Italian
Neapolitan Mostaccioli
by Manu Food · 60K subscribers on YouTube
Traditional Neapolitan cookies flavored with Pisto spice and hazelnuts, covered in dark chocolate glaze.
- Servings
- 20
- Difficulty
- medium
Ingredients
10 items- 500 gFlourAll-purpose flour (type 00)
- 250 gSugar
- 250 gButterSoft, at room temperature
- 1 pcsUovo MedioMedium egg
- 55 gMilk
- 250 gGranelle di NocciolaHazelnut grains or chopped hazelnuts
- 10 gPistoNeapolitan spice mix (cinnamon, cloves, nutmeg, etc.)
- 3 gAmmoniaca per DolciBaking ammonium (ammonium carbonate)
- 5 gUnsweetened CocoaBitter cocoa powder
- 750 gDark ChocolateFor the glaze
Method
- Mix all dry ingredients (flour, sugar, hazelnut grains, Pisto, baking ammonia, bitter cocoa) in a bowl, stirring with your hands.
- Add soft butter, egg, and milk. Start kneading until a solid dough forms.
- Transfer to a work surface and knead for a few more minutes.
- Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
- Roll out the dough with a little flour and a rolling pin to a thickness slightly above 0.5 cm.
- Cut into shapes using the classic mostacciolo mold.
- Bake in the oven (temperature and time not specified in the video).
- Melt dark chocolate in the microwave or in a bain-marie until it reaches about 40°C.
- Glaze each mostacciolo one by one with the melted chocolate.
- Let them cool, then they are ready to enjoy.
