Sift the hazelnut mixture over the eggs in two additions, and gently fold in each addition using a rubber spatula. They should hold a stiff peak when the beaters are pulled away.ĥ. Slowly pour in the Redpath® Granulated Sugar and continue beating until the egg whites are firm and shiny. Clean the beaters and, in a separate bowl, beat the egg whites and salt on medium speed until foamy. In a large bowl beat the eggs and vanilla with an electric mixer until pale and thick, about 3 minutes set aside.Ĥ. Add Redpath® Icing Sugar and flour and process until the mixture resembles fine crumbs, about 45 seconds.ģ.
In the bowl of a food processor, chop the hazelnuts into coarse crumbs, about 45 seconds.
Grease a 11 x 17 inch (28 x 43 centimetres) baking sheet, and line the bottom with greased parchment paper.
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