“STOMATICO”, traditionally known to be the cookie to soothe the stomach, probably the ancestor or mostaccioli. It’s origin from Reggio Calabria and it is baked as a cake (then cut in pieces) and also as an over-sized biscotto to be eaten during the winter holiday season.
- 1 kg of flour 00
- 500 gr of sugar
- 250 gr of extra virgin olive oil
- 250 gr of water
- 2 tsp of ground cinnamon
- 2 tsp of powdered cloves
- 20 gr of Ammonia (special powder for cakes) or baking powder is you don’t find it.
- 100 grams of toasted and unpeeled almonds (optional, to be included in the dough)
- Toasted and unpeeled almonds to taste to decorate
- 1 Egg for washing/brushing.
Procedure: Put half the required sugar in a non-stick pan to melt and caramelize until it becomes a nice amber colour and a fluid consistency, stirring continuously with a wooden spoon.
Add a little of warm water as the sugar is well caramelized, add it slowly to the pot. Pay attention to any splashes because the caramelized sugar with water comes to a boil immediately, mix well and turn off the heat.
While the caramel with water cools down, in a large bowl with high sides mix the flour, the remaining 250 grams of sugar, cinnamon and cloves in powder, ammonia for cakes (or baking powder) with a wooden spoon. Make a hole in the center of the bowl and add the oil slowly, mixing with your hands. Mix everything well and add the caramelized sugar and water, always mixing with your hands. Form a smooth and compact dough and add 100 g of almonds to taste, mixing them well with the dough.
You can also use a stand mixer.
Line a rectangular pan with parchment paper, measuring approximately 30 × 30 cm, and with your hands lightly greased with oil, roll out the Stomatico mixture in a uniform layer of about 2-3 cm. With a smooth-bladed knife coarse the dough (just a hint, without sinking the blade), to mark the rectangles or squares of the desired size. This operation will facilitate the final portioning after having cooked the Stomatico without crumbling it too much. Brush with beaten egg and place one almond on top of each engraved square.
Bake in a preheated static oven at 350 F for about 30 minutes, then take the Stomatico out of the oven (without turning it off and lowering it to 175 F) and with the knife cut completely each previously marked squares, so as to cut it entirely into pieces. Put back in the oven immediately and finish cooking for another 10 minutes at 175 F, obtaining a soft-crumbly cookie. If desired, it is possible to make it more biscuit by leaving it for another 10-15 minutes in the oven at 80 °.
Remove the Stomatico from the oven and allow it to cool down in the pan before transferring the cookies to a serving tray or to a tin box.