Progres with Grand Marnier I (Biscuit)

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Title: Progres with Grand Marnier I (Biscuit)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

------------------------------BISCUIT NOISETTE------------------------------
6 lg Egg whites 1 oz Flour
1 pn Salt 5 oz Hazelnuts, finely ground
1 oz Juice, lemon 5 oz Sugar
1 oz Sugar

Biscuit Noisette:
=================

Put the egg whites into a blender with salt and lemon juice. Add
1 ounce of sugar to the egg whites while blending.

In a separate bowl, blend the flour, 5 ounces of sugar and ground
hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture
and fold in with a spatula.

Butter the bottom of a baking sheet, cover with buttered
parchment paper. Pour biscuit dough on parchment and place in 475 F
over for 5 minutes, rotating pan often. When cooked, cool in the
refrigerator.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

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