Instructions: Biscuit Noisette:
Put the egg whites into a blender with salt and lemon juice. Add 1 ounce of sugar to the egg whites while blending.

In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula.

Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator.

Set aside for use in the rest of the Progres with Grand Marnier recipe.

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