Italian Mostaccioli Cookies
Try this Italian Mostaccioli Cookie recipe.
Try this Italian Mostaccioli Cookie recipe.
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cloves
- 4 large eggs
- 3 cups all purpose flour
- 3/4 cup honey
- 12 ounces white chocolate
- cookie dough
- for the chocolate glaze
- 2 cups almonds very finely ground
- 1/3 cup baking cocoa powder (i used dutch processed)
- orange zest (from 1 large orange)
- lemon zest (from 1 medium sized lemon)
- 2 tablespoons limoncello (or substitute with the juice of one le
- 3 ounces coarsely grated semi-sweet or bitter sweet chocola
- 12 ounces semi-sweet or bittersweet chocolate
- vegetable oil for thinning the chocolate
- Carbohydrate 150.701800103802 g
- Cholesterol 330.56818858868 mg
- Fat 47.3237714753799 g
- Fiber 2.55127573720269 g
- Protein 23.0832866951515 g
- Saturated Fat 20.2248554848921 g
- Serving Size 1 1 ½ dozen (411g)
- Sodium 572.76403930145 mg
- Sugar 148.150524366599 g
- Trans Fat 4.17010859329153 g
- Calories 1112 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Line 4 cookie sheets with parchment paper and set aside.
- In a large bowl whisk together the flour, finely ground almonds, cocoa powder, cloves, cinnamon, baking powder and salt then set aside.
- Using a stand mixer or hand held mixer, beat the eggs together.
- Mix in the sugar and honey, beating until very well combined.
- Stir in the orange and lemon zest, the vanilla extract and limoncello.
- Slowly mix in the flour mixture until combined.
- Stir in the grated chocolate.
- The dough will be very soft and pliable. Working with small portions of the dough at a time (about 1 heaping cupful) transfer to a well floured surface.
- With a floured rolling pin, roll out the dough to about ⅛ of an inch thick.
- Use a 2 inch diamond cookie cutter to shape and cut out the cookies and then transfer to the prepared baking sheet while spacing them about 1 inch apart. (Dipping the cookie cutter in flour before each use will tremendously help for easy release.)
- Re-roll the scraps to shape and cut just 1 more time.
- Bake in the preheated oven for about 10 minutes. The cookies should still be slightly soft to the touch when ready.
- While one batch is baking in the oven continue rolling and cutting with the remaining dough.
- Make sure the cookies cool completely before dipping in chocolate.
- CHOCOLATE COATING: Melt the semi-sweet chocolate using a double boiler or in the microwave, using a microwave safe bowl on high for about 90 seconds stirring at 30 seconds interval.
- Thin the chocolate with a little bit of vegetable oil to loosen the consistency somewhat for easy dipping.
- Dip half a batch of the cookies into the melted semi-sweet chocolate and place on a cooling rack till the chocolate sets.
- Repeat by melting the white chocolate and coating the remaining cookies.
- Before the white chocolate sets, use a piping bag filled with dark melted chocolate to dot the tops then simply run a toothpick through the dots to create a pretty pattern.
- Allow for the chocolate to set completely before storing.
My Italian Mostaccioli Cookie Adventure: A Sweet Escape
As a busy professional, life often feels like a whirlwind of meetings, deadlines, and emails. Finding time for myself, let alone indulging in baking, can be a challenge. But sometimes, the craving for something sweet, something comforting, something that tastes like a warm hug from Nonna, is simply undeniable. That's when I discovered the magic of Italian Mostaccioli cookies. These diamond-shaped delights, with their rich cocoa flavor and delicate melt-in-your-mouth texture, offer more than just a sugary treat; they're a gateway to relaxation and a mindful escape from the daily grind.
The process of making these cookies became my personal sanctuary. The rhythmic motion of rolling out the dough, the satisfying *thunk* of the cookie cutter, the warm aroma filling my kitchen – these little moments transformed a simple baking project into a meditation. I found myself completely engrossed in the task, my mind clearing of all the worries and anxieties that had been weighing me down. The detailed instructions, the careful attention to detail required in achieving the perfect chocolate coating, and the beautiful final product – it was an incredible process of mindful creation.
The most rewarding part? Sharing these cookies. Bringing a plate of these fragrant, elegant treats to a friend's gathering, watching colleagues savor each bite, or simply enjoying one with a cup of tea after a long day - it’s an experience that transcends the simple act of eating. It's about connection, sharing a piece of myself, and creating a moment of sweetness in someone else's day. And let's be honest, who doesn't love a little bit of sweetness in their life?
This recipe is more than just instructions; it’s a recipe for self-care, for connection, and for finding joy in the simplest of pleasures. It's a reminder that even amidst the chaos of daily life, there's always time for a little bit of magic, a little bit of sweetness, and a whole lot of delicious Italian Mostaccioli cookies.
The finely ground almonds add a delightful nutty undertone to the rich cocoa flavor, complementing the subtle citrus notes from the orange and lemon zest. The limoncello, a sweet Italian liqueur, adds an unexpected yet harmonious depth to the dough, making these cookies truly unique. And the final touch, the elegant chocolate coating, transforms these humble cookies into miniature works of art.
These cookies are not just about the taste; they are an experience. The aroma of warm spices and chocolate fills the kitchen while you work, a comforting presence that soothes the soul. The act of rolling, cutting, and baking becomes a meditative process, a quiet escape from the pressures of daily life. And finally, sharing these delicate treats brings people together, creating sweet memories and happy moments.
So, whether you're a seasoned baker or a kitchen novice, I invite you to try this recipe. Not just to make delicious cookies, but also to find a moment of peace, connection, and joyful self-expression in the kitchen. Because sometimes, the greatest reward isn't just the perfect cookie, but the journey of creating it.
