Yield: 1 servings
|1¼ cup||Almonds; ground toasted*|
|¼ cup||Flour; unbleached|
|1 \N||Egg, slightly beaten|
|1 \N||Egg yolk|
Moscardini di Purim
Combine all the dry ingredients in a small bowl. Add the egg and egg yolk and mix well. Shape mixture with your hands, a teaspoonful at a time, into 3 inch sticks. Place on an oiled and floured baking sheet, about 2½" apart. Flatten with a fork.
Bake in a preheated 350F for 10 minutes, then transfer to a cooling rack. YIELDS ABOUT: 2 ½ dozen *To toast hazelnuts or almonds, place them on a cookie sheet and place the sheet on the top rack under the broiler for 4 to 5 minutes, stirring a couple of times. Allow to cool for at least 10 minutes before chopping in a processor or blender.
Source:_The Classic Cuisine of the Italian Jews_