My mother used to make these cookies around the time La Befana came to town, the ugly old witch who brought presents to good children on Jan. 6th, to correspond with the Feast of the Epiphany.
She called them Mostaccioli. For years, I tried to remember and recreate the recipe with no success. This year, thanks to blogging friends all over the world, I found this recipe and I made a batch of Mostaccioli in time to save a few for La Befana.
My cookies are almost gone! The recipe is easy, and can be adapted for vegan! Yes!
Mostaccioli Cookies
Ingredients:
3 1/2 C flour
2 1/2 C sugar
1/4 C cocoa
2T cinnamon
1/2 t baking powder
1/2 t nutmeg
1/4 t salt
2 C blanched, toasted and crushed almonds
Rinds of 2 lemons, grated
2T olive oil
3/4 to 1 C warmed milk or warmed soy milk
1/2 lb dark chocolate bits to incorporate in the cookies
1/2 lb dark chocolate to melt and coat the finished cookies
Sift flour, sugar, cocoa, cinnamon, nutmeg and salt. Stir in the ground almonds, lemon zest, and chocolate bits.
Stir in the vegetable oil.
Make a well, add milk and mix with a fork. Then, shape until a soft but manageable dough, adding more milk as needed.
Cut in half. Roll each into a log. Wrap and refrigerate for 30' or one hour.
Preheat oven to 350F and line two baking sheets with parchment paper. Cut a slice and then cut each slice in half.
Bake 15-18'.
Cool completely.
You may want to melt more chocolate and dip the cooled cookies in it. I didn't. There was plenty of chocolate/nutty taste to satisfy me.
Enjoy! Watch that your dog stays away from these!
