| Recipe from the Black Countess of Mostaccioli Ingredients1 kg of flour300 g of honey300 g of sugar600 g of toasted and chopped almonds6 whole eggs1 and 1/2 sachet of yeast80 g of bitter cocoa1 small glass of punch1 small cup of bitter coffee1 small glass of stregabuccia liqueur grated orange and mandarin1 teaspoon bicarbonate1 and 1/2 teaspoon pisto1 glass of oil seeds1 kg of dark chocolate cover1 pinch of salt Preparation In a large bowl put all the ingredients (not the chocolate) and mix with your hands. Transfer to a pastry board and continue kneading until the mixture is soft and homogeneous. Roll out the dough (always flour the rolling pin) to a thickness of 1 cm. Use the form and gradually put them on a baking sheet with greaseproof paper. Bake in a preheated oven at 170°C for 7-8 minutes (they should not be hard but soft). Melt the chocolate with a little seed oil in a bain-marie and, being careful, cover the mostaccioli. Leave them on a grid for 1 minute and then transfer them to a worktop with more baking paper until they cool down well. |
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