"Mostaccioli", Cookies to be served with "Vino Cotto" | Le Marche and Food | Scoop.it

[...]Delicious cookies [...] that combines high-quality ingredients such as almonds, honey, mosto cotto (cooked grape must) and extravirgin oliveoil. It’s not a simple recipe but I suggest that you give it a go as a way of finding out about two Italian ingredients – vino cotto and mosto cotto – that have ancient traditions. [...] Perfect as a dessert, especially if you serve them with vino cotto.


  • 700 grams of organic flour
  • 175 grams of sugar
  • 3 eggs
  • 100 grams of honey
  • 200 grams of almonds, toasted and chopped
  • 75 grams of (bitter) cocoa powder
  • 100 grams of mosto cotto
  • 60 grams of extra-virgin olive oil
  • 90 ml of cold coffee
  • Grated zest of one orange
  • 3 grams of cinnamon powder
  • 25 grams of baking powder for cakes
  • 650 g of dark chocolate to cover the cookies.


In a large bowl, whisk the eggs with the sugar, then mix in all the other ingredients one by one, finishing with the flour and the baking powder. Put the dough on a flat surface with a little flour, then knead it with your hands for few minutes to form a ball. Cut a piece and roll it up. Flatten the roll with a rolling pin until it becomes a strip about 5 cm high. Cut the strip at an angle, to form diamond shapes. Put the cookies on a baking tray with greaseproof paper.

Preheat oven to 200 ° C and bake at this temperature for 5 minutes. The cookies will appear puffy and soft.

Let the cookies cool down. Melt dark chocolate in a bain marie. Dip the cookies in the chocolate and place them on foil using tongs or a spoon. If necessary, remove the chocolate edges once the cookies are cool. [...]

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