Mostaccioli by Chef Massimo Talia – Svevìa Restaurant

  • Porzioni: 12
  • Difficoltà: 1

Instructions

  1. Grind the almonds with the lemon and orange zest in a food processor.
  2. Pour the flour and make a well, put in the well the grinded almonds, cocoa, sugar, butter and eggs. Mix everything with a fork.
  3. Heat half a glass of milk. Add the ammonia or baking powder and stir. Add to the dough and mix. Add the coffee, the grated cinnamon, the cooked must and mix well with a fork.
  4. Cut the dough in the form of diamonds – 5 or 6 mm thick – and bake using a baking sheet at 180° C for 7 – 8 minutes.
  5. Melt the chocolate and dip mostaccioli one by one covering completely.
  6. Allow to dry for one hour.

Ingredients

  • 1 kg of flour “00”
  • 2 eggs
  • 300 gr of sugar
  • 300 gr of almonds
  • 100 gr of cocoa
  • 150 gr of butter
  • 3 cups of coffee – espresso
  • cooked must to taste or creamy liquor
  • 1 tablespoon of ammonia for cakes or baking powder
  • grated zest of 1 lemon
  • grated zest of 1 orange
  • 1 grated cinnamon stick or cinnamon powder
  • 1.5 kg dark chocolate
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