[...]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.
INGREDIENTS FOR ABOUT 60 MOSTACCIOLI
- 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. [...]