The best way to Make Mostaccioli | Italian Christmas Cookie Recipe

Mostaccioli are a vintage, southern Italian cookie. Even though they are able to be discovered and loved year-round, they’re usually made for Christmas. When you style their spiced taste, you’ll perceive why!

Each and every southern Italian area makes their very own variation. Right here we’ve shared a vintage recipe for the model from Puglia.

Watch the Pasta Grammar video:

Cook dinner Time: 2 hours, made an afternoon prematurely

For this recipe, you’re going to want:

• 1 cup (125 g) entire almonds

• 2 cups (250 g) all-purpose flour, plus more for dusting

• 2 teaspoons (5.5 g) cinnamon, or to style

• ½ teaspoon (2.5 ml) vanilla extract

• 1 teaspoon (2 g) tremendous flooring espresso (non-compulsory)

• 1 ½ cups (115 g) cacao powder, divided

• 2 teaspoons (9 g) baking powder

• 1 teaspoon (5 g) baking soda

• 2 tablespoons (30 ml) extra-virgin olive oil

• 1 ounce (30 ml) spiced rum

• 1 ½ cups (190 g) powdered sugar

Toast the almonds in a scorching pan, stirring or tossing often, for approximately 5 mins or till they start to brown. Mix the toasted almonds in a meals processor till they’re powdered however no longer too tremendous—a bit of coarser than almond flour.

In a big blending bowl, mix the bottom almonds, flour, citrus zest, flooring cloves, cinnamon, vanilla extract, sugar, espresso, and three tablespoons (15 g) cacao. Combine totally.

Subsequent, upload the baking powder. In a separate bowl, stir the baking soda into ¼ cup (60 ml) of entire milk till the powder totally dissolves. Upload this into the blending bowl, at the side of the eggs, olive oil and rum.

Combine the substances in combination the usage of your hand. It must be fairly dry and crumbly. Step by step upload a bit of little bit of milk at a time till there may be simply sufficient liquid to carry the mix in combination 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 important to forestall 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 may be able to in reality be any dimension you favor, even if we propose conserving them about 5 inches (12.5 cm) lengthy. Prepare them on parchment paper-lined baking sheets. Collect up the dough scraps and roll those, at the side of every other ¼ portion of dough. Repeat to roll and lower the remainder dough into diamonds.

Frivolously brush the tops of the cookies with water to forestall cracking. Bake for 20 mins and let the mostaccioli cool to touch earlier than continuing to glaze.

In a saucepan, whisk in combination the remainder cacao powder, powdered sugar and water. Warmth over medium/low, whisking repeatedly, till the glaze turns into skinny and liquid. While you raise your whisk out of the glaze, it must 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 position on a cord rack to dry. Repeat the glaze the remainder cookies. Let the mostaccioli dry in a single day in order that the glaze hardens earlier than serving.