Steps to Prepare Mostaccioli Recipes With Italian Sausage

Mostaccioli For Basilica

Find healthy, delicious italian sausage recipes, from the food and nutrition experts at eatingwell.

Recipe Summary Mostaccioli For Basilica

Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.

Ingredients | Mostaccioli Recipes With Italian Sausage

½ cup unsweetened cocoa powder

⅔ cup all-purpose flour

¼ cup white sugar

1 cup finely ground almonds

½ teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon baking soda

½ cup honey

¼ cup water

1 cup confectioners' sugar

¼ cup water

Directions

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Sift the cocoa powder through a fine strainer to eliminate lumps. Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda.

Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid.

Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out. Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet.

Bake at 325 degrees F (165 degrees C) for 15 minutes. Remove from pan to cool.

To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled cookies. The icing will crystallize and harden as it dries.

Info | Mostaccioli Recipes With Italian Sausage

Servings: 12 Yield: 24 cookies

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