Sieve the flour on a working plane, form a well
and add the liqueur and the honey. Work this all
together well until you have a good consistency.
Roll out the dough with a rolling pin, to a thickness
of approximately 1.5cm and cut up into various
shapes. Place these on a buttered oven tray. Bake
at 150 degrees until they are a golden color then
remove them from the oven and allow to cool
These can also be eaten a few days later, when
the pastry has softened.
A variation would be to add to
the pastry, once complete, a fortified wine, such
as a fig liqueur, approximately 400-500ml. This
you would do, by placing the dough in a dish and
allowing the liqueur to be absorbed as much as
You may melt a 100g chocolate in a double boiler,
together with 120g of water and 200g of sugar.
Bring to the boil and stir with a wooden spoon
and continue to stir even once removed from the
stove until cool. This glaze` can be painted onto
the hot mostaccioli or dipped directly into the
chocolate mix. This glaze` also serves at preserving