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| These lasted about 5 minutes - 2021 |
Mustachados are Sephardic cookies from Gloria Greene's original cookbook, The Jewish Holiday Kitchen. It was a gift from Judy Herzig-Marx and I used it a lot, and still go back to look for ideas. It's less complicated/pretentious than Joan Nathan and some of the other more recent Jewish cookbooks.
These are similar to Italian "Ugly but Good" cookies, which are hazelnut. These are not vegan, since they have an egg, but they are gluten free. I don't generally bake cookies but these are good, chewy, not-too-sweet cookies that pass the Passover test: I would enjoy them if it WEREN'T Passover.
Unlike a lot of Pesadik recipes, this doesn't require beating egg whites, so you don't need a hand mixer or egg whip.
1 large egg (does not need to be separated!)
1.5 cups (about 6 oz) ground walnuts.
Food processor is fine, or you can buy them at Passover already ground.
1/2 c. sugar
1/4 c. cinnamon
pinch of salt
Optional: chocolate for dipping
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| Shula - 3rd grade, 2024 |
Grease one large or two small cookie sheets very well. It makes about 20-24.
Heat oven to 325.
In a medium bowl, beat the egg with a fork. Add the other ingredients to form a thick paste.
These spread. Wet your hands and shape into scant teaspoon sized balls, about 3/4", flattening into domes.
Bake for 20 minutes or so until the edges have browned.
Pry under them with a spatula to cool. You can stick two together when they are just removed, they way they are served in Istanbul.
Using the induction setting of 1, leave the chocolate in a frying pan for 5-10 minutes and it will melt. Dip away. (In Philly, at 1 it says MELTING.)
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