Mostaccioli (Neapolitan Christmas Cookies)

Method

1. Toast 180g almonds over low heat for 4-5 minutes, stirring often. Let cool.
2. Coarsely chop 3 tablespoons of the almonds. Finely chop the remaining almonds.
3. In a saucepan, combine 150g sugar, 130g honey, and 120g apricot jam. Cook over low heat for 3-4 minutes, do not boil.
4. Add 40g bitter cocoa, 6g pisto (Neapolitan spice mix), a pinch of salt, 80g orange juice, orange zest, and the finely chopped almonds. Mix well.
5. In a large bowl, mix 500g 00 flour with 8g baking ammonia. Add 50g water and the honey mixture. Knead until a smooth dough forms.
6. Roll out the dough into a rectangle about 6mm thick.
7. Cut into rhombus shapes using a cookie cutter or a paper template. Place on a baking sheet lined with parchment.
8. Bake in a static oven preheated to 180°C for 12 minutes. Let cool completely.
9. Melt 300g dark chocolate over a water bath. Dip one side of each cookie in the melted chocolate. Let set.
10. Melt another 300g dark chocolate. Glaze the other side of the cookies with the chocolate.
11. Decorate with pistachio crumble, candied orange peel, or melted white chocolate as desired.