Purim Moscardini Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Almonds, ground toasted*
1 1/4 cup: Sugar,
1/4 cup: Cocoa, unsweetened
1/4 cup: Flour, unbleached
1/2 tsp: Cinnamon,
1: Egg, slightly beaten
1: Egg yolk,
Directions:
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 2 1/2" apart. Flatten with a fork.
Bake in a preheated 350F for 10 minutes, then transfer to a cooling
rack. YIELDS ABOUT: 2 1/2 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 from luhu.jp
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 2 1/2" apart. Flatten with a fork.
Bake in a preheated 350F for 10 minutes, then transfer to a cooling
rack. YIELDS ABOUT: 2 1/2 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 from luhu.jp