Mostaccioli Recipe by Giuseppe Dell'Anno
Enjoy my Mostaccioli recipe. Baking these delightful mostaccioli, with diamond shape, spiciness + sumptuous dark chocolate - irresistible Italian treat!
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Ingredients
- 230g (1¾ cups) soft wheat 00 flour or plain (all-purpose) flour, plus extra for dusting
- 70g (1/3 cup) caster (superfine) sugar
- 20g (generous 2 tbsp) unsweetened cocoa powder
- ½ tbsp pisto (see the introduction for alternatives)
- ½ tsp bicarbonate of soda (baking soda)
- zest of 1 unwaxed organic orange
- 130g (scant ½ cup) clear honey
- 30g (2 tbsp) water
- 1 tsp vanilla bean paste
- 60g (2¼oz) Rich Tea biscuits or other light, crisp sweet variety
- 1 tbsp unsweetened cocoa powder
- 50g (about 2½ cups) mixed candied peel, diced
- 50g (scant ½ cup) raisins
- 30g (¼ cup) toasted chopped hazelnuts
- 200g (7oz) quince paste
- 30g (2 tbsp) dark rum or Strega
- 250g (9oz) dark chocolate chips or bar, broken into small pieces (50–55% cocoa solids)
- 1 tbsp vegetable oil (preferably corn or sunflower)
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