Neapolitan Mostaccioli
The Story
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 all the deliciousness that the south offers. Not because in northern Italy you don't eat well, on the contrary! Certain flavors are simply unique. My childhood memories are linked to this tradition: I run to the postman to grab the package that my grandmother sends me every year! Inside, the Neapolitan Classic desserts: roccocò, mostaccioli and susamielli ?
Neapolitan Mostaccioli
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 😋
Ingredients
- 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
Instructions
- 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.