Mostaccioli for Basilica recipe

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Ingredients

½ cup unsweetened cocoa powder
⅔ cup all-purpose flour
¼ cup white sugar
1 cup finely ground almonds
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
½ cup honey
¼ cup water
1 cup confectioners' sugar
¼ cup water

Nutrition Info

200.4 calories
carbohydrate: 35.5 g
cholesterol: : -
fat: 6.6 g
fiber: 2.9 g
protein: 4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 106.8 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

  2. Sift the cocoa powder through a fine strainer to eliminate lumps. Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda.

  3. Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid.

  4. Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out. Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet.

  5. Bake at 325 degrees F (165 degrees C) for 15 minutes. Remove from pan to cool.

  6. To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled cookies. The icing will crystallize and harden as it dries.

Recipe Yield

24 cookies

Recipe Note

Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.

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