Title: Fungo Dolce (Hazelnut and Rice Macaroons)
Categories: Cookie Italian Nut Rice
Yield: 20 Macaroons

2/3	c	Hazelnuts
3/4	c	Cooked medium-grain white rice
4		Egg whites at room temperature
1	pn	Salt
1 1/4	c	Sugar

Preheat the oven to 400F.

Spread the hazelnuts out on a baking sheet, and bake 5 minutes. Carefully wrap the nuts in paper towels and place in a plastic bag. Let stand until cool enough to handle. Reduce oven heat to 350F.

Spread the rice out on a baking sheet, and bake, stirring once, five minutes. The rice will be slightly crisp. Set aside to cool.

Rub the hazelnuts in paper towels to remove the skins. Finely chop half the nuts. Coarsely chop the remaining nuts.

Beat the egg whites with the salt in the large bowl of an electric mixer until soft peaks form. Slowly add the sugar on hig speed, and continue to beat until thick and shiny. Fold in the nuts and rice.

Transfer the mixtue to a large heavy saucepan. Cook, stirring constantly, over medium-low heat until the mixture becomes less glossy and thickens, about 15 minutes. (Humidity will determine actual time.) The mixture is ready when it resembles the stage at which fudge is ready to be poured into a pan. Do not overcook, because like fudge, it hardens too quickly. (If dough becomes too stiff, add an extra egg white and quickly beat back to semi-soft consistency.) Let cool slightly.

Using your fingers and a tablespoon, form the mixture into balls and place them on parchment-lined baking sheets. Bake until crisp and lightly browned, about ten minutes. Cool slightly before peeling the paper from the macaroons. Cool completely before storing in an airtight container.

NOTE: From the Piedmont section of Italy, the addition of toasted rice turns this dry hazelnut macaroon into a coconut candy-like bar. 1988 GREENE, Bert The Grains Cookbook Workman Publishing New York

MM Format by John Hartman Indianapolis, IN

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