Mostaccioli for Basilica Recipe
- ½ cup unsweetened cocoa powder
- ⅔ cup all-purpose flour
- ¼ cup white sugar
- 1 cup finely ground almonds
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ cup honey
- ¼ cup water
- 1 cup confectioners' sugar
- ¼ cup water
step 1: Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Bake at 325 degrees F (165 degrees C) for 15 minutes. Remove from pan to cool.
step 6: 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.