Mustacciuoli Spiced Italian Christmas Cookies Covered in Chocolate

Mostaccioli cookies, or mustacciuoli if you’re in Naples, have a really fascinating history that goes all the way back to Roman times. Can you believe that? These traditional Italian spiced cookies were originally crafted using grape must—yep, that’s where they get their name from! Back in the day, they were sweetened naturally and were often part of religious festivals and celebrations.

As the years rolled on, especially in Southern Italy, the recipe started to change a bit. Bakers began adding all sorts of yummy ingredients like honey, almonds, citrus zest, cinnamon, and even cocoa sometimes. Fast forward to today, and Mostaccioli have become a holiday favorite, particularly around Christmas. They’re known for their soft, cake-like texture and are often topped with a delicious chocolate glaze.

Mostaccioli cookies are usually made with honey or grape must, combined with warm spices like cinnamon and clove. Oh, and let’s not forget the decadent chocolate glaze on top! Honestly, they’re just bursting with flavor and carry so much meaning.

You’ll find that every family has their own twist on the recipe, handed down through the years. It’s like a little piece of Italian heritage wrapped up in a cookie, making them a sweet reminder of festive gatherings and cherished traditions.

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.

Rich with warm spices and coated in a glossy layer of chocolate, Mostaccioli cookies are a timeless Italian treat. Made with a fragrant mix of ground cloves, cinnamon, and finely crushed almonds, these cookies are a favorite during holidays and Italian weddings—but their bold flavor makes them perfect year-round. Whether served with coffee or shared at festive gatherings, Mostaccioli bring a delicious taste of tradition to any occasion.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups almonds (finely ground)
  • ½ cup baking cocoa powder
  • 1 cup granulated sugar
  • ¾ cup honey
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp vanilla extract
  • ½ cup grated semi-sweet chocolate
  • ⅛ tsp salt (pinch)
  • 1 orange zest/ lemon zest
  • 2 tbsp lemon juice
Chocolate Glaze
  • 2 tbsp vegetable oil
  • 1½ cup semi-sweet chocolate
  • 1½ cup white chocolate

Equipment

  • 2 inch diamond cookie cutter

Instructions
 

  1. 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.
  2. In a large bowl whisk together the flour, finely ground almonds, cocoa powder, cloves, cinnamon, baking powder and salt then set aside.
  3. 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.
  4. 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.
  5. 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
  1. Make sure that the cookies are completely cooled before proceeding to dip them in chocolate.
  2. 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.
  3. 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

Use fresh spices: Ground cloves and cinnamon are key to Mostaccioli’s signature warmth. Using fresh, high-quality spices will really make the flavor pop.
Almonds: Finely crushed almonds give these cookies depth and a subtle crunch. You can toast them lightly before grinding for even more flavor.
Don’t skip the chill time: Some recipes call for chilling the dough before shaping. This helps the flavors meld and makes the dough easier to handle.
Chocolate glaze: You can use dark, semi-sweet, or even milk chocolate, depending on your taste. A splash of espresso or a pinch of sea salt in the glaze adds a modern twist. After dipping, place cookies on parchment and let the glaze set at room temperature—or refrigerate briefly to speed it up.

Some versions are soft and cake-like, while others are firmer and chewy. Adjust baking time for your preferred texture (shorter for softer, longer for crunchier).

Storage

Room Temperature:
Store Mostaccioli cookies in an airtight container at room temperature for up to 7–10 days. Keep them in a cool, dry place away from direct sunlight to preserve the texture and flavor of the chocolate glaze. If stacking cookies in a container, place a sheet of parchment or wax paper between layers to prevent sticking or smudging the glaze.

Freezer:
Mostaccioli cookies freeze well! Once fully cooled and the glaze is set:

Place them in a single layer on a baking sheet and freeze until solid.
Transfer to a freezer-safe container or zip-top bag with parchment between layers.
Freeze for up to 2 months.

To serve, let them thaw at room temperature—no need to reheat.

Unbaked Dough:
You can also freeze the cookie dough (wrapped tightly) for up to 1 month. Thaw in the refrigerator before rolling and baking.