1999 NEAPOLITAN MOSTACCIOLI

These diamond-shaped spice cookies, made without eggs or shortening, are frosted with
chocolate.

Dough:
2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup water
1/4 teaspoon each ground cinnamon, nutmeg, cloves and pepper
Grated zest of 1 orange

Chocolate Icing:
6 oz. semisweet chocolate
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar

COOKIES: Combine flour, sugar, baking powder and soda in mixing bowl. Pour water into a small bowl and stir in spices and orange zest. Stir water mixture into flour mixture and mix until dough holds together. You might need a little more water.

Place dough on floured surface and knead lightly until smooth. Wrap in plastic and let rest for 30 minutes.

Roll out dough to 1/4-inch thick, to a 12-by-9-inch rectangle. Cut dough into 6 strips, each 2-by-9-inches wide. Cut each strip diagonally at 2-inch intervals to make 6 diamond shapes, a total of about 36.

Place on cookie sheets lined with parchment paper and bake at 325 degrees for 20 minutes. Cool on racks.

ICING: Chop chocolate and set aside. Combine water, corn syrup and sugar in a small saucepan. Bring to a boil, stirring often. Remove pan from heat and add chocolate. Stir, then let rest 3 minutes. Then whisk icing until smooth.

Paint the bottom of each cookie with chocolate, using a pastry brush. Let dry 5 minutes, then turn and brush tops with icing. Dry at room temperature for 1 hour, then pack in a tin between layers of wax paper. Makes 36.