Italian cookies "Mostaciolli"
6 servings
45 minutes
Italian 'Mostaccioli' cookies are a fragrant treat that embodies the spirit of traditional Italian baking. Its history traces back to the southern regions of Italy, where almond flour, spices, and citrus zest create a rich flavor. The cookies are soft, slightly spicy, with a delicate sweetness complemented by deep notes of cocoa and brandy. The filling of figs and raisins gives it a rich fruity texture, while the chocolate glaze completes the exquisite flavor profile. 'Mostaccioli' pairs perfectly with strong coffee or wine, adding warmth to any tea time. It makes an excellent festive treat or special gift that highlights Italian gastronomic traditions.
1
Grind 250 g of almonds in a blender to flour.
- Almond: 280 g
2
Mix flour and almonds, make a well in the center and add baking powder, cocoa, cloves, cinnamon, nutmeg, sugar, 100 ml of water, brandy and lemon and orange zest.
- Wheat flour: 250 g
- Almond: 280 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 25 g
- Ground cloves: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Sugar: 150 g
- Water: 200 ml
- Brandy: 50 ml
- Lemon: 1 piece
- Oranges: 1 piece
3
Knead the dough and set it aside. The dough will be a bit sticky.
4
For the filling, chop the raisins, figs, and remaining almonds, and mix.
- Raisins: 30 g
- Dried figs: 4 pieces
- Almond: 280 g
5
Sprinkle some flour on the rolling pin and roll out the dough.
- Wheat flour: 250 g
6
Cut circles or diamonds from the dough with a cutter.
7
Place a teaspoon of filling on a piece of dough and cover it with a second piece, sealing it carefully. Do the same with all the others.
8
Place in a preheated oven at 180° for 15 minutes, then let it cool completely.
9
For the glaze, mix powdered sugar and water (100 ml) in a saucepan. Place on low heat and stir until reduced by half. Then add grated chocolate and wait for it to melt.
- Icing sugar: 200 g
- Water: 200 ml
- 70% dark chocolate: 100 g
10
Dip the cooled cookies completely in the glaze or brush one side. Place on parchment paper and let set.