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Mostaccioli for Basilica

"Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated."

Ingredients :

1/2 cup unsweetened cocoa powder
2/3 cup all-purpose flour
1/4 cup white sugar
1 cup finely ground almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 cup honey
1/4 cup water
1 cup confectioners' sugar
1/4 cup water

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Sift the cocoa powder through a fine strainer to eliminate lumps. Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda.
Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid.
Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out. Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet.
Bake at 325 degrees F (165 degrees C) for 15 minutes. Remove from pan to cool.
To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled cookies. The icing will crystallize and harden as it dries.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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