Mostaccioli

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These cookies are a nice change to other regular chocolate cookies. They have a cake texture to them. I didn't have cake flour so I used only regular and almond flours. The almond flour gives the cookies nice flavor and texture. I think the cinammon and nutmeg offer a nice balance as well. If you keep them in an air-tight container, they keep well for a few days. They are still nice and soft for me today - 2 days after making them.

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These are more spicy than chocolatey. They look cute with the chocolate topping, but they go pretty rock hard the second day. Warm, straight out of the oven they're a nice texture. Probably won't make them again though.

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Unusual taste--more spice than chocolate. I, too, will cut the cinnamon. I creamed together all the wet ingredients and sugar with a hand mixer; using the processor as advised seemed a waste. They are best with not too much ganache on top. They were dry until the second day. They grow on one; kids probably wouldn't like them.

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It has too much cinammon. I think I will half the cinammon and add a little vanilla. Wonder what the cookie would taste like in white chocolate?