You must know that here in Italy there is a beautiful tradition that never sets. When a child moves to northern Italy, many families usually send them the so-called "pacco da giù" once a year with al...Read more
These sweets are typical of Neapolitan Christmas, but can be found in the bakeries of this wonderful city all year round. Thanks to pisto, a very palticular mix of spices, their wonderful smell immediately invades the kitchen as soon as you prepare them 😋
- 110 ml Water
- 300 g All-purpose flour
- 150 g Caster sugar
- 150 g Blanched and toasted almonds
- Zest of half an orange
- Zest of half a lemon
- 2,5 g Baking soda
- 20 g Pisto
- 20 g Cocoa powder
- 1 g Salt
- 200 g Dark chocolate
- First prepare the dough: by hand or in the mixer, mix the dry ingredients (flour, sugar, lemon and orange zest, chopped almonds, salt, baking soda, pisto and cocoa) with the water. Form a homogeneous dough and let it rest in the refrigerator for about 15 minutes.
- At this point, with the help of a little flour, roll out the dough to a thickness of 8mm and cut into rhomboid shapes with sides of 6cm.
- Place them on a baking tray lined with parchment paper and cook your mostaccioli in a static oven at 180°C (160°C in a convection oven) for 18 minutes.
- Let them cool down, then cover one of the two surfaces and the sides with the chocolate previously melted in bain-marie, diluted with a drop of water.