Makes about 25 macaroons

- 2 1/3 cups shelled hazelnuts (about 12 ounces)

- 1 cup plus 2 tablespoons granulated sugar

- ½ teaspoon pure almond extract or 1 teaspoon Frangelico or amaretto liqueur

- 3 large egg whites, room temperature

- Parchment paper

1. Preheat oven to 350 degrees. Spread hazelnuts in a single layer in a baking pan and toast about 12 minutes or until most of the skins begin to crack. Cool slightly, then wrap in small batches in a clean dish towel and rub to loosen and remove most of the skins.

2. When nuts are completely cool, chop finely with the sugar in a food processor using the pulse button. With machine on, add extract and egg whites a little at a time. Process just enough to combine ingredients. Scrape into a bowl and refrigerate 15 to 20 minutes.

3. Reduce oven temperature to 325 degrees. Line baking sheets with parchment paper.

4. Drop rounded tablespoons of batter on baking sheets about 2 inches apart. Flatten slightly with the back of a spoon. Bake 15 minutes or until the macaroons have puffed and dried to the touch. Slip the parchment paper onto cooling racks and let macaroons cool completely before removing.

From "The Gefilte Variations" by Jayne Cohen