Mostaccioli
This recipe guides you through making traditional Italian Mostaccioli cookies. It involves blending flours with aromatic spices and citrus zests, forming a stiff dough, and baking until firm. The cooled cookies are then dipped in a smooth, rich semisweet chocolate icing and allowed to set, creating a delightful balance of warming spices and chocolate, perfect for any occasion.
Equipment
- 1 Food Processor
- 2 Baking Sheets
- 2 Wire Racks
- 1 Large Mixing Bowl
- 1 Double Boiler Setup (Heatproof bowl and saucepan)
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- Zest of 1/2 large lemon
- Zest of 1/2 small orange
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup sugar
- 1/4 cup whole milk
- 2 tablespoons dark rum
- 1 large egg at room temperature
- 1 1/2 cups semisweet chocolate chips 9 ounces, such as Ghirardelli
- 1/4 cup heavy cream
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
- For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
- In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
- For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
- Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.
Notes
The dough consistency is crucial for Mostaccioli; it should be stiff but workable. If too sticky, add a touch more flour; if too dry, a tiny bit more milk. Avoid overbaking the cookies, as they will firm up significantly upon cooling; aim for firm to the touch, not hard. For the chocolate icing, ensure the water in your double boiler is just simmering to prevent the chocolate from seizing. Using high-quality semisweet chocolate will elevate the flavor and sheen of the finished icing. For an extra layer of complexity, consider briefly toasting the almond flour before incorporating it into the dry ingredients, which deepens its nutty profile.