Purim Moscardinicookies, holiday, italian 1 1/4 cup almonds; ground toasted* 1 1/4 cup sugar 1/4 cup cocoa; unsweetened 1/4 cup flour; unbleached 1/2 teaspoon cinnamon 1 egg, slightly beaten 1 egg yolk 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. |
