Calling all cookie enthusiasts!
Get ready to indulge in a delightful treat: Mostaccioli Cookies.
With warm spices, orange zest, and a luscious chocolate glaze, these homemade Italian cookies will satisfy your sweet cravings.
Do you want to try them? Let’s start!
Italian Mostaccioli Cookies
Course: DessertCuisine: ItalianDifficulty: Easy36
servings30
minutes40
minutes2800
kcalThese Mostaccioli Cookies are delightful treats with a hint of citrus zest and warm spices.
The dough is rolled out, cut into diamond shapes, and baked until lightly golden.
Once cooled, they're generously glazed with rich chocolate icing.
Perfect for a sweet indulgence or to share with friends and family during festive occasions.
Ingredients
- Cookies:
2 cups flour, plus extra for board
1 cup sugar
1/3 cup water
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
zest of 1 orange
- Glaze:
1 and 1/2 cups of semisweet chocolate chips
1 tablespoon of vegetable oil
Directions
- Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, and orange zest in a mixing bowl.
- Gradually add water to the dry ingredients until a dough forms.
- Transfer the dough to a floured surface and knead until smooth.
- Shape the dough into a ball, wrap it in plastic, and let it rest for 30 minutes.
- Preheat your oven to 325°F (160°C).
- Roll the dough into a thin rectangle ( no more than 1/4 inch thick) on a floured surface.
- Using a floured knife, cut the dough into diamond shapes (Cut the dough into 6 strips, each strip diagonally to make 6 diamonds; 36 total).
- Arrange the cookies on greased baking sheets.
- Bake for 20 minutes until lightly golden.
- While the cookies cool, prepare the glaze.
- Combine chocolate chips with oil and heat in a microwave or in a bowl dipped in hot water.
- Dip each cookie in the chocolate icing.
- Allow the icing to set at room temperature for at least an hour before serving.
Notes
- Dough Consistency: Ensure the dough holds together but isn't overly wet. Adjust water or flour as needed to achieve the right texture.
- Glazing: Allow the cookies to cool completely before applying the chocolate glaze to prevent it from melting too quickly. Coat each cookie evenly for a polished finish.
- Drying Time: Be patient during the drying process to allow the glaze to set correctly. This ensures a glossy appearance and prevents smudging when handling the cookies.
FAQ
Can I substitute the orange zest with lemon zest?
Yes, you can substitute lemon zest for orange zest if you prefer a different citrus flavor.
How long do the cookies need to cool before adding the chocolate glaze?
It’s best to allow the cookies to cool completely before adding the chocolate glaze, which typically takes about 30 minutes to an hour.
Can I use milk chocolate instead of semisweet chocolate for the glaze?
Yes, you can use milk chocolate if you prefer a sweeter taste.
How should I store the cookies after glazing them?
Store the cookies in an airtight container at room temperature. They should keep well for several days, although they are best enjoyed fresh.
Can I omit the ground cloves if I don’t have any on hand?
Yes, you can omit the ground cloves if you prefer or if you don’t have any available.
Can I use orange extract instead of orange zest?
Yes, you can use orange extract as a substitute for orange zest, but be mindful of the quantity as the extract is more concentrated.
Can I add nuts or dried fruit to the dough for extra flavor?
Yes, you can add nuts or dried fruit to the dough for added texture and flavor. Chop them finely and incorporate them into the dough before shaping and baking. Adjust the amount of water to obtain the appropriate consistency.
