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Recipe: Hazelnut Cakes (cookies using ground nuts and egg whites, no flour, 1950's)

Desserts - Cakes
HAZELNUT CAKES

A favorite recipe of Mrs. Irma S. Rombauer, St. Louis, Missouri

6 egg whites
2 3/4 cups brown sugar
1 teaspoon vanilla
1 lb. hulled hazelnuts, ground (about 2 lbs. nuts unhulled)
Granulated sugar

Beat egg whites until foamy. Gradually add brown sugar, beating continuously, until mixture will stand in soft peaks. Add vanilla. Fold in the ground nuts.

Shape the mixture into small balls, roll in granulated sugar. Place on a greased cookie sheet.

Bake in a slow oven (325 degrees F) about 20 minutes or until lightly browned.

Makes about 5 dozen cakes
Source: The TIME Reader's Book of Recipes Cookbook, 1951

MsgID: 0110550
Shared by: Kathy-MA
Board: Vintage Recipes at Recipelink.com
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