Hazelnut Meringue Cookies
1 pound hazelnuts, shelled, skins on
1/4 pound almonds, shelled, skins on
1 egg whites
1 pound sugar
Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned.