| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | c | Whole, shelled hazelnuts |
| 1 | c | Sugar |
| 1 | tb | Finely grated fresh orange zest |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 2 | lg | Eggs, well beaten |
| 1 | tb | Honey (preferably citrus honey) |
| Comnfectioners sugar |
INSTRUCTIONS
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 2-inch space between the cookies. 5. 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 1997.
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