These little Italian biscuits are known as Mostaccioli in Italy. They are delicious when freshly baked, but taste even better the next day. Serve with a cup of tea or coffee.
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Makes: 30 biscuits
5 tablespoons honey
1 egg white
1 tablespoon unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pinch salt
5 tablespoons plain flour
40g icing sugar for decoration
60g icing sugar
1 egg white, beaten
1/2 tablespoon orange liqueur
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Method Prep:40min › Cook:25min › Ready in:1hr5min
Preheat oven to 140 C / Gas 1. Grease baking tray.
Finely grind the nuts in food processor. Add honey, egg white, cocoa, spices and salt. Blend to a paste. Add flour and mix, pulse until just incorporated. The dough will be sticky.
Place dough on work surface heavily dusted with sieved icing sugar. Sieve more icing sugar over dough. Gently roll dough out to thickness of 1cm. Cut into 2.5x3.75cm bars using knife that has been dusted with icing sugar. Arrange on prepared baking tray, spacing 2.5cm apart.
Bake in preheated oven until firm and tops appear dry, about 25-30 minutes. Cool biscuits completely on racks.
To Make Icing: Blend 60g icing sugar and 2 teaspoons egg white. Mix in enough liqueur to make thick but pourable icing. Set racks on greaseproof paper; arrange cooled biscuits on racks with edges touching. Drizzle icing over biscuits in irregular lines. Separate biscuits. Let stand until icing is dry. Store in airtight container.