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Ladyfingers

4 eggs separated
1/2 cup sugar
2/3 cup flour sifted
1/4 cup husked hazelnuts
1/8 tsp salt
1/8 tsp cream of tartar

Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
Butter and flour paper, shaking off excess. Beat egg yolks with
6 tablespoons sugar until mixture is lemon colored and forms ribbons
when beater is lifted. Mix in flour and hazelnuts.

Beat egg whites until foamy. Add cream of tartar and beat until
mixture forms soft peaks. Add remaining sugar, one tablespoon at
a time and continue beating until whites are stiff but not dry.

Gently stir 1/4 whites into yolk mixture then fold yolk mixture
back into remaining whites. Spoon into a pastry bag fitted with
1/2 inch round tip. Pipe out onto the paper to desired length and
bake until just firm to the touch and lightly browned on top, abour
20 minutes. Remove and let cool. You might try some a couple of
tsp of grated lemon peel, having made a lot of Tiramisu, I think
that it would compliment the ladyfingers very nicely :)

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