2 egg whites
1 c. superfine granulated sugar
1 1/2 c. toasted almonds, ground
3/4 c. toasted hazelnuts, ground
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Powdered sugar

Not powdered sugar - you can put regular sugar in the food processor for a few seconds.

Filberts.

Beat the 2 egg whites until soft peaks form. Gradually beat in the 1 cup sugar. Continue beating until very stiff peaks form. Stir together nuts, flour and spices; fold gently into beaten egg whites. Let mixture stand 30 minutes at room temperature.

Roll out to 1/4 inch thickness on surface sprinkled lightly with powdered sugar. Cut with star shaped cutter. Place on well greased baking sheet; bake at 325 degrees for 10-15 minutes. Cool on rack. Reroll dough scraps to a 1/2 inch thickness; cut with round cutter and bake 20 minutes.

ICING:

1 egg white
1 1/2 c. sifted powdered sugar

Beat the egg white slightly. Stir in the 1 1/2 cups powdered sugar. If mixture is too thick, add a few drops of water. Spread on cooled cookies. Store cookies in a covered container.