Let the dough rest overnight before shaping. Use the dusting flour sparingly; the rested dough should be firm enough to hold its curves.
Make ahead Bake ahead and cool completely before closing in an airtight tin. Keep the cookies dry.
Mostaccioli di Soriano
Prep 40 min · Cook 30 min · Rest 13 hr · Yield 20 honey cookies · Difficulty Medium
Method
Mix 500 g flour with the honey and anise liqueur until the dough is cohesive and evenly blended. If the honey is too stiff to mix, stand its container in warm water first; let it return to lukewarm before adding it. Cover the dough and leave to rest overnight, about 12 hours.Mix 1 lb flour with the honey and anise liqueur until the dough is cohesive and evenly blended. If the honey is too stiff to mix, stand its container in warm water first; let it return to lukewarm before adding it. Cover the dough and leave to rest overnight, about 12 hours.
Heat the conventional oven to 180°C. Grease the trays with the lard. Turn the dough onto the board and use the reserved flour only as needed to prevent sticking. Divide the dough into 20 pieces of equal weight.Heat the conventional oven to 350°F. Grease the trays with the lard. Turn the dough onto the board and use the reserved flour only as needed to prevent sticking. Divide the dough into 20 pieces of equal weight.
Lightly oil your hands. Shape each portion into a short S, keeping the dough about 1.5 cm thick and the curves broad enough to stay open as it bakes. Transfer to the trays with space between them. For a different quantity, make more or fewer pieces of the same size and thickness.Lightly oil your hands. Shape each portion into a short S, keeping the dough about ½ in thick and the curves broad enough to stay open as it bakes. Transfer to the trays with space between them. For a different quantity, make more or fewer pieces of the same size and thickness.
Bake for 20–30 minutes, until golden and set on the surface. If using two oven levels, exchange the trays halfway through for even color. Let the cookies stand on their trays for 10 minutes, then transfer to a rack and cool completely, allowing about 1 hour overall.Bake for 20–30 minutes, until golden and set on the surface. If using two oven levels, exchange the trays halfway through for even color. Let the cookies stand on their trays for 10 minutes, then transfer to a rack and cool completely, allowing about 1 hour overall.
