martedì 10 dicembre 2013

[EN] Mostaccioli recipe

Mostaccioli are a southern Italian chocolate cookie made for Christmas holiday.

Ingredients (50 little trees, 25 medium rhombus cookies):
14 oz. (400 g) all-purpose flour
7 oz. (200 g) granulated sugar 

3.5 oz. (100 g) honey
0.88 oz. (25 g) cocoa powder
0.18 oz (5 g) baking powder
0.18 oz (5 g) nutmeg 

0.18 oz (5 g) cinnamon
0.18 oz (5 g) cloves
1 lemon
0.2 US cups (50 ml) white wine
0.2 US cups (50 ml) water

14 oz. (400 grams) dark chocolate
On a  pastry board, I make a fountain with the flour.
In the centre I pour all the ingredients (sugar, honey, baking powder, nutmeg, cinnamon, cloves, some drops of vanilla, lemon rind, wine and water).
I mix all the ingredients.
It's not necessary, but I let the mixture stand for 24 hours.
I put a litlle bit of flour on the pastry
board, then I roll the mixture out to 3/8
inch thick (1 cm).

Mostaccioli has usually a rhombus shapes, but I decide to cut with a tree mold. So, I cut the pastry with the mold.
I place them on a baking pan covered with a baking paper.
I brush them with a little bit of water and I bake them for 20 minutes.
I let the cookies cool, then I melt chocolate over a bain maire.

I let it cool for 5-10 minutes.

Then, I dip the cookies in the melted chocolate and I place them on a baking paper.
If you have, place them on baking rack to let the excess drain.

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