Mostaccioli (Mustaches) Recipe

Ingredients
<br>- 1 cup hazelnuts
<br>- 1 cup walnuts
<br>- ⅓ cup honey
<br>- 1  egg white
<br>- 1 tablespoon unsweetened cocoa powder
<br>- ⅛ teaspoon ground cinnamon
<br>- ⅛ teaspoon ground cloves
<br>- 1 pinch salt
<br>- ⅓ cup all-purpose flour
<br>- ⅓ cup confectioners' sugar for decoration
<br>- ½ cup confectioners' sugar
<br>- 1  egg white, beaten
<br>- ½ tablespoon orange liqueur
<br><p></p>Directions
<br>step 1: Preheat oven to 275F. Grease baking sheet.
<br>step 2: Finely grind nuts in food processor. Add honey, egg white, cocoa, spices and salt. Blend to paste. Add flour and mix using on/off turns until just incorporated.  (NOTE: Dough will be sticky.)
<br>step 3: Place dough on work surface heavily dusted with sifted confectioners' sugar. Sift more powdered sugar over dough. Gently roll dough out to thickness of 3/8step 4: Bake cookies at 275 F (135 degrees C) until firm and tops appear dry, about 25-30 minutes. Cool cookies completely on racks.
step 5: To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg white. Mix in enough liqueur to make thick but pourable icing. Set racks on waxes paper; arrange cooled cookies on racks with edges touching. Drizzle icing over cookies in irregular lines. Separate cookies. Let stand until icing is dry. Store in airtight container.
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Ingredients
- 1 cup hazelnuts
- 1 cup walnuts
- ⅓ cup honey
- 1 egg white
- 1 tablespoon unsweetened cocoa powder
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 pinch salt
- ⅓ cup all-purpose flour
- ⅓ cup confectioners' sugar for decoration
- ½ cup confectioners' sugar
- 1 egg white, beaten
- ½ tablespoon orange liqueur

Directions
step 1: Preheat oven to 275F. Grease baking sheet.
step 2: Finely grind nuts in food processor. Add honey, egg white, cocoa, spices and salt. Blend to paste. Add flour and mix using on/off turns until just incorporated. (NOTE: Dough will be sticky.)
step 3: Place dough on work surface heavily dusted with sifted confectioners' sugar. Sift more powdered sugar over dough. Gently roll dough out to thickness of 3/8". Cut into 1x1 1/2 inch bars using knife that has been dusted with powdered sugar. Arrange on greased sheet, spacing 1inch apart.
step 4: Bake cookies at 275 F (135 degrees C) until firm and tops appear dry, about 25-30 minutes. Cool cookies completely on racks.
step 5: To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg white. Mix in enough liqueur to make thick but pourable icing. Set racks on waxes paper; arrange cooled cookies on racks with edges touching. Drizzle icing over cookies in irregular lines. Separate cookies. Let stand until icing is dry. Store in airtight container.

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