Put the flour, sugar, cocoa, pisto, almond flour and ammonia in a bowl and mix, then add honey and limoncello, then start pouring the water.
PS: the quantity may vary slightly, I used about 60 ml, you will need to obtain a soft but workable and non-sticky dough.
Using a little flour, roll out the dough into a thin sheet and make the diamonds (I used a mold about 8-10 cm long).
As they are ready, arrange the diamonds on the baking sheet lined with parchment paper and bake for 12-15 minutes in a preheated static oven at 180 ° C, then take out of the oven and leave to cool completely.
Once cold, dip the mostaccioli, one at a time, in the melted chocolate (in the microwave or in a bain-marie) and let them dry completely on a baking rack or on parchment paper.
The white mostaccioli are ready: you can consume them immediately or keep them for a couple of weeks in a tightly closed container.
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