---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       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
        Set aside for use in the rest of the Progres with Grand Marnier
        Source: Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Roberto Gerometta, Chez Michel, San Francisco, CA