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| Mostaccioli for Basilica |
"Prepare every week earlier so that they will absorb a touch moisture. Do now not over bake. Watch for the first signs of the dough turning into dull-completed: this signifies that the liquid that made it shiny at some stage in the start of the baking has evaporated."
Ingredients :
- 1/2 cup unsweetened cocoa powder
- 2/3 cup all-purpose flour
- 1/four cup white sugar
- 1 cup finely floor almonds
- half teaspoon floor cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- half of cup honey
- 1/four cup water
- 1 cup confectioners' sugar
- 1/4 cup water
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 325 levels F (165 degrees C). Line a baking sheet with parchment paper.
- Sift the cocoa powder through a high-quality strainer to do away with lumps. Combine it with the flour, white sugar, floor almonds, cinnamon, cloves and baking soda.
- Make a well within the middle of the dry ingredients and add the honey and 1/four cup of the water. Stir until a clean, sticky dough bureaucracy. Allow to stand for 1 minute to soak up the liquid.
- Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/four inch thick. Flour the dough gently and roll over it once or twice with a rolling pin to even it out. Cut the dough into 1 half inch strips, then cut the strips diagonally to make diamond shapes and switch to the prepared baking sheet.
- Bake at 325 stages F (165 degrees C) for 15 mins. Remove from pan to cool.
- To Make The Icing: Mix the confectioners' sugar with the final 1/four cup water in a small saucepan. Bring to a boil, stirring every now and then. Brush over the cooled cookies. The icing will crystallize and harden as it dries.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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