Sumptuous treats
Mustaccioli
A delicacy from southern Italy: chocolate-iced cookies.
INGREDIENTS
| 250 g | flourl |
| 100 g | icing sugar |
| 40 g | honey |
| 3 g | baking soda (sodium bicarbonate) |
| 20 g | bitter cocoa powder |
| 1 | small bottle of orange essence |
| 1 pinch | salt |
| 80 ml | water |
| 6 g | cinnamon |
| 2 g | nutmeg |
| 2 g | cloves |
FOR THE CHOCOLATE ICING
| 200 g | dark chocolate |
| 40 g | sugar |
| 40 ml | water |
Preparation
Preheat the oven:
- Preheat the oven to 200 °C.
Make the dough:
- Make a mound of flour on a work surface and create a hollow in the middle.
- Tip all the other ingredients into the hollow: sugar, honey, baking soda, cocoa powder, orange essence, salt, water and spices to taste.
- Knead everything by hand to form a firm, smooth dough.
Roll out and shape:
- Roll out the dough to a thickness of around 6–7 mm.
- Use a knife or cutter to cut diamond-shaped cookies.
- Place the diamonds onto a baking sheet lined with greaseproof paper.
Bake:
- Bake in the preheated oven at 200 °C for around 15 minutes (soft) or 20 minutes (crispy).
Leave to cool:
- After baking, leave the Mustaccioli to cool completely.
- Meanwhile, prepare the icing.
Icing
Prepare the chocolate icing:
- Place the chocolate pieces, the sugar and the water in a small pan.
- Melt over medium heat, stirring constantly, until you have a smooth consistency.
Ice the Mustaccioli:
- Once the icing is ready and the Mustaccioli are completely cool, dip the cookies in the chocolate mixture.
- Lay on a cooling rack or greaseproof paper and leave to cool completely until the icing has set hard.
