- 4 cups flour

-¾ tsp. cinnamon

- ¾ tsp. nutmeg

- ¾ tsp. allspice

- ¾ cup cocoa

- 4 ½ tsp. baking powder

- 6 eggs

- 2 cups sugar

- 1 ½ Tbsp. almond extract

- 1 ½ Tbsp. vanilla extract

- 1 Tbsp. grated orange rind

- 2 oz. baking chocolate (2 bars unsweetened)

- 1 ½ cups citron, finely chopped

- 1 ½ cups almonds, toasted & ground

1. Measure and prepare all the above ingredients. The citron can be chopped finely in a food processor. Toast the almonds (with skins) on a cookie sheet at 350 degrees for about 10-12 minutes. Let cool, then grind in a food processor. .

2. Mix the dry ingredients.

3. Blend all the rest of the ingredients in a large bowl.

4. Add dry ingredients to the ,vet mixture, 1 cup at a time, to arrive at the right consistency, a soft but manageable dough. It will still feel sticky because of the citron and sugar, but will be workable once it cools overnight.

5. Put into a bowl, cover, and chill overnight or, for at least, 4 hours.

6. On a floured board roll the dough, about a cup or so at a time, into rope-like pieces about ½ to ¾ inches in diameter.

7. Cut at an angle into 1 inch lengths. It can be cut into other shapes like circles and crescents, but the traditional shape is the "mostaccioli" shape.

8. Bake at 350 degrees for 6-8 minutes. Do not overcook. 9 . Frost with white frosting. (Recipe below.)

- powdered sugar

          - orange juice

          - almond flavoring

1. Start with about a cup of powdered sugar and add orange juice a little bit at a time until the mixture is of spreadable consistency.
2. Add a drop of almond flavoring (or more to taste). Mix well.

             3. Spread a thin layer of the frosting on the cooled mostaccioli.

             4. Let the frosting harden, then store the cookies in an airtight container or freeze.

BUON APPETITO!!!

 

Copyright: Eldora Perfilio, Dec. 2003