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Purim moscardini

Yield: 1 Servings

Ingredients:

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

Instructions:

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.

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