Attempting to make mostaccioli for the feast of St Francis
I am using the umbrian recipe that's mostly almonds, instead of the calabrese recipe that's literally just flour and honey
But I made them in little cross molds instead of the traditional diamonds in deference to the Calabrese fish-you-can-nail-to-your-wall style
No idea how much these will resemble the ones I used to gnaw in my youth in the west that is forgotten, or even if they will be strictly speaking edible, but we shall see!
My crossed are kind of Itty bitty though so the next batch will be diamonds just in case, though I don't have the foil to decorate them












