Ingredients
- 700 g dark chocolate
- 500 g flour
- 200 g honey
- 50 g brown sugar
- 50 g grains of almonds
- 50 g grains of hazelnuts
- 25 g cooked must
- 20 g bitter cocoa
- 2 eggs
- an orange
- a mandarin
- a lemon
- coffee
- cinnamon powder
- cloves
- ammonia for sweets or baking powder
- seed oil
For the recipe of mostaccioli molisani, warm in a saucepan honey with a pinch of cinnamon and a clove crushed powdered; add a little grated zest of mandarin, orange and lemon at the end. Whisk the almond and hazelnut grains to obtain a coarse flour. Mix it with the flour, cocoa and sugar.
Then add honey with spices, eggs and a cup of coffee, 25 g of seed oil, cooked must and half a bag of ammonia for cakes (8-10 g). Stir in a dough, which you leave to rest covered for 2 hours. Roll it out then at 7-8 mm thick and cut it into rhombuses, gradually reshuffling all the cut-outs. Place them on two baking sheets covered with baking paper, brush them with water and bake at 170 ° C for 18-20 minutes.
To cover chocolate: Melt the chopped chocolate in a bain-marie. Place the mostaccioli on each side, one at a time, on the prongs of a fork and dip them flat in the melted chocolate, then drain the excess
and leave them to dry on a wire rack. If you want to change the cover, melt gianduia chocolate and mix some hazelnuts.
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