From: paris@gene.com (Ken Paris) Date: Tue, 12 Oct 93 13:34:36 -0700 Hazelnut crust 1 cp roasted hazelnuts (350 for 10 mn.) 3 egg whites 2 tsp vanilla 2 cps powdered sugar 1/2 cp sugar 1/8 tsp salt ameretto cream cheese filling 1/2 cp ameretto 3 tsp unflavored geletin 2 tsp vanilla 1 1/2 lbs cream cheese 3/4 cp sugar 2 tbs lemon juice 1 tsp lemon zest 2 cps cream hazelnut macaroon: heat oven to 350 grease 10 inch springform pan line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !) grease parchment line a cookie sheet with greased parchment whisk together eggs and vanilla remove as much skin from the hazelnuts as is convenient chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar pulse a few times to combine with processer running, pour in egg mixture process for 15 sec until smooth reserve 1/2 - 1/3 cup batter pour remaining into springform, smooth with spatula pour reserved batter onto cookie sheet, spread in a 7-8 inch disk bake crust 25-30 min., disk 20-25 min. cool on wire rack chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !) carefully remove crust (VERY CAREFULLY) replace bottom of springform with foil wrapped cardboard circle replace crust amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 min. heat in sauce pan with hot (not boiling) water stirring for 4 min. leave in hot water to stay warm beat cream cheese in mixer for 1 min. add lemon juice and zest, mix beat cream to soft peaks fold 1/3 cream into cream cheese fold in remaining whipped cream fold in soaked macaroon disk bits scrape into prepared pan, cover with plastic wrap refridgerate at least 3 hrs. (preferably overnight) decorate as you see fit
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