Sunday, August 23, 2015

Mostaccioli For Basilica


  • 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


  • 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.

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