Chocolate spiced biscuits (Mostaccioli)

Adjust the biscotti thickness to your preference: thicker for a softer texture or thinner for a crunchier style. Some recipes add black pepper or omit the coriander. Adjust the spices according to your taste.

Credit: Nadia Fragnito

• makes

  40-50

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 500 g plain flour
• 150 g caster sugar
• 150 g almond meal
• 5 tbsp cocoa powder, sifted
• 2 tsp baking powder
• 2 tsp pisto (see note) or substitute with ground allspice or cinnamon
• 1 large orange, zested
• 120 g rice malt syrup, warmed
• 400 g dark chocolate, chopped

Chilling time: 30 minutes

Instructions

1. Mix all the dry ingredients in a large bowl, then add the zest and rice malt syrup. Gradually pour in a cup (250ml) 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.
   
2. 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.
   
3. Transfer to a tray lined with non-stick baking paper and bake in a fan-forced oven at 160°C for 12-15 minutes. Allow the biscotti to cool before melting the chocolate.
   
4. 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.
   
5. Dip the biscotti into the chocolate, coating each side. While the chocolate is still wet, you may like to garnish with thin chocolate shavings, crushed nuts or orange zest.
   
6. Place on a wire rack and allow the chocolate to set completely before serving. Store in an airtight container.

Note:

• In Napoli, they use a spice mix called 'pisto' made of cinnamon, star anise, nutmeg, coriander and cloves.

Recipe and image from Nadia Fragnito's Natale: Recipes for a Vegan Italian Christmas, photography by Nadia Fragnito and Sileo Media.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.