| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Whole, shelled hazelnuts |
| 1 |
c |
Sugar |
| 1 |
T |
Finely grated fresh orange |
|
|
zest |
| 1 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground cloves |
| 2 |
|
Eggs, well beaten |
| 1 |
T |
Honey, preferably citrus |
|
|
honey |
|
|
Comnfectioners sugar |
INSTRUCTIONS
1997
Source: Foodscape/foodwine.com Lisa Ekus presents. Preparation time:
40 -50 minutes Yield: makes 20 - 30 cookies Preheat the oven to 350
degrees. Cover two cookie sheets with wax paper. 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. Add the
remaining ingredients except confectioners sugar and mix together
well. The mixture should form a stiff paste. Drop teaspoonsful of the
nut batter onto the wax paper, leaving a 2-inch space between the
cookies. Bake 25-30 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 JEWISH-FOOD digest V97 #014, by
alotzkar@direct.ca (Al) on Wed, 15 Jan
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