Valerie's hazelnut-orange tea cakes
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Recipe Yield: Total time: 1 hour, 10 minutes plus cooling time (not including time for the hazelnut paste and candied orange peel, which requires overnight drying) | Makes 36 cakes
Ingredients
8 ounces roasted hazelnuts, coarsely chopped
2 1/2 tablespoons egg whites (from about 2 eggs)
1 cup powdered sugar
1 teaspoon hazelnut liqueur
Preparation
Step 1 In a food processor or blender, finely grind the nuts until mealy (in batches, if necessary). Add the egg whites, powdered sugar and liqueur and blend until fully combined and a paste forms. Remove the paste and store, tightly wrapped in plastic, in the refrigerator. It will keep for up to 2 weeks. Makes 13 ounces.
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