Mostaccioli Cookies Recipes

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MOSTACCIOLI



Mostaccioli image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h45m

Yield 30 to 40 cookies

Number Of Ingredients 18

1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
Zest of 1/2 large lemon
Zest of 1/2 small orange
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup sugar
1/4 cup whole milk
2 tablespoons dark rum
1 large egg, at room temperature
1 1/2 cups semisweet chocolate chips (9 ounces), such as Ghirardelli
1/4 cup heavy cream

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
  • For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
  • In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
  • For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
  • Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.

MOSTACCIOLI COOKIES



Mostaccioli Cookies image

Mostaccioli are typical Neapolitan cookies, also common through Southern Italy. The name of these cookies comes from the Latin mustacea, a cake made out of "must," or unfermented grape juice. Cato, the anciant Roman philosopher, describes a cake made of combination of rye flour, cumin, cheese, anise, and eggs, wrapped in bay leaves. In the modern traditional recipe, there is not much left of the ancient Roman one, other than a similarity in the name. But mostaccioli have been traditionally very popular all throughout central and southern Italy for centuries. There are many different versions, some containing honey or chocolate, some harder or softer, but all very rich in spices. Mostaccioli can become very tough if they become dry, but the chocolate icing help keep them soft for a longer time.

Provided by Phil Franco

Categories     Dessert

Time 54m

Yield 50 cookies

Number Of Ingredients 16

2 cups flour
1/2 cup cocoa
1/2 cup roasted almonds, ground
1/2 cup butter
1 cup sugar
1 egg
1/3 cup milk
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons unsweetened cocoa
1 1/4 cups confectioners' sugar
candy sprinkles

Steps:

  • Directions.
  • 1. Prepare Dough: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder, baking soda, and pepper. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
  • 2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
  • 3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.

Nutrition Facts : Calories 76.4, Fat 2.9, SaturatedFat 1.3, Cholesterol 8.8, Sodium 35, Carbohydrate 11.9, Fiber 0.6, Sugar 7, Protein 1.2

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