Purim moscardini

Yield: 1 servings

Measure Ingredient
1¼ cup Almonds; ground toasted*
1¼ cup Sugar
¼ cup Cocoa;unsweetened
¼ cup Flour; unbleached
½ teaspoon Cinnamon
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_

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