Mustaccioli

Sift the flour onto the work surface by placing a fountain.

Make a recess in the Center and add 300 g of icing sugar, a pinch of yeast and vanilla powder.

Add a spoonful of water and work it all, until mixture is firm and smooth; Let it stand for a quarter of an hour.

After this time, roll out the dough with the rolling pin to form a sheet not too thin, and cut it into 10 cm wide strips.

Obtained from these of turbot, then knead the leftovers and proceed in the same way.

Place the cookies on a greased baking oil, brush with a little water and cook in the oven at 180 degrees for 8 minutes, turning halfway through cooking.

Then baked and let cool.

Place in a small saucepan two tablespoons of jam, one with powdered sugar and a half of water and cook for 5 minutes, stirring constantly with a wooden spoon so that the jam melt.

In another bowl, mix the rest of the sugar and glucose, then slowly stir the cocoa, then let thicken the mixture sweet heat.

Spread a thin layer of icing so prepared on the surface of mustaccioli, this formed a thin layer of jam, then cover with another layer of icing.

Let dry the cakes on a platter, and serve or store them in Tin boxes, between a layer and the other a sheet of paper.