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Mostaccioli Chocolate Christmas Cookies or Mustaccioli Napolitani Recipe

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This recipe for Mostaccioli Chocolate Christmas Cookies or Mustaccioli Napolitani is from The Rapuano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups (500 grams) all-purpose flour
2 1/2 cups (500 grams) granulated sugar
1/4 cup (25 grams) cocoa powder
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups (200 grams) finely ground blanched and toasted almonds
Rinds of 2 lemons, grated
2 tablespoons vegetable oil
3/4 to 1 cup (about 200 ml) warmed milk
About 1 pound (500 grams) dark chocolate, 64% good quality
Directions:
Directions:
Sift together the flour, sugar, cocoa powder, cinnamon, nutmeg and salt. Stir in the ground almonds and grated lemon rind. Stir in the vegetable oil until incorporated. Make a well, and add the 3/4 cups of milk. With a fork mix together the dry ingredients and the milk. Then with your hands lightly knead together until it comes to a homogenous ball. Slowly add more milk if needed. The dough should not be wet, and only add enough milk to bring the dough together. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat an oven to 350º F (160º C) and line two baking sheets with parchment paper.
Roll the dough out to 3/8 inch thick (1 cm). Cut into diamond shapes and place on the baking sheet. Bake for 15-18 minutes. Cool completely.
Place a baking rack into a baking sheet.
Melt chocolate slowly in a double boiler. You should not melt the chocolate past 95º F or it will be out of temper, and the chocolate will set with streaks. Dip the cooled cookies into the chocolate and place on the baking rack to let the excess drain. Cool completely and serve.
Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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