In our home, we have always used a variety of nuts in baking……almonds and walnuts, in particular.  Moustachudos make a good Pesah dessert. The cloves give them a special “kick”.  These treats can be made in advance and freeze well.

Ingredients for Moustachudos:

1 1/2 C pecans or walnuts, coarsely ground

1 1/2 C almonds, coarsely ground

3/4 C sugar

1/2 tsp cinnamon

1/2 tsp ground cloves

1 egg

water – 1/2 eggshell full

Coarsely grind all nuts.

Add other ingredients including 1/2 eggshell filled with water.  (folks, that’s how it’s done!!)

Shape into triangle or ball shapes about 1″ in diameter.

Place on cookie sheet lined with parchment paper.  Bake for 5 or 10 minutes in a 400 degree oven until lightly brown.

Allow to cool and harden before removing from pan.  Sprinkle with confectioners’ (powered) sugar.

Marochinos are a favorite for Passover.  My mom has taught a class at our synagogue, and several people have adopted these as a special pareve (non-dairy) dessert that they now make throughout the year.  Make a batch and enjoy them!!

Ingredients:

2 C blanched almonds

1 C sugar

2 eggs…whites only

Grind blanched almonds to near a fine consistancy.  Mix in a bowl with sugar.

Beat egg whites until frothy and add almonds and sugar.  Mix until biscuit-dough consistency.  Using a tablespoon or metal scoop, drop 1″ apart on cookie sheet lined with parchment paper.  Bake for 10 minutes in a pre-heated 350 degree oven.

Allow to cool completely before handling. Will harden as they cool.