These traditional Italian Mostaccioli di Mamma cookies are a must for your Christmas holiday cookie platter. They are an almond based, soft,chocolaty, spicy, honey-flavored cookie.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
If you find the dough too soft to handle, you can add a little bit more flour. Also, you can try refrigerating the dough-the honey will make the dough firm up a little bit.
As every oven is different, I recommend baking one cookie in order to get the right baking time. Remember, when the cookies are firm to the touch, that is to say, leave no imprint when gently touched, they are done. The longer they stay in the oven, the harder and crispier they get.
For the chocolate glaze, melt the chocolate in a double boiler. With a pastry brush, coat the mostaccioli with chocolate.
Can be stored in an airtight container, in a cool place for weeks.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.