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- 1 Cup hazelnuts, Toasted
- 3/4 Cup Confectioners sugar
- 1/4 Cup heavy cream
- 4 Large egg Whites
- 3/4 Cup Dried cranberries
Pinch of salt
- 1 Tbs sugar
Decoration: Confectioners sugar
Heat Oven to 350 Degrees. Arrange 44 Candy Baking Cups on a Cookie Sheet. in a Food Processor, Pulse Nuts And Confectioners sugar Until Nuts Are Finely Ground. Add Cream And 2 egg Whites, Process Until Blended. Scrape Into a Bowl And Stir in cranberries. Beat Remaining 2 egg Whites And salt in a Bowl Until Soft Peaks Form. Add sugar And Beat Until Stiff Peaks Form, Fold Into Nut Mixture. Spoon Into Baking Cups, Filling Almost to The Top. Bake 20 minutes. or Until Tops Are Golden Brown. Cool. Dust With Confectioners sugar Before Serving.
This Recipe Makes 44 Cookies.*