Recipe - Purim Moscardini

1 One fourth cup Almonds; ground toasted*
1 One fourth cup Sugar
One fourth cup Cocoa;unsweetened
One fourth cup Flour; unbleached
One half 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini