Recipe by Norene Gilletz

Mustachudos

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Parve Parve
Medium Medium
2 Servings
Allergens

Contains

- Egg - Tree nuts

This gluten-free cookie is perfect all year. Be prepared to make several batches of this Turkish delight during Passover.

Yield: 4 to 5 dozen.

Ingredients

Main ingredients

  • 3 cups almonds (or a mixture of walnuts and pecans)

  • 1 cup sugar

  • 2 eggs

Directions

Make the Cookies

1.

Preheat oven to 350 degrees Fahrenheit.

2.

With the steel blade, process almonds using on/off pulses until coarsely chopped, about 30 seconds. (Walnuts and pecans will take less time.) Don’t grind nuts too fine or you will have nut butter! Empty bowl.

3.

Process sugar with eggs and cinnamon until well mixed, 25 to 30 seconds. Add nuts and process 10 to 15 seconds longer to combine. Mixture will be like a thick paste.

4.

Drop by teaspoonfuls onto Gefen Parchment-lined baking sheets, leaving one inch between cookies.

5.

Bake for 12 to 15 minutes. When done, cookies will be oatmeal-colored with lightly browned edges. However, they will be slightly soft and not look fully baked. Do not remove cookies from pan until completely cooled. They will firm up as they cool. If baked until firm, they will be too hard when they cool completely. Freezes well.

Make the Cookies

Yields 4–5 dozen

Mustachudos

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