LET’S PREPARE “MOSTACCIOLI” COOKIES, TO BE SERVED WITH “VINO COTTO” (cooked wine syrup).
Here’s our recipe for delicious cookies that embody the traditions of the Abruzzo and Molise regions, in the version that we prefer.
It’s really a delicacy that combines high-quality ingredients such as almonds, honey, mosto cotto (cooked grape must) and extravirgin oliveoil. It’s not a simple recipe but I suggest that you give it a go as a way of finding out about two Italian ingredients – vino cotto and mosto cotto – that have ancient traditions. Moreover, these cookies are perfect as a Christmas dessert, especially if you serve them with vino cotto.
INGREDIENTS FOR ABOUT 60 MOSTACCIOLI
700 grams of organic flour
175 grams of sugar
100 grams of honey
200 grams of almonds, toasted and chopped
75 grams of (bitter) cocoa powder
100 grams of mosto cotto
60 grams of extra virgin olive oil
90 ml of cold coffee
Grated zest of one orange
3 grams of cinnamon powder
25 grams of baking powder for cakes
650 g of dark chocolate to cover the cookies.
In a large bowl, whisk the eggs with the sugar, then mix in all the other ingredients one by one, finishing with the flour and the baking powder. Put the dough on a flat surface with a little flour, then knead it with your hands for few minutes to form a ball. Cut a piece and roll it up. Flatten the roll with a rolling pin until it becomes a strip about 5 cm high. Cut the strip at an angle, to form diamond shapes. Put the cookies on a baking tray with greaseproof paper.
Preheat oven to 200 ° C and bake at this temperature for 5 minutes. The cookies will appear puffy and soft.
Let the cookies cool down. Melt dark chocolate in a bain marie. Dip the cookies in the chocolate and place them on foil using tongs or a spoon. If necessary, remove the chocolate edges once the cookies are cool. TASTE AND ENJOY!
If you would like to know more about the vino cotto production technique, and read some tasting notes, please click on the link below