Purim Moscardini
 

• 1-1/4 cup almonds,ground, toasted*
• 1-1/4 cup sugar
• 1/4 cup cocoa, unsweetened
• 1/4 cup flour, unbleached
• 1/3 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 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.

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