Mostaccioli

Method

Toast the almonds in a dry pan until golden, then chop finely and set aside. Warm the honey gently with the butter until melted, then stir in the flour, spices, almonds, candied peel and citron to form a stiff dough. Turn onto a lightly floured surface and knead until smooth, then shape into thick logs approximately 2cm wide. Cut diagonally into 4cm pieces and place on greased baking trays. Bake at 180C for 20-25 minutes until firm and golden. Once cooled, prepare a glace by mixing icing sugar with egg white until smooth, then coat the top of each mostacciolo and allow to set before serving.