The eggless mostaccioli are truly delicious treats, even though the original recipe includes eggs, I wanted to try them without eggs and I must say they are as good as the ones with.
The cookie is good to eat even without chocolate coating, but if we are going to indulge, better do it right, don’t you think?
So what are you waiting for? I recommend trying to make them by looking at my step-by-step photos and you’ll see what a success… then you will tell me!!!
Mostaccioli are generally also prepared during the Christmas holidays, since there will be many sweets these festive days, let’s take the opportunity to make a delicious recipe, but a bit lighter!!!
Just a few ingredients and a little care in cutting the cookies, and you’ll see the result will be excellent.
Great for a snack, but also for breakfast to start off energized!!!
Approx. 95 kcal per mostacciolo
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 64 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to make 64 eggless mostaccioli
- 6 oz Warm whole milk
- 2 cups Sugar
- 4 cups All-purpose flour + extra for the work surface
- 1 cup Unsweetened cocoa powder
- 1 Dash of orange juice
- 1 1/2 tsp Ground cinnamon
- 1 1/2 tsp Ground anise seeds
- 1 1/4 cups Chopped toasted almonds
- 1 packet Baking ammonia
- 7 oz Dark chocolate
- 5 tbsp Butter
- 1 Cutter Mostaccioli Cutter
Preparation of Eggless Mostaccioli
Combine all the ingredients, form a homogeneous dough and let it rest for 20 minutes.
Roll out the dough into a sheet about 3/8 inch thick and cut into rhombuses.
Line a baking sheet with parchment paper and place the mostaccioli spaced apart.
Bake in a preheated oven at 350°F for about 10 minutes, checking for doneness.
Once our mostaccioli are baked and cooled,
melt the chocolate with the butter in a double boiler and dip our cookies with the help of tongs or a wooden skewer, then let them dry on a parchment paper.
Let them dry and serve
