---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chewy Hazelnut Bars
 Categories: Cookies
      Yield: 48 servings
 
      2 c  Confectioners' sugar
    3/4 c  Butter
  1-1/2 c  All-purpose flour
      3    Egg yolks
    1/2 c  Cornstarch
  1-1/2 ts Rum extract
    1/4 ts Salt

           Topping:
      2 c  Chopped hazelnuts (7-1/2 oz)
      2 tb Brown sugar, light; packed
      2 tb Light corn suryp
      3    Egg whites
 
     DESCRIPTION:  A light cookie crust covered with a meringue-like hazelnut
  mixture. Very chewy and crunchy.

      Preheat oven to 355°. Lightly butter a 10x15 jellyroll pan. Cream
  butter. Beat in eggs and rum extract. Sift in confectioners' sugar, mixing
  thoroughly. Sift flour, cornstarch and salt together. Add to butter mixture
  and stir until blended. Press batter evenly into buttered baking pan. Bake
  for 15 minutes.
  
     While baking, mix hazelnuts, corn syrup and light brown sugar together
  and set aside.  In small bowl, beat egg whites until soft peaks form. Fold
  in nut mixture. After bars have baked 15 minutes, remove pan and raise oven
  temp. to 375°. Spread topping evenly and smoothly over partially baked
  bars. Return to oven and bake another 15 minutes, until nuts are golden
  brown. Cool on racks. Cut into bars while still warm.

     STORAGE: Airtight one week, Freeze for two months.

  From "Cookies," a Particular Palate Cookbook.
 
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