Hazelnut Paste

1 lb Roasted Oregon hazelnuts - (3-1/2 cups)
6 tb Egg whites (appox. 3 large)
2 c Powdered sugar
2 ts Hazelnut liqueur

Yield: 2 to 3 cups.

Coarsely chop the hazelnuts. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.

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