Mostacholli Cookies – A traditional Christmas pastry in Italy. And in the variant presented in this recipe, it becomes a real treat filled with walnuts, slices chocolate and charming aroma of winter spices with a citrus note an orange. If you do not think of winter holidays without fragrant gingerbread cookies, but I want to try something new, bridges disappoint.
Recipe author – Allison Robicelli – pastry chef, culinary writer
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Time: 1 hour. 15 minutes. Difficulty: easy Quantity: 42 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large eggs
- 1 tbsp. fat cream
- 1/3 Art. olive oil
- 1 zest of orange
- 4.5 tbsp. flour
- 1 and 3/4 Art. Sahara
- 1 tbsp. walnuts
- 0.5 tbsp. cocoa powder
- 1 tbsp. l baking powder
- 1 tbsp. l ground cinnamon
- 1 tbsp. l ground cloves
- 1 tsp ground nutmeg
- 3/4 tsp coarse salt
- 0.5 tbsp. chocolate granules
Recipes with similar ingredients: eggs, cream, Orange zest, flour, sugar, walnuts, cocoa, cinnamon, cloves, nutmeg walnut, chocolate chips (granules)
Recipe preparation:
- Preheat the oven to 175 ° C. Cover 2 parchment baking sheets paper.
- In a small bowl, beat eggs, heavy cream, olive oil and orange zest.
- In a bowl of a food processor, put flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg and salt and chop until walnuts are chopped medium size. Add the egg mixture and chocolate granules and keep mixing to knead thick dough.
- Roll up balls the size of a golf ball and place on prepared baking sheets at a distance of at least 7 cm. apart from each other. Bake by swapping pans in the middle baking, 15 – 17 minutes.
- Put cookies on a wire rack to completely cool it in for 20 minutes. Store in a sealed tin can for 1 weeks or freeze for 2 months. You can also knead the dough in advance and freeze for up to 3 months.
