Mostaccioli, recipe by Emilia Di Tommaso

– 8 egg yolks
– 2 egg whites
– 250 g sugar
– 00 flour
– 250 g almonds
– 250 g dark chocolate juice of 1 lemon
– 1 tsp. cinnamon
– 1⁄2 cup “Strega” liqueur
– 1 1⁄2 tsp. baking powder
– 1⁄2 cup oil


Beat the egg yolks with the sugar in a large bowl. Chop the almonds and 200 g of the chocolate and add to yolks and sugar. Add remaining ingredients and mix, adding flour as necessary. Beat the egg whites until stiff and gently fold into the dough. Let rest one hour.
Roll the dough into a cylinder on a floured pastry board. Then cut and shape into small diamonds.
Bake on an ungreased cookie sheet at 180°C (350°F) for 10 minutes.
Once the cookies have cooled, melt the remaining dark chocolate in a double boiler and glaze them.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.