| Recipe Ingredients: |
| 3 |
egg whites |
| 1 1/2 |
ounces sugar |
| 1 |
tbsp vanilla |
| 1 1/2 |
ounces Roasted Hazelnuts ground |
Cooking Directions: |
| 1. |
Heat egg whites and sugar in double boiler. Blend in vanilla and hazelnuts. Form oval tongues 3" long onto a buttered cookie sheet. Bake at 280 until edges only are light brown, about 8 to 10 minutes. While hot, put tongues over bottles or rolling pin to make slightly rounded wafers.
|
|
|
Roasted Hazelnuts / Filberts (Unsalted)
We select the largest filberts from Oregon and then roast them to delicious perfection. Our unsalted roasted hazelnuts are roasted right in-house so that they’re unbelievably fresh when they get to you.
|
