Sugar Less Mostaccioli di Natale

Christmas Neapolitan cookies

Typical Neapolitan cookies, also common through Southern Italy. Mostaccioli can become very tough if they become dry, but the chocolate icing help keep them soft for a longer time.

Sugar Less Mostaccioli di Natale
For the dough
  1. 250 g flour
  2. 125 erythritol
  3. 125 g honey
  4. ½ tsp cinnamon
  5. Grated zest of 1 lemon
  6. A pinch of salt
  7. 50-80 ml water
For the frosting
  1. 125 g sugar free chocolate
  1. 1 Mix the dry ingredients well together. Add 50-80 ml of hot water. If the dough is too inconsistent, a little more water may be necessary.
  2. 2 Knead the dough until smooth.
  3. 3 Flatten the dough out so that it is about 1-2 cm thick.
  4. 4 Cut the mostaccioli in diamond shape. You can use a square cookie cutter and then stretch two opposite angles.
  5. 5 Place the mostaccioli on a cookie sheet lined with baking paper. Bake for 15 minutes in a 180° C oven.
  6. 6 Melt the chocolate in a double boiler and coat the tops of the cookies. (Do not coat the bottom of the cookies).
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