Mostaccioli Napoletani

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, cinnamon, nutmeg, ground cloves, and baking powder.

   Ongeveer 2 min

   Tip van de kok: Ensure all dry ingredients are well combined to distribute the spices evenly.

2. 2

   Add the orange zest to the dry ingredients and mix.

   Ongeveer 1 min

3. 3

   Pour in the honey and warm water, then mix with a spoon until a shaggy dough forms.

   Ongeveer 2 min

4. 4

   Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.

   Ongeveer 7 min

   Tip van de kok: Do not over-knead; the dough should be firm but pliable.

5. 5

   Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 2 hours.

   Ongeveer 2 uur

   Tip van de kok: Resting the dough allows the flavors to meld and makes it easier to roll out.

6. 6

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ongeveer 15 min

7. 7

   On a lightly floured surface, roll out the rested dough to about 5mm (1/4 inch) thickness.

   Ongeveer 3 min

   Tip van de kok: Aim for an even thickness for uniform baking.

8. 8

   Cut the dough into traditional diamond shapes using a knife or a pastry cutter.

   Ongeveer 5 min

   Tip van de kok: You can cut them into rectangles first, then slice diagonally to create diamonds.

9. 9

   Carefully transfer the cookies to the prepared baking sheet, leaving a little space between each.

   Ongeveer 2 min

10. 10

    Bake for 12-15 minutes, or until the cookies are firm to the touch but still slightly soft in the center.

    Ongeveer 15 min

    Tip van de kok: Do not overbake, as they can become dry.

11. 11

    Remove the cookies from the oven and let them cool completely on a wire rack.

    Ongeveer 15 min

    Tip van de kok: Cooling completely is crucial before glazing.

12. 12

    Prepare the chocolate glaze by melting the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method) or in the microwave in short bursts.

    Ongeveer 5 min

    Tip van de kok: Stir frequently to prevent scorching the chocolate.

13. 13

    Once melted, stir in the vegetable oil until the glaze is smooth and shiny.

    Ongeveer 1 min

    Tip van de kok: The oil helps create a glossy, pourable glaze.

14. 14

    Dip each cooled cookie into the chocolate glaze, ensuring it's fully coated, then place it back on the wire rack over parchment paper to catch drips.

    Ongeveer 10 min

    Tip van de kok: Work quickly as the glaze will start to set.

15. 15

    Allow the chocolate glaze to set completely at room temperature before serving.

    Ongeveer 30 min

    Tip van de kok: You can place them in the refrigerator for a few minutes to speed up setting if desired.