Mostaccioli for Basilica recipe
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Ingredients
- ½ cup unsweetened cocoa powder ⅔ cup all-purpose flour ¼ cup white sugar 1 cup finely ground almonds ½ teaspoon ground cinnamon ½ teaspoon ground cloves 1 teaspoon baking soda ½ cup honey ¼ cup water 1 cup confectioners' sugar ¼ cup water
Nutrition Info
- 200.4 caloriescarbohydrate: 35.5 gcholesterol: : -fat: 6.6 gfiber: 2.9 gprotein: 4 gsaturatedFat: 0.8 gservingSize: -sodium: 106.8 mgsugar: 26.2 gtransFat: : -unsaturatedFat: : -
Directions Mostaccioli for Basilica
Directions
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Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Sift the cocoa powder through a fine strainer to eliminate lumps. Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda.
Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid.
Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out. Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet.
Bake at 325 degrees F (165 degrees C) for 15 minutes. Remove from pan to cool.
To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled cookies. The icing will crystallize and harden as it dries.