Dough: • 8 large eggs
• 16 oz (2 cups) roasted almonds, ground
• 12 oz (1 1/2 cups) sugar
• 1 1/2 cups honey
• 8 oz (1 cup) espresso coffee
• 1/2 teaspoon ground cloves
• 1/2 cup cocoa powder
• 1 teaspoon vanilla
• 1/4 cup bitter-sweet grated chocolate
• 4 teaspoons baking ammonia
• 1 teaspoon cinnamon
• 1 tablespoon Magic baking powder
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• Flour as much as needed (5 to 6 cups)
- about 2 pounds bitter sweet chocolate
- Preheat oven to 350° F degrees.
- Roast whole almonds (with peel). Grind.
- Make espresso coffee in coffee machine. Reserve 1 cup of liquid.
- Grate a block of bitter-sweet chocolate and measure 1/4 cup. Put aside.
- Using an electric beater, beat eggs.
- Add espresso coffee and honey.
- Add vanilla and the rest of the flavourings.
- Slowly add flour – using the electric beater at the beginning.
- When the dough gets thick, use a wooden spoon.
- On a floured wooden board flatten the dough out using the palm of your hand and cut into diamond-shaped cookies about 4 inches by 3 inches.
- Bake in the middle rack for about 12 minutes. Remove from oven and let the cookies cool for several hours (or overnight).
- Using a double boiler, melt the block of bitter-sweet chocolate.
- Using a fork, dip the mostaccioli cookie into the melted chocolate (Let the frosted cookies air-dry on the table for 6 to 8 hours (If one has a stove fan one can accelerate the process by turning it on).
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This mostaccioli recipe originates from Guglionesi, Molise, Italy