Ingredients (6 servings)
honey (1 kg)
sugar (250 gr)
8 egg yolks
ground white almonds (250 gr)
flour (1 kg and 1/2)
a liqueur glass of anisette
grated zest of an orange
1 coffee spoon of sodium carbonate (baking soda)
Preparation
Put the honey and the sugar in a casserole and melt on a low fire.
Remove from fire, add the grated zest of an orange, sprinkle 1 kg of flour and stir.
Pour the mixture into a bowl and wait until it cools down. When it has cooled, add the yolks, a coffee spoon of sodium carbonate, the anisette and the roughly ground almonds.
Put the dough on a pastry board and add the remaining flour, knead the dough a bit to keep it quite soft.
Form some rolls with the dough, gently squeeze them on the top part and cut the rolls into biscuits.
Put some baking paper on an oven tray and place the biscuits on it. Cook for 15-20 min at 160°.
honey (1 kg)
sugar (250 gr)
8 egg yolks
ground white almonds (250 gr)
flour (1 kg and 1/2)
a liqueur glass of anisette
grated zest of an orange
1 coffee spoon of sodium carbonate (baking soda)
Preparation
Put the honey and the sugar in a casserole and melt on a low fire.
Remove from fire, add the grated zest of an orange, sprinkle 1 kg of flour and stir.
Pour the mixture into a bowl and wait until it cools down. When it has cooled, add the yolks, a coffee spoon of sodium carbonate, the anisette and the roughly ground almonds.
Put the dough on a pastry board and add the remaining flour, knead the dough a bit to keep it quite soft.
Form some rolls with the dough, gently squeeze them on the top part and cut the rolls into biscuits.
Put some baking paper on an oven tray and place the biscuits on it. Cook for 15-20 min at 160°.
If you have the time, you can shape the mostaccioli into different shapes and decorate them:
In other Italian regions the mostaccioli are dipped into melted chocolate which solidifies leaving a layer of chocolate on them:
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