500 Gr. 00 Flour
500 Gr. Liquid Honey
100 Gr Toasted almonds
1 Knob butter
½ Little glass anise liqueur
Pour the flour onto the pastry board, add the liqueur and the honey: work the ingredients together until you obtain a dough similar to bread dough.
Roughly chop the almonds in a food processor, and add to the dough
Using a rolling pin, roll out a layer about 1.5 cm thick (1/2 inch) and cut out the mostaccioli rhomboidal shape, that is the classic shape of mostaccioli niscuit, or in various shapes: animals, dolls, letters of the alphabet.
Arrange them on a baking tray greased with butter and cook in the oven at a temperature of 150°C/300°F/Gas Mark 2.
once cooked remove from oven and leave them to cool.