-
1
Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan.
-
2
line with parchment (Don't USE WAX PAPER AS IT STICKS HORRIBLY !).
-
3
grease parchment.
-
4
line a cookie sheet with greased parchment
-
5
whisk together Large eggs and vanilla.
-
6
remove as much skin from the hazelnuts as is convenient.
-
7
chop the nuts in a food processor with one c. of the powdered sugar for 30 sec.
-
8
add in both powdered and regular sugar.
-
9
pulse a few times to combine.
-
10
with processor running, pour in egg mix.
-
11
process for 15 sec till smooth
-
12
reserve 1/2 - 1/3 c. batter.
-
13
pour remaining into spring form, smooth with spatula.
-
14
pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
-
15
bake crust 25-30 min, disk 20-25 min cold on wire rack
-
16
chop op the disk into 1/8 inch pcs and soak in 1/4 amaretto (Don't SOAK FOR MORE THAN 15 Minutes Or possibly THEY GET SOGGY !)
-
17
carefully remove crust (VERY CAREFULLY).
-
18
replace bottom of spring form with foil wrapped cardboard circle.
-
19
replace crust
-
20
amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 min heat in sauce pan with warm (not boiling) water stirring for 4 min.
-
21
leave in warm water to stay hot
-
22
beat cream cheese in mixer for 1 min add in lemon juice and zest, mix.
-
23
beat cream to soft peaks.
-
24
fold 1/3 cream into cream cheese.
-
25
mix in remaining whipped cream.
-
26
mix in soaked macaroon disk bits
-
27
scrape into prepared pan, cover with plastic wrap.
-
28
chill at least 3 hours.
-
29
(preferably overnight)
