Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Almonds; ground toasted* 1/2 ts Cinnamon
1 1/4 c Sugar 1 Egg, slightly beaten
1/4 c Cocoa;unsweetened 1 Egg yolk
1/4 c Flour; unbleached

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 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:_The Classic Cuisine of the Italian Jews_

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