Moldovan "Moni" Shortbread Cookies

This recipe was automatically translated from Romanian. View original here
Moldovan "Moni" Shortbread Cookies

Shortbread cookies with "moni" (or with ammonium bicarbonate) are the most popular cookies in the region where I grew up. At Christmas, Easter and Feast are made mandatory by any housewife who is esteemed - certainly due to the fact that they are particularly tasty and tender, but also keep well, even 2-3 weeks (they become even better after staying). If you come to our village through the holiday, surely no guest will leave without a small package of homemade biscuits and the main ones are these.

They taste exceptional, very tender, fragrant and crunchy, go perfectly with a cup of milk or tea. I have a nostalgia for them every Christmas and I have to do them, as if I am at home with my parents and as a child.

If they have left, I quickly turn them into delicious Chocolate Salami.


200 g
my mother made them with lard or margarine
3 pieces
Sour cream
180 g
preferably fatter cream
250 g
plus a few tablespoons of sugar for garnish
4 tbsp
Baker's ammonia
25 g
Vanilla Extract
2 tbsp
White flour
700 g
Chopped walnuts
100 g
for garnish, it is optional

Step by step


That's what bicarb looks like. of ammonium that I found - there are also those from Dr. Oetker, you will surely find them for sale.

I recommend using ammonium b because it makes the cookies particularly fragile, they are really different from those made with baking powder.


Melt the butter and let it cool a little.


In a deeper bowl, beat eggs with sugar.


Add butter and sour cream, mix.


Put the ammonium bicarbonate in a small cup, add 4 tablespoons of warm milk over it, mix well and notice that it will start to make a fine foam.

Pour it over the ingredients in the bowl and mix.


Don't forget to add the vanilla essence and at the end we incorporate the flour.


You should have a soft but firm dough and very little sticky, take it out on the table sprinkled with flour and make it a little even.


Form 2 dough balls out of it and let it rest for 5 minutes.


Spread the first ball of dough. the thickness of the sheet should not be thinner than the thickness of the finger, about 7-8mm.

I decorated the first ball with sugar, I sprinkled sugar on top and I pressed it a little in the dough with the facalet., Be very careful not to make the sheet too thin.


Then with the fork I made stripes on the sheet, for beauty :)


And I cut the sheet into various figures with a knife or cookie cutter.

You can also cut various shapes, flowers, stars, etc.


I sprinkled the second ball with nuts and sugar, I also pressed them on the sheet.

There are no more ornaments with a fork because the nuts will jump.


I cut these nuts into several shapes.


The biscuits thus formed are placed in an oven tray lined with baking paper and baked for 20-30 minutes at 200 degrees.


They will grow nicely when baked and will leave an odor of ammonia, it is normal.

Any baking soda with ammonium bicarbonate smells of ammonium when baked and while they are hot, after they have cooled the gas evaporates completely from them and they are ready to serve.


This is what biscuits decorated with sugar look like after baking.


And a section, see how fragile they are.


I really recommend them with great pleasure, they are the most soulful of my cookies with a smell and taste like my mother and grandmother.

Good appetite!

Quantity: 2 kg (one large plate)
Prep time: 60 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Cookies, Desserts

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