Moustachedos Cookies | The Jewish Week | Food & Wine

Moustachedos Cookies

Moustachedos Cookies

Gil Hovav's Moustechados/ Courtesy Gil Hovav

1 batch

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These Judeo-Spanish peanut cookies are the model of simplicity: few and inexpensive ingredients, exotic seasoning, a single bowl for mixing everything and a short baking time – and besides producing a delicacy, an irresistible aroma will fill your entire home (and the neighborhood too).

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2 lbs shelled unsalted peanuts, papery skins removed

2 large eggs

1 cup sugar

1/2 tsp ground cardamom


1. Preheat the oven to 350°F. Mix everything well in a big bowl until all the peanuts are glistening and thoroughly coated in the egg-and-sugar mixture.

2. Line flat baking pans with parchment paper. Drop small mounds of the mixture (2 teaspoons of batter at a time), leaving equal space between mounds. No need to flatten.

3. Bake until the cookies turn brown, about 25 minutes.

4. Remove from the oven, and cool completely before peeling the cookies from the baking paper. Store in a sealed jar.

Recipe excerpted from Candies from Heaven, By Gil Hovav, Toad Publishing (2017)