from StarChef Claire Smith
hazelnuts a bit coarser than nut flour.
1 1/4 cups lightly toasted hazelnuts
all above ingredients together. Whip egg whites to stiff peaks and fold
into above ingredients. Place teaspoons full of butter every two inches
on parchment paper and bake at 375°F for 12 minutes.
2/3 cup sugar
Grated zest of 1 lemon
Pinch of cinnamon
2 egg whites