Steps

• In a stand mixer with a flat beater (or using electric beaters), pour sugar and cocoa. Mix, add the almonds chopped coarsely with a knife, and start at medium speed. As soon as the ingredients are well mixed, pour the water a little at a time, trying to obtain a soft mixture. With the mixer off, add flour, baking powder, almond flour, spices, and restart for 2-3 minutes.

  

• We should get a consistent but workable dough. Transfer everything onto a work surface covered with parchment paper and a dusting of flour. Cover the dough with another sheet and roll it out with a rolling pin to a thickness of 4-5 mm (about 3/16 inch). Use a knife or cutter to cut out small diamonds and place them on a baking tray lined with parchment paper. Re-knead the scraps and roll them out again. Bake the Neapolitan Mostaccioli in a preheated static oven at 340 degrees Fahrenheit and cook for 20 minutes. Remove from the oven and let cool.

  

• Break the dark chocolate into pieces, put it in a bowl, and melt it in a bain-marie, stirring occasionally. Take the mostaccioli and, with the help of a fork, dip them in the chocolate, let them drain, and place them on a cooling rack. Let them dry for a few hours in a cool place (not in the fridge, or the chocolate will become dull). Neapolitan Mostaccioli are ready to be offered to your guests!