| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Holiday, Cookies |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Either Jesus pays or you do”