A couple of caveats: I used a jelly grape must which is commonly found in the supermarket, should you not find it, you can use a couple of tablespoons of red wine and if the dough becomes too sticky, add the starch ever, a little at a time, until you get a soft dough and no longer sticky. The second thing is that the recipe calls for 150 grams of sugar and 150 grams of honey. I preferred to use only 100 grams of honey, but if you feel that the dough is not sufficiently sweetened, you can also add sugar.
Ingredients:
- 200 gr flour
- 250 grams of chopped almonds;
- 1 egg;
- 100 grams of honey;
- 1 teaspoon of ammonia for cakes;
- 1 teaspoon cinnamon;
- 2 tablespoons olive oil;
- 150 of grape juice jelly.
Let’s knead !
- un the table mix the flour with ground almonds, cinnamon and ammonia for cakes, add the egg honey jelly juice and olive oil, and knead;
- knead quickly until the dough is smooth and no longer sticky;
- roll out the dough to a height of 5 mm and cut into diamond shapes using a knife;
- lay the mostaccioli on a baking sheet covered with parchment paper;
- bake 150 ° for about 15 minutes.
