Mostaccioli
 

Mostaccioli

Also called "nzudda" is of Arab origin. It comes in many shapes;
hearts, animals, letters, dolls. It should be eaten after a few days as
it needs time to soften.

500 grams honey (preferably runny)
500 grams plain flour
2 Tbsp anise-seed liqueur (Pastis)
butter

Put the flour on a cold work surface in a mound. Make a dent in the
centre and pour in the anise-seed liqueur and the honey.
Work the flour into a dough, kneading it well. Flatten it out with a
rolling pin to about 1.5 cm (1/4in.) thick and cut it into the shape
you desire and decorate with small lines to improve the aspect.
Place it on a buttered oven tray and bake at 300F - 150C. They are
ready when they are golden brown.
Store them in the larder for a few days before eating them. Serves 6.

That's it!


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