Mostaccioli traditional ingredients are flour, Calabrian honey and mulled wine, they are hard, and carved in various shapes, usually decorated with tin foil, consumed at fairs, festivals, Christmas and Easter.
I’m so excited about this recipe, mostly excited that I was able to modify my favourite childhood biscuit at Easter time into Paleo. Mostaccioli are much harder and chewier then this recipe but I am so happy with the taste and chewy consistency of this recipe. At least these are not jaw breaking like I remember as a child.
- 200g (0.44lbs) Almond meal sifted
- 60g (0.13lbs) of Tapioca flour
- 200g (0.44lbs) of honey
- 2 small egg yolks
- extra honey warmed to brush on top.
- extra tapioca for kneading
- Preheat oven 150 degrees (302F)
- First sift the almond meal into a bowl together with the tapioca. In the center add 1 egg yolk and half the honey.
- Start to mix with a fork to collect some of the ingredients together and add the remaining honey and remaining egg yolk. Mix the ingredients with your hands and if necessary, add more tapioca.
- When the ingredients form a dough transfer the dough on tapioca dusted work bench and knead until dough is smooth. If the dough is still sticky, add more tapioca.
- Continue until the dough is smooth and compact, roll and flatten into thick shapes as thin shapes tend to burn.
- Lay them on a baking paper lined large oven tray.
- Bake for 20 minutes. Until they become a lovely light brown colour. Watch as it may burn. Once baked, brush warm mostaccioli with honey. Let them dry for an hour so that the dough absorbs honey, dries and hardens.
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