|Mostaccioli for Basilica|
"Prepare every week in advance so that they will take in a touch moisture. Do now not over bake. Watch for the first signs of the dough becoming dull-completed: this means that the liquid that made it vibrant all through the beginning of the baking has evaporated."
- half cup unsweetened cocoa powder
- 2/3 cup all-reason flour
- 1/4 cup white sugar
- 1 cup finely ground almonds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 cup honey
- 1/four cup water
- 1 cup confectioners' sugar
- 1/4 cup water
|Prep :||Cook : 12M||Ready in :|
- Preheat oven to 325 stages F (a hundred sixty five tiers C). Line a baking sheet with parchment paper.
- Sift the cocoa powder via a quality strainer to cast off lumps. Combine it with the flour, white sugar, floor almonds, cinnamon, cloves and baking soda.
- Make a well in the middle of the dry ingredients and upload the honey and 1/4 cup of the water. Stir till a clean, sticky dough paperwork. Allow to stand for 1 minute to soak up the liquid.
- Turn the dough out onto a generously floured surface and pat it right into a 6X12 inch rectangle approximately 1/four inch thick. Flour the dough gently and roll over it a few times with a rolling pin to even it out. Cut the dough into 1 half of inch strips, then cut the strips diagonally to make diamond shapes and transfer to the organized baking sheet.
- Bake at 325 degrees F (a hundred sixty five degrees C) for 15 minutes. Remove from pan to chill.
- To Make The Icing: Mix the confectioners' sugar with the closing 1/four cup water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled cookies. The icing will crystallize and harden as it dries.
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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