2 lg. egg whites
1 c. sugar
1 tbsp. flour
1 tsp. vanilla
1 1/2 c. coarsely ground unblanched filberts (hazelnuts)

Beat egg whites on top of double boiler until stiff. Gradually beat in sugar. Fold flour in and cook over boiling water three minutes, stirring constantly. Remove from over hot water and blend in vanilla and hazelnuts. Spread dough smoothly 1/4 inch thick in ungreased paper lined 9x13 pan. With finger, pat top gently with warm water. Bake until top looks dull, 15-20 minutes in 350 degree oven.

While warm, cut into bars. Cool slightly then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between.