- For the dough:
- 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
- For the icing:
- 6 ounces semisweet chocolate chips
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
Preheat oven to 325°. In a mixing bowl, combine flour and
sugar. In another small bowl pour in the water and add baking powder, baking
soda, cinnamon, cloves and orange zest; stir. Slowly mix the water/spice mixture
into the dry ingredients just until dough begins to hold together. If it seems
dry, add more water, one tablespoon at a time. Do not add so much water that
you will have to add more flour.
Turn the dough out onto a lightly floured surface and knead
a minute or so, just until the dough becomes smooth. Shape the dough into a
ball, wrap it in plastic, and let rest for at least 30 minutes at room temperature.
When the dough has rested, unwrap it and place on a lightly floured surface.
Dust the top very lightly with flour, then roll it out to a 12 by 9 inch rectangle
no more than 1/4 inch thick.
With a floured knife, cut the dough into 6 strips, each 2
by 9 inches. Cut each strip diagonally at 2-inch intervals to make 6 diamonds.
You should get 36 total. Lay the mostaccioli on greased cookie sheets. Bake
for 20 minutes, or until lightly colored. Remove to a cooling rack and let cool.
For the icing: In a small saucepan, combine water, corn syrup,
and sugar. Bring to a boil, stirring often. Remove pan from heat and add chocolate
chips, swirling mixture around the pan to make sure the chocolate melts. Let
stand 3 minutes, then whisk until smooth.
With a pastry brush, paint icing on each cookie. Let dry at
room temperature for at least 1 hour, then ice them again and let dry again.
Makes 36 cookies
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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