Mostaccioli are a traditional, southern Italian cookie. Though they are often discovered and loved year-round, they’re sometimes made for Christmas. When you style their spiced taste, you’ll perceive why!
How you can Make Mostaccioli | Italian Christmas Cookie Recipe
Each southern Italian area makes their very own variation. Right here we’ve shared a traditional recipe for the model from Puglia.
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MOSTACCIOLI RECIPE
Makes: 20 to 25 cookies
Cook dinner Time: 2 hours, made a day upfront
For this recipe, you will want:
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1 cup (125 g) complete 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) superb 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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Complete milk
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2 massive 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 regularly, 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 superb—a bit of 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 complete milk till the powder utterly dissolves. Add this into the blending bowl, together with the eggs, olive oil and rum.
Combine the elements collectively utilizing your hand. It must be fairly dry and crumbly. Step by step add a bit of 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 must be about ⅔ inch (1.7 cm) thick. Use a knife to chop the dough into diamond shapes. They will actually be any measurement you want, though we advocate retaining 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 reduce the remaining dough into diamonds.
Frivolously 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 continuously, till the glaze turns into skinny and liquid. Once you raise 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 utterly 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 strive one other regional variation of mostaccioli? Try our recipe for the Calabrian model right here!
