Food recipes
Mostaccioli for Basilica
Mostaccioli for Basilica Ingredients: cocoa, dry powder, unsweetened wheat flour, white, all-purpose, unenriched sugars, granulated nuts, almonds spices, cinnamon, ground spices, cloves, ground leavening agents, bakin...
Mostaccioli for Basilica
Ingredients:
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
spices, cinnamon, ground
spices, cloves, ground
leavening agents, baking soda
honey
water, bottled, generic
sugars, granulated
water, bottled, generic
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
Sift the cocoa powder through a fine strainer to eliminate lumps.
Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda.
Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water.
Stir until a smooth, sticky dough forms.
Allow to stand for 1 minute to absorb the liquid.
Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick.
Flour the dough lightly and roll over it once or twice with a rolling pin to even it out.
Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet.
Bake at 325 degrees F (165 degrees C) for 15 minutes.
Remove from pan to cool.
To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan.
Bring to a boil, stirring occasionally.
Brush over the cooled cookies.
The icing will crystallize and harden as it dries.
Ingredients:
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
spices, cinnamon, ground
spices, cloves, ground
leavening agents, baking soda
honey
water, bottled, generic
sugars, granulated
water, bottled, generic
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
Sift the cocoa powder through a fine strainer to eliminate lumps.
Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda.
Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water.
Stir until a smooth, sticky dough forms.
Allow to stand for 1 minute to absorb the liquid.
Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick.
Flour the dough lightly and roll over it once or twice with a rolling pin to even it out.
Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet.
Bake at 325 degrees F (165 degrees C) for 15 minutes.
Remove from pan to cool.
To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan.
Bring to a boil, stirring occasionally.
Brush over the cooled cookies.
The icing will crystallize and harden as it dries.