Campania’s Christmas Spice Cookie

These are one of Campania’s several Christmas spice cookies, sometimes half covered with chocolate fondant, half with white, sometimes only with chocolate.  They are also made” imbottiti”, stuffed with dried fruits and nuts. While a little time-consuming to make, the end result is well worth it.

FOR THE COOKIE DOUGH

2 CUPS BLEACHED ALL PURPOSE FLOUR

1 CUP SUGAR

1/3 CUP WATER

½ TEASPOON AMMONIUM BICARBONATE

(OR ½ TESPOON EACH, BAKING POWDER AND BAKING SODA)

¼ TEASPOON GROUND CINNAMON

¼ TEASPOON GROUND PEPPER

¼ TEASPOON GROUND CLOVES

GRATED ZEST OF 2 ORANGE

FOR THE CHOCOLATE ICING

6 OUNCES SEMISWEET CHOCOLATE

¼ CUP WATER

¼ CUP LIGHT CORN SRUP

¼ CUP SUGAR

PREHEAT OVEN TO 325º

Combine the flour and sugar in a mixing bowl.

Pour the water into a small bowl and stir in the remaining dough ingredients.  Then stir the water mixture into the dry ingredients and continue mixing until the dough begins to hold together.  If it seems dry, add more water but only a tablespoon at a time, sprinkling the water on the dough.  Do not add so much water that you will have to add more flour.

Turn the dough out onto a lightly floured surface and knead a minute or so just until the dough comes together and  is smooth.  Also,do not knead too much or the dough will be difficult to roll and the cookies will be tough,

Shape the dough into a flat disk about 6 inches in diameter and then wrap it in plastic wrap and let the dough rest at room temperature for at least 30 minutes before shaping and baking it.  (Some bakers suggest letting the dough “ripen” for from 1 to 3 days in the refrigerator.)

Place the dough on a lightly floured surface, dust the top very lightly with flour and then roll it out to a 12X 9-inch rectangle and no more than ¼ inch thick.

With a floured knife or pizza/pastry cutting wheel, cut the dough into 6 strips, each     2X9 -inches.  Cut each strip diagonally at 2 -inch intervals to make 6 diamonds.  You should get 36 in all.

Transfer the mostaccioli to greased cookie sheets or to cookies sheets lined with greased parchment paper.  Brush them lightly with cold water and bake in the middle level of the oven for about 20 minutes, until they are very lightly colored.  Remove the cookies to a cooling rack and let cool completely.

FOR THE ICING

FINELY CHOP THE CHOCOLATE AND SET ASIDE.

In a small saucepan, combine the water, the corn syrup and the sugar and slowly bring to a boil stirring often.

Remove the pan from the heat and add the chopped chocolate, swirling the mixture around the pan to make sure the chocolate is immersed in the syrup and allow to stand  for about 3 minutes. Whisk the icing continuously until very smooth and no little lumps.

Using a pastry brush, paint icing on the underside of each mostaccioli.  Allow the mostaccioli to dry and place icing side up, on a rack and let dry for about 5 minutes.

When dry, turn cookies over and brush the tops with the icing.  (if you find the icing getting too firm to brush easily  add 1 tablespoon water and reheat it gently over low heat, stirring constantly ) Allow the icing to dry on the cookie at room temperature for at least 1 hour, then brush the icing on again and let dry completely before packaging them.

PACK IN LAYERS BETWEEN SHEETS OF WAX OR PARCHMENT PAPER. 

BUON MANGIATA!