6 - 8 servings
Chef Savella Stechishin
1 pound hazelnuts, finely ground
6 egg whites
2½ cups brown sugar
1 tablespoon vanilla extract
2 tablespoons bread crumbs (fine)
Sprinkle the salt over the egg whites and beat them until stiff.
Gradually add the sugar and continue beating. Beat in the vanilla extract. Fold in the hazelnuts and bread crumbs.
Drop teaspoonfuls onto a greased baking sheet, spacing well apart.
Bake in a 325 degrees oven for 15 - 20 minutes or until delicately browned.