Recipe - Haselnusstoertchen

9 ounce Hazelnuts
5 ounce Butter
6 ounce Powdered sugar
4 Eggs
2 ounce Flour
1 teaspoon Baking powder

FOR THE GLAZE
4 ounce Powdered sugar
1 teaspoon Rum
1 tablespoon Hot water
A few whole hazelnuts

1. Grind the hazelnuts and set aside.

2. Separate the eggs and beat the yolks with the butter until creamy.
Mix the flour with the baking powder, add the ground nuts and then
add all of this to the egg yolk mixture.

3. Beat the egg whites until very stiff; fold into the flouregg yolk
mixture carefully by hand. Grease muffin tins and fill the cups half
full with batter.

4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven
door or they will fall. Take out of the oven and cool completely
before removing them from the tins.

For the glaze: Glaze the cakes and decorate with a whole hazelnut on
top.

VARIATION: Cut the cakes twice with a sharp knife and fill with
apricot marmalade. Put them back together and glaze and decorate as
before.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you
by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip