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A traditional European cook with make almonds, sweet with honey, scented with both river and yellowness flavour, cloves, cinnamon and swaybacked in beverage.
Ingredients
COOKIE DOUGH
- 3 cups all purpose flour
- 2 cups almonds very finely ground
- 1/3 cup baking cocoa powder I used dutch processed
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- pinch of salt
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup honey
- orange zest from 1 large orange
- lemon zest from 1 medium sized lemon
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons Limoncello or substitute with the juice of one lemon
- 3 ounces coarsely grated semi-sweet or bitter sweet chocolate
FOR THE CHOCOLATE GLAZE
- 12 ounces semi-sweet or bittersweet chocolate
- 12 ounces white chocolate
- vegetable oil for thinning the chocolate
Instructions
- Preheat the oven to 350 degrees F.
- Line 4 cookie sheets with parchment paper and set aside.
- In a large bowl whisk together the flour, finely ground almonds, cocoa powder, cloves, cinnamon, baking powder and salt then set aside.
- Using a stand mixer or hand held mixer, beat the eggs together.
- Mix in the sugar and honey, beating until very well combined.
- Stir in the orange and lemon zest, the vanilla extract and limoncello.
- Slowly mix in the flour mixture until combined.
- Stir in the grated chocolate.
- The dough will be very soft and pliable.
- Working with small portions of the dough at a time (about 1 heaping cupful) transfer to a well floured surface.
- With a floured rolling pin, roll out the dough to about 1/3 of an inch thick.
- Use a 2 inch diamond cookie cutter to shape and cut out the cookies and then transfer to the prepared baking sheet while spacing them about 1 inch apart. (dipping the cookie cutter in flour before each use will tremendously help for easy release.)
- Re-rolled the scraps to shape and cut just 1 more time.
- Bake in the preheated oven for about 10 minutes. The cookies should still be slightly soft to the touch when ready.
- While one batch is baking in the oven continue rolling and cutting with the remaining dough.
- Make sure the cookies cool completely before dipping in chocolate.
CHOCOLATE COATING:
- Melt the semi-sweet chocolate using a double boiler or in the microwave, using a microwave safe bowl on high for about 90 seconds stirring at 30 seconds interval.
- Thin the chocolate with a little bit of vegetable oil to loosen the consistency somewhat for easy dipping.
- Dip half a batch of the cookies into the melted semi-sweet chocolate and place on a cooling rack till the chocolate sets.
- Repeat by melting the white chocolate and coating the remaining cookies.
- Before the white chocolate sets, use a piping bag filled with dark melted chocolate to dot the tops then simply run a toothpick through the dots to create a pretty pattern.
- Allow for the chocolate to set completely before storing.
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