Neapolitan Mostaccioli

Method

1. In a bowl, mix together flour, sugar, unsweetened cocoa powder, hazelnut granules, Pisto (Neapolitan spice blend), and ammonium bicarbonate.
2. Add soft butter, eggs, and a little milk. Mix until the dough comes together.
3. Let the dough rest for at least 30 minutes.
4. On a floured surface, roll out the dough to about 0.5 cm thickness. Do not press too hard with the rolling pin.
5. Cut the dough using the traditional mostaccioli mold (or shape into desired forms). Place on a buttered baking sheet.
6. Bake in a preheated oven at 180°C (fan) for 15–20 minutes, until firm but not too dark.
7. Let the cookies cool completely.
8. Melt dark chocolate in a bain-marie and let it cool to about 40°C.
9. Dip each cookie into the melted chocolate to coat (classic version). Alternatively, spread a little Nutella on each cookie before glazing for a richer version.
10. Allow the chocolate glaze to set before serving.