Label
All
0
Clear all filters

Norene Gilletz

Mustachudos

Rate this recipe

Preparation info
  • Yield:

    4 to 5 dozen

    .
    • Difficulty

      Easy

Appears in
The New Food Processor Bible: 30th Anniversary Edition
The New Food Processor Bible

By Norene Gilletz

Published 2011

  • About

This gluten-free cookie is perfect all year round. Thanks to Helen Berg of Australia and the late Raya Tarab of Israel for their tips on this Turkish delight.

Ingredients

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

Method

Preheat oven to 350°F.

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. Process sugar with eggs and cinnamon until well

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title