Hazelnut Macaroon Slices Recipe

175 g/6 oz hazelnuts, peeled

3 egg whites
225 g/8 oz/1 cup caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)

5 ml/1 tsp ground cinnamon
5 ml/1 tsp grated lemon rind
Rice paper

Method:

Roughly chop 12 of the hazelnuts, then pound the remainder until finely crushed. Whisk the egg whites until light and frothy. Gradually add the sugar and continue to beat until the mixture forms stiff peaks. Fold in the hazelnuts, vanilla essence, cinnamon and lemon rind. Drop heaped teaspoonfuls on to a baking (cookie) sheet lined with rice paper, then flatten into thin strips. Leave to set for 1 hour. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 12 minutes until firm to the touch.