Mostaccioli Cookies
User Reviews
5
Mostaccioli Cookies
Description
This recipe produces Mostaccioli Cookies by mixing dry ingredients like flour, almond flour, cocoa powder, cinnamon, and baking powder with wet ingredients including honey, orange zest, and juice. Adding lukewarm water brings the dough to the desired elasticity for rolling. The dough is cut into diamond shapes about half an inch thick before baking at 360°F (or adjusted for convection ovens) for 15 minutes. Once cooled on racks, they are dipped or drizzled with melted dark chocolate for a glossy, rich finish.
The cookies offer a spiced cocoa flavor with the brightness of orange and a slight chew from the almond flour and honey. The chocolate coating adds a bittersweet edge that complements the mild cinnamon and cocoa in the dough. These cookies hold well and make an appealing dessert or gift.
US customary measurements are available, and the traditional Neapolitan spice blend 'pisto' can be substituted with cinnamon. These cookies store up to a week in airtight containers and can be frozen without chocolate and glazed after thawing.
Ingredients
- 500 g all-purpose flour or flour 00
- 150 g sugar
- 150 g almond flour
- 35 g cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon cinnamon or pisto
- 1 orange zest and juice
- 150 g honey
- 100 ml water lukewarm
- 200 g dark chocolate
Instructions
- Preheat oven to 360°F/180°C with the fan option off (or 320°F/160°C with the fan option on). Arrange the oven tray onto the middle shelf.
- In a large bowl whisk the flour, sugar, almond flour, cocoa powder, cinnamon and baking powder, then add honey, orange zest and juice.
- Slowly pour in the water, and mix with your hands until you have an even and elastic dough. You might need a little more water, if so, add 1 extra tablespoon at a time until the dough is compact and elastic and no longer sticky.
- Roll the dough between two sheets of parchment paper, about ½" thick and cut the cookies using a diamond-shaped cookie cutter. Transfer them on a baking tray.
- Bake the mostaccioli cookies for 15 minutes, then remove the baking tray from the oven and allow them to cool completely, then transfer them on a cooling rack. Arrange a baking tray under the cooling rack.
- When the cookies are cool, melt the chocolate in a double boiler over simmering water or in the microwave, and allow it to cool slightly. Pour melted chocolate over each cookie so that one side is completely covered, using a knife to help spread the chocolate if needed. Let the chocolate harden completely then serve the cookies.
Notes
- Use the provided US customary measurements button for cup equivalents; grams ensure better accuracy.
- Pisto is a spice mix of cinnamon, star anise, nutmeg, and cloves; otherwise, cinnamon powder alone can be used.
- Honey can be replaced with agave nectar for a vegan version.
- If lacking a diamond cookie cutter, cut the dough into strips and then diagonally to form diamonds.
- Store cookies in an airtight container at room temperature or refrigerated for up to one week.
- Freeze cookies without chocolate and apply chocolate after thawing for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 168kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 31mg | 1% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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