Desserts
Desserts
Neapolitan chocolate-coated mostaccioli
Break open a mostacciolo to reveal the dark centre beneath its chocolate coating. Almonds, cocoa and pisto spice mix give these diamond-shaped biscuits the familiar aroma of Christmas in Naples.
From Nonna Adele’s kitchen
Temperatures: 180 °C
LET’S GET COOKING
Method
Mix the flour, sugar, almonds, sifted cocoa, pisto and food-grade baker’s ammonia. Add the zest and gradually work in the water to form an evenly mixed dough.
Cover and refrigerate for at least an hour. Roll out between sheets of baking paper to about 6 mm thick and cut into diamonds, spacing them apart on baking trays.
Bake in a preheated oven at 180 °C for about 18 minutes per batch. Check a biscuit after it has cooled before judging the final texture.
Leave to cool completely on a wire rack. Melt the chocolate over a water bath, coat the biscuits and leave the coating to set.
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