MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mostaccioli
Categories: Cookies, Nuts, Chocolate, Booze, Dairy
Yield: 30 Cookies
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1 1/2 c All-purpose flour
3/4 c Cake flour
1/2 c Almond flour
1/4 c Unsweetened cocoa powder
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Fine sea salt
1/4 ts Ground nutmeg
1/2 lg Lemon; zest of
1/2 sm Orange; zest of
2 tb Extra-virgin olive oil
2 tb Unsalted butter
1 c Sugar
1/4 c Whole milk
2 tb Dark rum
1 lg Egg; room temperature
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1 1/2 c Semisweet chocolate chips;
- such as Ghirardelli (9 oz)
1/4 c Heavy cream
Position a rack in the center of the oven and preheat the
oven to 350 F/175 C.
Line 2 baking sheets with parchment paper or silicone
liners.
FOR THE COOKIES: In a food processor, pulse together the
flours, cocoa powder, baking powder, cinnamon, salt,
nutmeg and the lemon and orange zests. Add the olive oil
and butter and pulse until blended.
In a large bowl, whisk together the sugar, milk, rum and
egg until smooth. Gradually stir the flour mixture into
the egg mixture until a stiff dough forms. With damp
fingers, shape the dough into 1" balls and place about 1"
apart on the prepared baking sheets. Bake until the
cookies are firm to the touch, 10 to 11 minutes. Cool for
10 minutes, then transfer the cookies to wire racks to
cool completely, about 15 more minutes.
FOR THE ICING: Put the chocolate chips and cream in a
heatproof medium bowl and place the bowl over a pan of
barely simmering water. Stir frequently until the
chocolate has melted and the mixture is smooth.
Dip the cookies halfway into the icing, then return them
to the racks and let set at room temperature until firm,
1-1/2 to 2 hours.
Recipe courtesy of Giada De Laurentiis
From:
http://www.foodnetwork.com
Copyright Television Food Network, G.P., All Rights Reserved
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