Categories: Cakes 
      Yield: 6 servings 
  
      9 oz Hazelnuts                           4    Eggs 
      5 oz Butter                              2 oz Flour 
      6 oz Powdered sugar                      1 ts Baking powder 
 
-------------------------------FOR THE GLAZE------------------------------- 
      4 oz Powdered sugar                      1 tb Hot water 
      1 ts Rum                                      A few whole hazelnuts 
  
  1.  Grind the hazelnuts and set aside. 
   
  2. Separate the eggs and beat the yolks with the butter until creamy. Mix 
  the flour with the baking powder, add the ground nuts and then add all of 
  this to the egg yolk mixture. 
   
  3. Beat the egg whites until very stiff; fold into the flour-egg yolk 
  mixture carefully by hand. Grease muffin tins and fill the cups half full 
  with batter. 
   
  4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or 
  they will fall. Take out of the oven and cool completely before removing 
  them from the tins. 
   
  For the glaze: Glaze the cakes and decorate with a whole hazelnut on top. 
   
  VARIATION: Cut the cakes twice with a sharp knife and fill with apricot 
  marmalade. Put them back together and glaze and decorate as before. 
   
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: 
  Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120