Recipe - Mustachudos (Sphardic Hazelnut Cookies)

3 cup Whole, shelled hazelnuts
1 cup Sugar
1 tablespoon Finely grated fresh orange
zest
1 teaspoon Ground cinnamon
One half teaspoon Ground cloves
2 lg Eggs, well beaten
1 tablespoon Honey (preferably citrus
honey)
Comnfectioners sugar

Source: Foodscape/foodwine.com Lisa Ekus presents.

Preparation time: 40 50 minutes Yield: makes 20 30 cookies

1. Preheat the oven to 350 degrees. Cover two cookie sheets with wax paper.

2. Place the hazelnuts and the sugar in a food processor or blender.
Pulse/chop until the mixture is ground into a paste. Pour it into a mixing
bowl.

3. Add the remaining ingredients except confectioners sugar and mix
together well. The mixture should form a stiff paste.

4. Drop teaspoonsful of the nut batter onto the wax paper, leaving a 2inch
space between the cookies.

5. Bake 2530 minutes or until golden brown. Remove cookies from the oven
and cool completely before attempting to remove them from the paper.
Separate slowly and carefully. Sprinkle the cookies with confectioners
sugar before serving. Stored in tightly cloised tins, the cookies keep well
for weeks.

Recipe from The Sephardic Kitchen by Rabbi Joseph Sternberg.
Posted to JEWISHFOOD digest V97 #014, by alotzkar@direct.ca (Al) on Wed,
15 Jan 1997.