Title: Purim Moscardini
Categories: Jewish Italian Cookie
Yield: 1 Servings

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

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 Italian Jews_ posted by Anne MacLellan

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