Mostaccioli For Basilica

Ingredients

• Servings: 24
• 1/2 cup unsweetened cocoa powder
• 2/3 cup all-purpose flour
• 1/4 cup sugar
• 1 cup finely ground almonds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 cup honey
• 1/4 cup water
• 1 cup confectioners' sugar
• 1/4 cup water

Recipe

• preheat oven to 325 degrees f (165 degrees c). line a baking sheet with parchment paper.
• sift the cocoa powder through a fine strainer to eliminate lumps. combine it with the flour, sugar, ground almonds, cinnamon, cloves and baking soda.
• 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.
• 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.
• bake at 325 degrees f (165 degrees c) for 15 minutes. remove from pan to cool.
• 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.