Carolyn Nadeau’s translation of Francisco Martinez Montino’s, The Art of Cooking, Pie Making, Pastry Making, and Preserving: 1611

page 269

Translation:

Brown Pastries

Have half a pound of shelled sweet almonds and grind them in the mortar. After they are ground add half a pound of sugar and make marzipan paste. Next, put on the pastry board half a pound of finely sifted wheat flour and on top of that half a pound of fresh butter, a half dozen egg yolks, the marzipan and a little salt. Make an elastic dough without adding any water, wine, or anything else. Add some ground cinnamon so that the dough is brown. Then make little pastries like mostachon cookies, scoring them with the back of the knife. Bake them on wafers on low flame. With these quantities you can make a whole plate of these pastries.

Redaction:

6 oz almond flour

6 oz sugar

6 oz flour

6 oz unsalted butter

6 egg yolks

½ tsp salt

2 Tb cinnamon.

Mix almond flour and sugar in the food processor. Add the remaining ingredients.

Roll into balls of dough (larger than a hazelnut, smaller than a walnut).

Put on cookie-sheet.

Flatten the balls of dough. I used a fleur de lys stamp.

Bake at 300 for 20 minutes.

Makes 90 cookies.