Filbert Filling


  • 1 cup confectioners’ sugar
  • ¾ cup fine-ground toasted filberts
  • 4 eggs
  • 2 tablespoons granulated sugar
  • ½ pound butter


  1. Brown the confectioners’ sugar, stirring constantly, then add the ground filberts. Brown it all together for a few more minutes.
  2. Butter a soup plate and pour the mixture in it. Let it cool.
  3. Place the cooled nut and sugar mixture in a mortar and crush it with a pestle till it becomes powdery. Sieve it, and set aside the lumpy pieces that did not go through the sieve.
  4. Place the eggs and granulated sugar in the top part of a double boiler and cook, stirring constantly, until the mixture becomes creamy. Cool.
  5. Whip the butter till foamy. Add to the cooled egg and sugar mixture, and finally add the fine-sieved filbert mixture.