Walnut and Almond Cookies

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            FOOD FUNNY
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Thanks to Gail Hudson of Enumclaw, Washington for this one:

The chef at a family-run restaurant had broken her leg and came into
our insurance office to file a disability claim. As I scanned the
claim form, I did a double take. Under "Reason unable to work," she
wrote, "Can't stand to cook."

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            TODAY'S RECIPE
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The Greeks have many baked and fried pastries, many of which are
associated with specific holidays. These little cookies are good at
any time of year.

Walnut and Almond Cookies (Moskopungia)

2 cups (500 ml) coarsely ground walnuts
1 cup (250 ml) coarsely ground blanched almonds
1 cup (250 ml) dry bread crumbs
1/2 cup (125 ml) sugar
1 small nutmeg, grated
About 1/3 cup (80 ml) orange flower water*
Powdered (confectioner's) sugar for garnish

*Available in finer supermarkets and Middle Eastern and Indian
specialty shops

Combine the ground nuts, bread crumbs, sugar, and nutmeg in a mixing
bowl. Stir in just enough orange flower water, a little at a time, to
form a dough. Wet your fingers with the remaining orange flower water
and shape about 1 tablespoon of the dough for each cookie into 2
1/2-inch (4 cm) crescent shapes. Place on a greased baking sheet
(preferably non-stick or silicone mat*) and bake in a preheated 350F
(180C) oven for about 20 minutes - the cookies should be firm on the
outside but still soft on the inside. Cool on a wire rack, sprinkle
with a little orange flower water, and dust liberally with powdered
sugar. Makes about 50 cookies.
Received on Fri May 7 12:32:55 2004