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Mustachudos (Hazelnut Spice Pyramid Cookies) Recipe

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This recipe for Mustachudos (Hazelnut Spice Pyramid Cookies) is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cups skinned or skin-on hazelnuts, toasted
⅔ cup vanilla sugar
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 eggs, lightly beaten
Finely grated zest of 1 large orange (about 1 tablespoon)

Directions:
Directions:
Spread the hazelnuts on a rimmed baking sheet. Toast in a 350°F oven for about 8 minutes, shaking the baking sheet a few times, until the nuts are fragrant and lightly browned. If the hazelnuts have their brown papery skins on, wrap the hot nuts in a clean, dry dish towel, rubbing them together so the friction and residual heat works off the skins. If the skins do not come off easily, repeat the toasting process.

Place the cooled, toasted, and skinned nuts in a food processor; pulse just enough to create a coarse, pebbly grind. The unevenness will help create a more interesting texture. Transfer to a mixing bowl.

Add the vanilla sugar, cinnamon, cloves, eggs, and orange zest; mix with a fork to form a dense paste. Cover and refrigerate for 20 minutes.

While the mixture is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone liners.

Moisten your hands lightly with cool water. Use all of the mixture (which should be sticky enough to hold together) to create about 36 balls (about 1 ½-inches in diameter), rolling them between your palms. Space them an inch apart on the baking sheets. Working with one at a time, simultaneously press your index finger against one side of the ball to flatten it while you use the thumb and forefinger of the other hand to pinch the ball so it forms a ridge at the top; that should create a three-sided pyramid. Turn and pinch the sides as needed to sharpen the edges. Set the pyramid upright. Repeat to form a total of 36 pyramids, divided between the baking sheets.

Bake one sheet at a time for 20 to 25 minutes or until the cookies are lightly toasted at the edges. The fully baked cookies will feel lighter in weight. Cool completely, then store in an airtight container at room temperature for up to a week.

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
Vanilla sugar can be made by burying a split vanilla bean in a few cups of sugar and sealing in an airtight container for 1 to 2 weeks. Remove the bean; the sugar will last indefinitely. If you do not have the time to do that for this recipe, use regular sugar and add ½ teaspoon vanilla when you add the spices, eggs, and orange zest.

 

 

 

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