Mostaccioli cookies, also known as mustacciuoli in Naples, are traditional Italian spiced cookies with ancient roots that date back to Roman times. Originally made with grape must (mosto), from which they get their name, these cookies were sweetened naturally and often used in religious festivals and celebrations. Over time, the recipe evolved, especially in Southern Italy, where bakers began incorporating ingredients like honey, almonds, citrus zest, cinnamon, and sometimes cocoa. Today, Mostaccioli are especially popular during Christmas, featuring a soft, cake-like texture and often finished with a chocolate glaze. Each region of Italy has its own variation, but all reflect a rich history of festive baking and cultural tradition.
Mostaccioli Cookies are classic spiced treats crafted using a delightful blend of ground cloves, cinnamon, finely crushed almonds, and dipped in chocolate. These Italian delicacies, commonly savored during Italian weddings and the holiday season, can be enjoyed at any time throughout the year.
Ingredients
Equipment
Method
- To begin, preheat your oven to 350 degrees Fahrenheit. Take the cookie sheets and cover them with parchment paper. Set them aside for later use.
- In a large bowl whisk together the flour, finely ground almonds, cocoa powder, cloves, cinnamon, baking powder and salt then set aside.
- Using either a stand mixer or a handheld mixer, combine and beat the eggs together. Add the sugar and honey to the mixture, continuing to beat until thoroughly combined. Incorporate the orange and lemon zest, along with the vanilla extract and lemon juice, and stir them in.
- Gradually add the flour mixture to the wet ingredients, mixing slowly until fully combined. Then, incorporate the semi-sweet chocolate into the dough. You will notice that the dough is very soft and pliable in texture.
- Take a 2-inch Diamond Cookie Cutter and use it to shape the cookie dough. Transfer the shaped cookies to the prepared baking sheet, spacing them approximately 2 inches apart. Bake the cookies for around 10 minutes, ensuring they are slightly soft to the touch. Once baked, transfer the cookies to a wire rack to cool. Repeat this process with the remaining dough, shaping and baking the cookies accordingly.
Chocolate Glaze
- Make sure that the cookies are completely cooled before proceeding to dip them in chocolate.
- To melt the semi-sweet chocolate, you can use either a double boiler or the microwave method. If using the microwave, place the chocolate in a microwave-safe bowl and heat it on high for approximately 90 seconds, stirring every 30 seconds to ensure even melting. If using a double boiler, place the chocolate in a heatproof bowl over a pot of simmering water, stirring until melted.To achieve a smoother consistency for easier dipping, add a small amount of vegetable oil to the melted chocolate and mix well. This will help to thin the chocolate.Next, dip half of the batch of cookies into the melted semi-sweet chocolate, ensuring that they are evenly coated. Place the chocolate-dipped cookies on a cooling rack, allowing the chocolate to set and harden.Note: Make sure to repeat the dipping process for the remaining half of the cookies if desired.
- After coating the first half of the cookies with the semi-sweet chocolate, repeat the process by melting the white chocolate. You can use the same methods as before, either a double boiler or the microwave.Once the white chocolate is melted and smooth, dip the remaining cookies into the white chocolate, ensuring they are evenly coated. Place them on a cooling rack.Allow the chocolate to set completely. This will ensure that the chocolate coating is firm and won't smudge or melt.
Notes
Choose Dutch-processed cocoa for a smoother, richer flavor.
Don’t overbake—this keeps them soft and tender inside.
These cookies often taste better after a day or two as the flavors settle.
Keep in an airtight container; they stay fresh for up to 2 weeks.
