Categories: Cookies, Holiday 
      Yield: 24 servings 
  
      2    Egg whites 
      1 c  Superfine granulated sugar 
  1 1/2 c  Toasted almonds, ground 
    3/4 c  Toasted hazelnuts, ground 
      2 tb All-purpose flour 
      1 ts Cinnamon 
    1/4 ts Nutmeg 
           Confectioner's sugar 
 
-----------------------------------ICING----------------------------------- 
      1    Egg white 
  1 1/2 c  Confectioner's sugar 
      1 ts Water 
  
  In small mixer bowl, beat 2 egg whites until soft peaks form (tips curl 
  over).  Gradually beat in the 1 cup of superfine sugar, beating until stiff 
  peaks form (tips stand straight up). Stir together nuts, flour, and spices; 
  fold in beaten egg whites.  Let mixture rest 30 minutes or longer so nuts 
  can absorb mixture. Roll out to 1/4-inch thickness on surface lightly 
  sprinkled with powdered sugar.  Cut with star-shapped cookie cutter(*). 
  Place on greased baking sheet. Bake in 325ÜF oven for 10 - 15 minutes. Cool 
  on rack. (*) Dough scraps may be rerolled to 1/2-inch thickness and cut 
  with scalloped cutter.  Bake in 325ÜF oven for 20 minutes. Store in covered 
  container. 
   
  ICING: Beat 1 egg white slightly. Gradually stir in the remaining 1 1/2 c 
  confectioner's sugar.  Add water till icing is of spreading consistency. 
   
  Better Homes and Gardens   December 1977