MAKES 4 DOZEN
Mostaccioli is a cookie originally made with mosto or grape must. This version is light, crisp, and spicy, and Rosetta Genzale makes them at Christmas time to give as gifts.
3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
1 3/4 cups sugar
Zest of 1 lemon
2 tablespoons baking cocoa
1 teaspoon baking soda
Pinch of baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Water, as needed
Apricot preserves or orange marmalade to brush over the tops of cookies
In a large bowl, mix all the dry ingredients together. Add just enough water to make a sticky dough that should be the consistency of taffy. Let the dough rest for 30 minutes.
Preheat the oven to 350F. Butter and flour 2 large cookie sheets or line them with parchment paper.
Divide the dough in half and work with one half at a time, keeping the rest covered. On a lightly floured surface, roll out the dough to 1/4—inch thickness. Use a diamond-shaped cookie cutter or a sharp knife to make uniform diamond-shaped cookies and place them 1/2-inch apart on the cookie sheets. Bake for 12 to 15 minutes.
While the cookies are still warm, brush the tops with apricot preserves or marmalade, just as it comes out of the jar. Let the preserves dry on the cookies, which are placed on a cooling rack set over waxed paper to catch any drips. Then use a pastry brush or tongs to cover them in chocolate glaze. Place the cookies on parchment paper to dry completely. Let the cookies stand for at least an hour before storing them in layers separated by waxed paper in airtight containers. Store in a cool, dry place to insure that the chocolate glaze doesn't soften up.
1 1/4 cups water
3 1/2 ounces dark chocolate, chopped finely
2 1/3 cups confectioner's sugar
Put the glaze ingredients into a saucepan and heat over medium heat, stirring continually, until the volume is reduced by a third. If the mixture gets too thick to spread easily with the brush, reheat it to soften it up.
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