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1.
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Grind the hazelnuts and set aside.
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2.
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Separate the eggs and beat the yolks with the butter until creamy. Mix the flour with the baking powder, add the ground nuts and then add all of this to the egg yolk mixture.
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3.
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Beat the egg whites until very stiff; fold into the flour-egg yolk mixture carefully by hand. Grease muffin tins and fill the cups half full with batter.
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4.
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Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or they will fall. Take out of the oven and cool completely before removing them from the tins.
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For the glaze: Glaze the cakes and decorate with a whole hazelnut on top.
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VARIATION: Cut the cakes twice with a sharp knife and fill with apricot marmalade. Put them back together and glaze and decorate as before.
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Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
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