Mustaccioli recipe by of 12-12-2013 [Updated on 10-08-2017]
Mustaccioli are typical biscuits that are prepared at Christmas, have a rhomboid shape and are covered with a chocolate glaze. Depending on the region, this dessert takes different names and preparations, the recipe that I propose is that of the Neapolitan Mustacciuoli, a dessert that never fails at my house during the holidays and which is purchased in 2 versions, the soft ones and the hard ones, as for the roccocò the softness of the cake depends on the cooking times, the longer they are in the oven the harder they become. Well friends, even for today I brought a little Christmas on the blog, sure that this year I really got busy and it's not over yet;) A kiss and see you later.
How to make mostaccioli
Put the flour, sugar, grated orange peel, pisto and cocoa in a bowl.
Mix everything, then make a hole in the center and gradually pour in the warm water with the ammonia dissolved inside.
Knead until you get a homogeneous and compact dough.
Roll out the dough to a thickness of one centimeter, then cut out some rhombuses.
Put the mustaccioli on a baking sheet covered with parchment paper and bake at 200 °, cook for 10/15 minutes.
Meanwhile, prepare the chocolate glaze, put the chocolate with sugar and water in a saucepan.
Cook until it reaches boiling point, at which point the glaze is ready.
Then pass the mostaccioli in the glaze.
Place them back on the parchment paper and let them dry.
The biscuits should only be detached when the chocolate has cooled down.