Mostaccioli Cookies
Craving something sweet? Try these Mostaccioli Cookies—a delightful blend of cocoa and orange flavors, topped with melted chocolate. Perfect for any occasion, these cookies are not just easy to make but also a treat everyone will love. Bake a batch tonight!
Equipment
- Mixing Bowl
- Saucepan
- Whisk
- Baking Sheet
- Large Pot
- Oven
Ingredients
- 500 g all purpose flour
- 150 g sugar
- 150 g almond flour
- 35 g cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 orange (zest and juice)
- 150 g honey
- 100 ml water, lukewarm
- 200 g dark chocolate
Instructions
- Step 1: Preheat your oven to 360°F (180°C) with the fan option off, or to 320°F (160°C) if using the fan option. Place your oven tray on the middle shelf, ensuring it’s ready for the cookies.
- Step 2: In a large bowl, whisk together the all-purpose flour, sugar, almond flour, cocoa powder, cinnamon, and baking powder. Mix well until all the dry ingredients are fully incorporated, creating a uniform dry mixture.
- Step 3: Next, add the honey, orange zest, and orange juice to the dry ingredients. Mix to combine, allowing the flavors to meld.
- Step 4: Pour in the lukewarm water gradually while mixing with your hands. Knead until you have an even and elastic dough. If the dough feels too dry, add an additional tablespoon of water at a time until it reaches the desired consistency — compact, elastic, and no longer sticky.
- Step 5: Once your dough is ready, roll it out between two sheets of parchment paper to about half an inch thick. This thickness is crucial for achieving the perfect texture.
- Step 6: Using a diamond-shaped cookie cutter, cut out the cookies and carefully transfer them to a baking tray lined with parchment paper.
- Step 7: Bake the cookies in the preheated oven for 15 minutes. The cookies should be firm to the touch but not overly hard. Once baked, remove them from the oven and let them cool on the tray for a few minutes.
- Step 8: After they have cooled slightly, transfer the cookies to a cooling rack. Place a baking tray beneath the cooling rack to catch any chocolate drips later on.
- Step 9: When the cookies are fully cooled, melt the dark chocolate in a double boiler over simmering water or in the microwave, stirring until smooth. Allow the melted chocolate to cool slightly.
- Step 10: Using a knife, drizzle the melted chocolate over each cookie, ensuring one side is completely covered. Let them sit until the chocolate hardens completely before serving.
Notes
- Tip 1: US Cups: Click on the button "US Customary" for cup amounts, please note that I use grams for all my baking recipes because they're accurate and offer consistent results.
- Tip 2: Pisto: This Neapolitan mix of spices is made by mixing 1 tablespoon of cinnamon, 1 teaspoon of star anise, 1 teaspoon of nutmeg, and 1 teaspoon of cloves. You can substitute it with cinnamon powder.
- Tip 3: Honey: You can substitute honey with agave nectar to make vegan mostaccioli cookies.
- Tip 4: Cookie cutter: If you do not have a diamond cookie cutter, you can cut the dough into 2" wide strips. Cut strips on a 60° angle 2" apart to create diamonds.
- Tip 5: Storage tips: Store your Italian mostaccioli cookies in an airtight container or sealed jar, in a cool spot in your kitchen or in the fridge for up to 1 week.
- Tip 6: Freezing tips: I like to freeze my mostaccioli without the chocolate glaze. Thaw them in the fridge overnight, then glaze a few hours before serving.