Mostaccioli - an Italian nut cookie

1 cup hazelnuts
1 cup walnuts
1 Tablespoon gluten free unsweetened cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
a pinch of salt
1/3 cup gluten free flour mix
1/3 cup honey
1 egg white

Grind the nuts finely in a blender of food processor. Mix with the rest of the ingredients and form a sticky ball of dough.

Roll out the dough on a piece of waxed paper covered in a virtual snowfall of powdered sugar. Roll the dough until it is 3/8 inch thick, and make sure to keep a deep coating of powdered sugar so the dough doesn't stick to the rolling pin or the counter etc.

Cut the dough in to 1 x 1 1/2" bars. Transfer them to a well-greased cookie sheet. Bake at 275 degrees, about 25-30 minutes or until they appear dry. Transfer to drying racks and cool completely. Place the cooled cookies on waxed paper and drizzle them with icing.

Icing:

Mix 1 Tablespoon of egg white, 1/2 cup powdered sugar, and 1-2 Tablespoons of gluten free orange liqueur to make a thick but drizzly icing. Not too thin. Add more liqueur or more sugar as needed to achieve the right consistency. Drizzle attractively on the cookies. Allow to dry completely before storing the cookies in an airtight container with waxed paper between the layers of cookies.

Note: Make sure the nuts are fresh, as the freshness of the nuts makes the flavor of these cookies. Rancid nuts are not good.

Make sure all of your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca