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Ingredients Jump to Instructions ↓

  1. 1 lb Hazelnuts; shelled, skins on

  2. 1/4 lb Almonds; shelled, skins on

  3. 2 Eggs

  4. 1 Egg whites

  5. 1 lb Sugar

  6. Recipe by: Elizabeth Powell

  7. 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at

  8. 275 degrees for 30 minutes or until lightly browned. --

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