chopped hazelnuts
8 egg whites
2 1/2 c. (1 1/4 lb.) sugar
Grind the hazelnuts in a food processor until very finely chopped.
This will take a minute or minute and a half for each bowlful. If
you wish, leave about 1/4 cup of nuts unground to use as decorations.
In a large (4 1/2 qt) bowl, beat the egg whites until stiff. Slowly
add the sugar while continuing to beat. Once the sugar is added,
beat until stiff peaks form and the mixture is glossy (or until a
spoon can stand in the mixture).
Fold in nuts. If you reserved nuts for decoration, sprinkle them
on the drops before baking.
Drop spoonfuls onto a greased cookie sheet. Bake at 350 degrees 20
minutes or until light brown. Essentially, the cookies will dry
out.
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