Calabrian mostaccioli with fig honey
Mostaccioli are typical Calabrian biscuits prepared with a few ingredients: flour, yeast and lots of fig honey. The main characteristic is their very hard consistency, which allows them to be stored for a long time.
Calabrian mostaccioli with fig honey, ingredients
- 500g of fig honey
- 550g of 00 flour
- 3 egg yolks
- 8g of baking powder for cakes
How to prepare Calabrian mostaccioli with fig honey
First, sift the flour into a bowl with the baking powder. Add the egg yolks and some of the honey, then start beating with a fork to bring the ingredients together and add the remaining honey. Knead the ingredients with your hands and add more flour if necessary.
Transfer the dough to a floured pastry board and continue kneading, forming a loaf and folding the ends towards the centre. If the dough is still sticky, add more flour. Divide the dough into 140g portions, keeping the leftovers for decoration.
Place the mostaccioli on a baking tray covered with greaseproof paper and bake them in a static oven preheated to 180° for 35-40 minutes (ventilated oven 160° for 30 minutes) until they become a nice dark colour. Once baked, let the mostaccioli cool for a few hours so that the dough hardens.
