A bite of history that melts on the palate. These mostachones capture the spirit of Lima convent pastry: light, aromatic, and scented with cinnamon and almond. A sweet, elegant little biscuit that celebrates tradition with simplicity. From the cloister to your table.
Sift the wheat flour, almond flour, ground cinnamon, baking powder, and salt. Mix for 30 seconds, until the dry ingredients look loose and aromatic.
Whip the eggs with the white sugar for 6 to 8 minutes, until pale, thick, and falling in ribbons. Add the lemon zest and
Turn what you find into an experience you can actually bring to your kitchen.
Fold in the dry mix in 3 additions. Stop when no loose flour remains; overmixing knocks out the air and leaves the mostachones sadly dense.
Rest the batter for 10 minutes while heating the oven to 180°C. Line a tray with parchment paper; the batter should look thick, airy, and still spoonable.
Form 18 mounds with a spoon or piping bag, leaving space between them. Do not flatten them; the oven should spread them into soft, slightly raised rounds.
Bake for 10 to 12 minutes, until firm to the touch, pale on top, and barely golden underneath. Remove them before they dry out too much.
Cool the mostachones on a rack for 12 minutes and dust with powdered sugar at the end. They should be light, aromatic, and dry outside, but soft when bitten.
