Title: Fruited Filbert Macaroons
Categories: Jewish Cookie
Yield: 24 Servings

1 1/2	c	Skinned hazelnuts (filberts)
1	c	Golden raisins
2	c	Sugar
3		Egg whites
1	pn	Salt

Preheat oven to 350 degrees F. and place oven racks in the middle positions. Line one or two sheet pans with foil or kitchen parchment. Set aside.

In a food processor chop the hazelnuts finely using a pulsing action. Add the raisins and continue chopping until the mixture is uniformly and very finely chopped. Add the sugar and process just to mix.

In a bowl beat the egg whites with the salt until foamy. Add the nut mixture and stir until all the nuts have been moistened with egg white.

Drop the batter in heaping tablespoons at least 2 inches apart on the lined pans. Bake in the preheated oven for 16 to 18 minutes until light golden on top and browned on the bottom. If baking two sheets at a time, switch them top to bottom halfway through baking.

Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes. Peel the foil or parchment off the still-warm cookies and cool them completely on rack.

Makes about 2 dozen large cookies.

Per cookie: 148 calories, 26 gm carbohydrates, 0 mg cholesterol, 33 mg sodium, 2 gm protein, 6 gm fat, 1 gm saturated fat Recipe: Andrew Schloss

Be Seeing You -- DPileggi

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