Add all the ingredients (without the water) in a big bowl and mix well. Now add gradually the water with one hand and mix with the other continually the mostaccioli dough. Knead the cookie dough or in the bowl or on the surface of your kitchen table.
Wrap the cookie dough into parchment paper and let it sit for an hour in the fridge.
Preheat the oven to 180°C/350°F.
After the hour, take the dough out of the wrap and place it between two parchment papers (use the parchment paper you wrapped the dough). Now roll the pastry to 5 mm/0.2 in thick and cut out the diamond shape cookies until you used all the cookie dough.
Place them on a cookie sheet with parchment paper and bake them for around 18-20 minutes. The longer you let them in the oven the harder/drier they will be.
Take them out of the oven and let them cool out on a cooling rack.
Meanwhile prepare the chocolate in a bain-Marie.
When the cookies are cold coat the cookies first on one side with chocolate and let the coating get hard in the fridge. Then coat the cookies on the other side with the remaining chocolate.
Store in an airtight container up to 3 weeks.
Note: I used Italian pisto but the pumpkin spice is perfect as well.
If you use almond flour the taste will be a little different.
If you prefer honey then pay attention to how much water you actually need, it will be less than the recipe recalls.
For decoration I used pistachio powder, almond powder and xylitol mixed with beetroot powder. You can omit the decoration or use any other like almond or hazelnut slices, whole almonds or hazelnuts, pistachios and more.
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