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Montepulciano d’Abruzzo Mostaccioli Cookies

Sammy Dunham
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dessert
Cuisine Italian
Servings 50

Ingredients
  

  • 500 g 00 Flour
  • 1 Egg
  • 300 g Soft Brown Sugar
  • 150 g Ground Almonds
  • 75 g Cocoa Powder
  • 75 g Melted Butter
  • 470 ml Montepulciano d’Abruzzo
  • 10 g Bicarbonate Soda
  • Zest 1 Unwaxed Organic Lemon
  • Zest from 1 Organic Orange or two Clementines
  • Half Cinnamon Stick or 1.5 teaspoons of Ground Cinnamon
  • 1.5 cups of Espresso Coffee
  • 750 g Dark Chocolate the good quality stuff not cooking chocolate!

Instructions
 

  • Combine the wine with sugar and cook on a gentle heat, stirring frequently, until it forms a light caramel syrup.
  • Mix the almonds with lemon and orange zest in a food processor.
  • Sift the flour, bicarbonate of soda and cocoa, cinnamon together.
  • Combine all dry ingredients.
  • Add egg and melted butter into the mix.
  • Add coffee and wine slowly until you have a soft dough. DO NOT add everything at once as all flour is a little different in its absorbency and it is important not to make it too wet.
  • Onto a floured counter add manageable amounts of your mixture. If it the dough is a little sticky roll in flour as appropriate. Cut the dough into diamonds shapes of 5 or 6 mm thick and bake on a baking sheet lined with baking powder for between 7-8 minutes.
  • Melt the chocolate (bain marie) style and using a skewer dip the mostaccioli in one at a time and leave to dry for an hour. The chocolate helps keep them moist but you can sprinkle them with icing sugar for an immediate treat.
  • Stir in an airtight container
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