1 c walnuts
1/2 c toasted hazelnuts
1 1/4 c powdered sugar
1 1/2 egg whites
4 1/2 Tbsp cocoa powder
1/4 tsp cream of tartar
1/4 tsp salt
3 pints raspberries (washed)
1/2 c granulated sugar
2 egg yolks
1/4 c heavy cream
1 1/2 Tbsp cornstarch
Begin by making your raspberry cream filling. Cook the raspberries with the sugar in a small sauce pot over medium heat, covered, for about 15 minutes. Blend and strain mixture.
Return raspberry sauce to the pot. Over a double boiler, whisk the egg yolks until they are pale in color. Whisk together the cream and cornstarch, then add the egg yolks and cream mixture to the raspberry sauce. Whisk vigorously over medium heat until thick. This will take about five minutes. Cool in the refrigerator for about three hours.
Set your oven to 350 degrees. In a food processor, pulse the walnuts, powdered sugar, and cocoa powder until fine. Strain the mixture to remove any large pieces.
In a separate bowl, whisk the egg whites and cream of tartar to soft peaks. Fold the egg whites into the dry ingredients, gently, being careful not to deflate the egg whites.
Spoon the mixture into half-dollar sized balls on a baking sheet.
Cook for eight minutes at 350. Remove from oven and sprinkle crushed hazelnuts on top of cookies. Allow to cool completely before spooning raspberry cream in the middle of two cookies.