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500g Flour, 500g runny honey, ½ a small glass of anise liqueur, 20g of butter.

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 possible.
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 the biscuits.

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by Giovanni Membola Credits Copyright Contact