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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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MOSTACCIOLI Chocolate Italian Cookies
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My mother made these cookies every Christmas, now I make these delicious morsels, keeping with our Italian Christmas tradition. These cookies can be kept for a long time after being cooked and are rather hard. They have a deep chocolate flavor with a hint of spice and citrus. 15 minutes 18 cookies Ingredients 1 1/2 cups crushed almonds toasted 1 cup of sugar 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1/2 teaspoon lemon zest 1/2 teaspoon tangerine zest 1 cup good cocoa, sifted 1/2 cup brewed strong coffee, plus more if needed 2 eggs 1 cup flour, sifted plus extra for kneading dough 2 teaspoons of baking powder Directions 1.Toast almonds in a 350 degree oven for about 7 minutes. Cool then crush them until reduced to a powder. 2. Put the almonds in a bowl and add sugar, cinnamon, cloves, lemon and tangerine zest. 3. Blend the cocoa with the coffee and mix into almond mixture. 4. Sift the flour, baking powder together and add to wet mixture. Add 2 egg whites. Knead into a smooth dough adding a little coffee if necessary. 5. Roll the dough out on a floured pastry board to a thickness of 1/4 inch and cut out into diamond shapes with cookie cutter. 6. Spray a Teflon-coated baking sheet lightly with Pam and arrange the shapes evenly. 7. Bake at 375 degrees for 15 minutes or until just golden. Cool. 8. Prepare the icing below. As soon as the icing is smooth, spread over cookie. Frosting For Mostaccioli: 1 cup of confectioners’ icing sugar About 2-3 tablespoons of sugar-free chocolate syrup or Kahlua, Sift the sugar into a bowl and add the chocolate syrup or Kahlua a little at a time to make a smooth icing keep stirring with a whisk. When smooth, spread with a brush over each cookie.
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