Mostaccioli, an ancient Calabrese recipe

INGREDIENTS

• 400 g of 00 flour;
• 3 egg yolks;
• 100 g of sugar;
• 200 ml of honey (multi-flower);
• 2 teaspoons cinnamon;
• 1 sachet of baking powder;
• 50 g of hazelnuts;
• 50 g of peeled and toasted almonds;
• The zest and juice of 2 untreated oranges

STEP

1. In a bowl large enough, pour the sifted flour and yeast, the sugar, the cinnamon, the honey, the orange zest and juice, the egg yolks, the chopped dried fruit and mix everything well;
2. Transfer the mixture thus obtained onto a lightly floured pastry board and work the dough until you obtain a smooth, homogeneous dough (it is normal for it to be sticky). If your hands are all messy, clean them with a little flour;
3. Break off pieces of dough, make cylinders about 3 cm thick, press lightly to obtain strips 1.5 cm thick and 3 cm wide;
4. Cut into diamonds with a cookie cutter or simply with a knife;
5. Place the mostaccioli on a baking tray covered with baking paper and cook in a fan oven preheated to 180 degrees for about 15 minutes (I cook them for 10 minutes, then turn off the oven and leave them in the oven turned off but still hot for another 5 minutes);
6. Our delicious Mostaccioli will be cooked when the surface is crispy and slightly cracked;
7. As soon as you take them out of the oven they will seem too soft, but leave them to cool slowly, as they dry they will reach the right consistency;
8. Now we can finally enjoy them… they are FABULOUS!