Mostaccioli Napoletani
This is a traditional Neapolitan Christmas Spice Cookie
Ingredients
- 250 g AP Unbleached Flour
- 30 g Cocoa Powder
- 100 g Granualted sugar
- 50 g Honey
- 50 g Roasted Almonds
- 25 g Roasted Hazelnuts
- Zest of 2 Oranges
- 1/4 `cup Warm Water
- 1/4 cup Freshly Squeezed Orange Juice
- 3 g Pisto (Spice Mix)
- 3 g Ammoniaca per dolci or 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 24 oz Ghirardelli Semi Sweet Chocolate (680G)
- 2 tbsp Coconut Oil
Instructions
- Make the Pisto Spice mix by combining 1/4 cup Cinnamon, 1 tbsp Black Pepper, 1 Tbsp Nutmeg, 2 tsp Cloves, 3 tsp Star Anise, 2 tsp Coriander. Mix well.
- Add the roasted nuts to a food processor and pulse until you have course chop.
- Into the bowl of stand mixer, add nuts, honey, Pisto mix, water, sugar, and orange juice, and orange zest. Mix well with the paddle attachment.
- Sift together flour and cocoa powder. Add salt and Ammoniaca per dolce or baking powder.
- Add the dry ingredients to the wet and mix until a dough forms. Dump the dough onto plastic wrap and wrap it well. Place it in the refrigerator for 30 mins.
- Place the dough in between 2 pieces of wax paper and roll it out to 1/2 in thick.
- Cut into diamond shapes that are 3 in. x 3 in. and place onto parchment paper lined baking sheet.
- Bake at 350℉ for 15-18 mins, depending on your oven.
- Place on a wire rack to completely cool before dipping in chocolate.
- Add about 3 in. of water to a pot and bring to a light simmer. Then place a heat safe bowl on top and melt the chocolate and coconut oil together.
- Using two forks, dip the cookies into the chocolate and coat all sides. Place on parchment paper lined baking sheet. Place into the refrigerator to set, about 20 mins.
- To Store: Place in an airtight container and store in a cool place. These cookies with last at least 2 weeks if stored properly.
Video
@frannielovesfood Mostaccioli Napoletani 💚🤍❤️🎄 INGREDIENTS * 250 g AP Unbleached Flour * 30 g Cocoa Powder * 100 g Granualted sugar * 50 g Honey * 50 g Roasted Almonds * 25 g Roasted Hazelnuts * Zest of 2 Oranges * 1/4 `cup Warm Water * 1/4 cup Freshly Squeezed Orange Juice * 3 g Pisto (Spice Mix) * 3 g Ammoniaca per dolci or 1/2 tsp Baking Powder * 1/4 tsp Salt * 24 oz Ghirardelli Semi Sweet Chocolate (680G) * 2 tbsp Coconut Oil #christmas #italianfood #homebaker #bakewithme #christmascookies #napoletano #mostaccioli #frannielovesfood
♬ original sound - Frannie Loves Food