Mostaccioli are a basic, southern Italian cookie. Though they are often discovered and loved year-round, they’re usually made for Christmas. When you style their spiced taste, you’ll perceive why!
Tips on how to Make Mostaccioli | Italian Christmas Cookie Recipe
Each southern Italian area makes their very own variation. Right here we’ve shared a basic recipe for the model from Puglia.
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MOSTACCIOLI RECIPE
Makes: 20 to 25 cookies
Prepare dinner Time: 2 hours, made a day upfront
For this recipe, you will have:
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1 cup (125 g) entire almonds
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2 cups (250 g) all-purpose flour, plus additional for dusting
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½ orange zest, grated
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½ lemon zest, grated
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1 mandarin zest, grated
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A pinch of floor cloves
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2 teaspoons (5.5 g) cinnamon, or to style
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½ teaspoon (2.5 ml) vanilla extract
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⅔ cup (125 g) sugar
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1 teaspoon (2 g) nice floor espresso (non-compulsory)
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1 ½ cups (115 g) cacao powder, divided
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2 teaspoons (9 g) baking powder
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1 teaspoon (5 g) baking soda
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Entire milk
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2 giant eggs
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2 tablespoons (30 ml) extra-virgin olive oil
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1 ounce (30 ml) spiced rum
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1 ½ cups (190 g) powdered sugar
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½ cup (125 ml) water
Toast the almonds in a scorching pan, stirring or tossing incessantly, for about 5 minutes or till they start to brown. Mix the toasted almonds in a meals processor till they’re powdered however not too nice—somewhat coarser than almond flour.
In a big mixing bowl, mix the bottom almonds, flour, citrus zest, floor cloves, cinnamon, vanilla extract, sugar, espresso, and three tablespoons (15 g) cacao. Combine completely.
Subsequent, add the baking powder. In a separate bowl, stir the baking soda into ¼ cup (60 ml) of entire milk till the powder fully dissolves. Add this into the blending bowl, together with the eggs, olive oil and rum.
Combine the elements collectively utilizing your hand. It ought to be fairly dry and crumbly. Regularly add somewhat little bit of milk at a time till there’s simply sufficient liquid to carry the combination collectively right into a moldable dough.
Preheat an oven to 355°F (180°C).
On a floured floor, roll about ¼ portion of the dough with a rolling pin right into a rectangle or circle. Mud the dough with flour as mandatory to stop it from sticking. The dough ought to be about ⅔ inch (1.7 cm) thick. Use a knife to chop the dough into diamond shapes. They’ll actually be any dimension you want, though we advocate preserving them about 5 inches (12.5 cm) lengthy. Prepare them on parchment paper-lined baking sheets. Collect up the dough scraps and roll these, together with one other ¼ portion of dough. Repeat to roll and minimize the remaining dough into diamonds.
Flippantly brush the tops of the cookies with water to stop cracking. Bake for 20 minutes and let the mostaccioli cool to the contact earlier than continuing to glaze.
In a saucepan, whisk collectively the remaining cacao powder, powdered sugar and water. Warmth over medium/low, whisking always, till the glaze turns into skinny and liquid. While you elevate your whisk out of the glaze, it ought to drizzle off simply.
Drop a mostacciolo into the glaze and switch it round with two forks to fully coat it in chocolate. Take away the cookie and place on a wire rack to dry. Repeat the glaze the remaining cookies. Let the mostaccioli dry in a single day in order that the glaze hardens earlier than serving.
Buon appetito!
Wish to attempt one other regional variation of mostaccioli? Try our recipe for the Calabrian model right here!
