Nancy's Mostaccioli (Spiced Cookies)

Prep time: 1 hour

Bake time: 12 minutes

Yield: 30 to 34 cookies

The name "mostaccioli" denotes a pasta variety as well as a type of cookie. I learned to make these Italian spiced cookies from my mom, Francesca Sciscente. Her delicious version contains butter, cocoa and chocolate chips.

My recipe for this exquisite cookie contains no cocoa or chocolate chips. It's also fat-free. 

On New Year's Eve, serve mostaccioli with champagne and bring in a bright 2013! 

Ingredients:

2 cups all-purpose, unbleached flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

3/4 teaspoon ground black pepper

2 large eggs

1/2 cup honey

1/2 cup granulated sugar

zest from each a 1/2 lemon and a 1/2 orange

1/2 cup dark or light raisins

1/2 cup roasted, slivered almonds, coarsely ground

1 egg white, beaten (as part of garnish)

1/2 cup sliced almonds (as part of garnish)

    -or-

candy sprinkles

1. Preheat oven to 350°F. Line two 12 X 18-inch baking sheets with parchment paper; set aside.

2. In a 1-quart mixing bowl, combine the flour, baking powder, baking soda, salt and spices; set aside.

3. In a 3-quart mixing bowl or a stand mixer bowl, mix together the eggs, honey, sugar, lemon and orange zests, raisins and slivered almonds.

4. On medium speed, gradually stir the dry ingredients into the egg mixture. Mix on medium speed until a cookie dough forms, about 2 minutes.

5. Using a spatula, clean sides of bowl and mix once more for a few seconds or until the dough is uniform.

6. Turn cookie dough out onto a flat, lightly floured surface. Gently knead dough until it is smooth, about 2 minutes. Divide dough into two dough balls.

7. Take one dough ball and, with lightly floured hands, flatten it to a 6-inch circle. Place the dough circle between two lightly-floured waxed paper sheets measuring about 15 inches long.

8. With a rolling pin, roll out the dough. After two to three rolls of the pin, lift off the top waxed paper sheet and lightly flour the dough once more. Placing one hand between waxed paper and flat surface and, with the other hand placed on top, make a quick flip of the dough (turn it over).

9. Lift off the second waxed paper sheet and lightly flour the dough surface. Replace the waxed paper over dough and continue rolling it out. Repeat instructions on lifting off the wax paper sheet and flouring as you roll out the dough.

10. When the dough has extended to a 10 or 11-inch circle and measures 1/8-inch thickness, remove top waxed paper sheet. 

11. Lightly flour the top surface of dough and quickly flip it over onto the flat surface. Peel off the second waxed paper sheet and lightly flour the dough.

12. Using a 2-1/2-inch round cookie cutter, cut out circles in the dough. Gather remaining dough and repeat roll-out instructions. Cut out more circles.

13. Place dough circles on parchment-lined baking sheet, leaving one inch between each one.

14. Brush each dough circle lightly with beaten egg white; sprinkle with sliced almonds or candy sprinkles.

15. Place baking sheet on a rack positioned in center of oven. Bake the cookies for 11 to 12 minutes or until light golden brown. Remove baking sheet with cookies from oven and set aside to cool on a counter.

16. Meanwhile, repeat roll-out instructions for remaining dough ball. Repeat baking instructions for the second batch of cookies.

17. Cool the cookies completely. Mostaccioli can be made ahead and frozen.

FREEZING INSTRUCTIONS: When the mostaccioli have cooled completely, place them in double Ziploc® freezer bags. Mostaccioli will keep frozen up to one month. 

TO THAW: Take mostaccioli out of bags and set them on a platter for 15 to 20 minutes. 

Text and Photograph ©2012 Nancy DeLucia Real

Olives & Fennel

Prep time: 15 to 20 minutes
Serves 6 to 8

For the holidays, make this Mediterranean olive and fennel salad in no time. Serve it with any type of bread (Italian, French, Lavosh or Pita).

Finally, sip some wine and have fun with your guests.

Ingredients:
One 15-ounce can (about 2 cups) green and black olives or a combination of both
3 teaspoons chopped or thinly sliced fresh fennel
4 tablespoons red wine vinegar
3 to 4 tablespoons olive oil
2 teaspoons chopped, fresh coriander (cilantro)
2 tablespoons chopped, fresh mint leaves
Salt and ground black pepper (optional)

In a medium glass or porcelain bowl, combine all ingredients. Taste and adjust seasonings.

Text and Photograph ©2012 Nancy DeLucia Real

Panforte di Siena (Italian Christmas cake)

Prep time: 20 to 25 minutes
Bake time: 30 minutes
Makes one 9-inch cake

A few hundred years ago in Italy and other European countries, imported and exotic spices were linked to nobility - they were expensive!

Going back to the Middle Ages, panforte (it literally translates to "strong bread") is  a rich fruit and nut cake. It is a specialty of the Tuscan city of Siena. Made with "strong" spices such as cinnamon, nutmeg, cloves, cardamom and black pepper, panforte is traditionally made at Christmastime.

However, you don't have to go to Siena to enjoy panforte because I'm sharing my favorite version of this delicacy with you. Happy Holidays to all my Friends!

Ingredients:
2 tablespoons butter (to lightly grease a 9-inch round springform cake pan)
Parchment paper, trimmed to a 9-inch round to fit in bottom of cake pan
2/3 cup dried figs, minced
2/3 cup dates, pitted and minced
1/4 cup honey
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon each ground cloves and nutmeg
3/4 teaspoon black pepper
1 cup candied fruit (a mix of lemon and orange rinds and citron)
   -or-
1 cup mixed white raisins and dried cranberries
3/4 cup unsalted almonds, coarsely chopped (preferably skinned and roasted)
3/4 cup unsalted hazelnuts (roasted first, then skinned), coarsely chopped
1/2 cup unbleached, all-purpose flour
1/4 cup Vin Santo or Sweet Vermouth
Confectioner's sugar, for dusting

1. Preheat oven to 300°F.

2. Butter the bottom of a springform cake pan and cover it with the parchment round. Set cake pan aside.

3. Place the figs and dates in a 1 to 2-quart saucepot. Add enough water to barely cover the dried fruit. Add the honey, brown sugar and the spices.

4. Cook the fruit-spice mixture on low heat for 4 to 5 minutes. NOTE: TO PREVENT BURNING OR SCORCHING OF THE FRUIT MIXTURE, DO NOT OVERCOOK. IF IT BEGINS TO "SMELL" BURNT, YOU MUST DISCARD IT AND START ALL OVER AGAIN.

5. When the fruit mixture has cooked and reduced for 5 minutes, transfer it to a medium bowl. the fruit mixture should be sticky.

6. Stir the candied fruit and nuts into the hot fruit-spice mixture, mixing well. Stir in the flour and Vin Santo or Vermouth and mix until the mass is sticky.

7. Carefully spoon the panforte mixture into the springform pan. Place the pan on a rack set in center of oven and bake for 30 minutes.

8. After 30 minutes, check to see if the panforte is too soft (undercooked) or if it is firm. If it is too soft, bake the panforte for an additional 5 minutes.

9. Remove the panforte from oven and place it on a counter to cool. When the panforte has cooled but is still a little warm, remove it from pan by releasing the sides. Carefully invert the cake onto a serving platter and peel off the parchment paper.

10. Cool the panforte completely. When cool, generously sprinkle it with confectioner's sugar and serve the panforte in tiny wedges.

Note: Panforte can be stored, covered with plastic wrap and refrigerated, up to two weeks.

Text and Photograph ©2012 Nancy DeLucia Real