Snacks & baking
Mostaccino
A small diamond-shaped biscuit from the Naples region, with little or no flour, made with cocoa, spices and sugar. It's somewhere between a dry biscuit and nougat, and traditionally enjoyed at holiday time.
Ingredients
Ingredients
Pâte
Spices & seasoning
Optional extras
Nutrition facts
810 kcal per serving
- Protein
- 11.4 g
- Carbohydrates
- 130.2 g
- of which sugars
- 125.5 g
- Fat
- 23.9 g
- of which saturated fat
- 13.8 g
- Fiber
- 12.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 170 °C (340 °F) and line a baking tray with baking paper.
- Mix the sugar, cocoa, cinnamon, pepper, nutmeg, star anise and salt in a large bowl.
- Add the melted butter, beaten egg and water, then work with a spoon until you have a soft, thick dough.
- Stir in the roughly chopped almonds and shape into a block about 2 cm thick.
- Cut the block into regular diamonds with a knife, then place them on the tray, spaced apart.
- Bake for 12 to 15 minutes: the biscuits should feel firm to the touch but not darkened.
- Let them cool completely on the tray before lifting them off, as they harden as they cool.
- If you like, dip half of each diamond in the melted chocolate and leave to set.
Variations and tips
Orange flavour. Add the zest of one unwaxed orange to the dough for a fresher note.
More ideas
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Original Ecomely recipe.