This festive season, indulge in mostaccioli (dark chocolate spiced biscuits) with this particular version hailing from Naples. This recipe has generously been shared by cookbook author Nadia Fragnito.
“I fell in love with these diamond-shaped treats on a trip to northern Italy, baked fresh by a vegan pastry chef from Napoli. The thick chocolate coating paired with the soft, spicy biscuit interior was something special. I was hooked. Adjust the biscotti thickness to your preference: thicker for a softer texture or thinner for a crunchier style. In Napoli, they use a spice mix called ‘pisto’ made of cinnamon, star anise, nutmeg, coriander and cloves. Some recipes add black pepper or omit the coriander. Adjust the spices according to your taste“, Nadia Fragnito.
Mostaccioli by Nadia Fragnito (Dark Chocolate Spiced Biscuits)
Makes about 50
500 g plain flour
150 g caster sugar
150 g almond meal
5 tablespoons cocoa powder, sifted
2 teaspoons baking powder
2 teaspoons of pisto (see note above) or substitute with ground cinnamon or allspice
Zest of 1 large orange
120 g rice malt syrup, warmed
400 g dark chocolate, chopped
Mix all the dry ingredients in a large bowl, then add the zest and rice malt syrup. Gradually pour in 250 ml or so of water, mixing until a soft dough forms. Use your hands to bring the mixture together. If the dough is too sticky, incorporate a bit more flour; if it’s too dry, add a splash more water. Wrap the dough and refrigerate for 30 minutes.
Divide the dough in half. Roll each portion between 2 sheets of non-stick baking paper, dusted with flour until it’s 5 mm thick; not too thick as the biscuits rise when baked. Cut the dough into diamonds using a diamond-shaped cookie cutter or by making diagonal slices with a knife.
Transfer to a tray lined with non-stick baking paper and bake at 160°C for 12-15 minutes. Allow the biscotti to cool before melting the chocolate.
To melt the chocolate, place the chopped chocolate in a heatproof bowl. Melt gently over a water bath on the stove or on a medium power setting in the microwave, stirring until smooth and glossy. Dip the biscotti in the chocolate, coating both sides. While the chocolate is still wet, you may like to garnish with thin chocolate shavings, crushed nuts or orange zest.
Place on a wire rack and allow the chocolate to set completely before serving. Store in an airtight container.
[Read our Foodie Profile with Nadia Fragnito here.]
