These are without a doubt my favourite cookies for Christmas. Many, many variations of this cookie exist. My recipe for Mostaccioli di mamma makes an almond-based, soft, chocolaty, spicy, honey-flavoured cookie.
I am quite confident that you would enjoy this cookie with a nice cup of coffee (or espresso, or tea, or milk, or just about any beverage!!!).
Mostaccioli are Christmas cookies popular in southern Italy, and particularly among Neapoletans. There are many variations of this recipe (and trust me when I tell you that I have tried quite a few), and my favourite is this one: Mostaccioli di Mamma.
ORIGINS OF THE RECIPE FOR Mostaccioli di Mamma:
I got this recipe from my mom, but I’ve taken some liberties with it over the years. I use less flour than she did, and more orange juice and zest; this makes for a much softer cookie. Mine are also much larger than hers (three inches across on the long side, and two inches on the short side! These cookies are monsters!). And of course, my sweet tooth inspired me to coat them in glorious, decadent chocolate…
The whole process begins with some almonds…
I prefer coarsely ground almonds in my mostaccioli.
The dough that you’ll make is soft and can easily be “pushed” into a rectangular shape. Remember to flour your board.
Part of what makes these mostaccioli so great is the coating I use. It’s nothing but melted dark chocolate! Try to use a high-quality chocolate; your cookies will be so much more delicious for it.
I truly hope you enjoy making and eating these wonderful Mostaccioli di Mamma.
Gotta go, the coffee is ready!
- 5 - 5½ cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon cloves
- ½ teaspoon cinnamon
- 2 oz unsweetened cocoa powder (2/3 cup) (I prefer to use Rodelle)
- 1 pound coarsely ground almond (3½ cups)
- 6 eggs, room temperature
- 1 pound honey (1⅓ cups)
- 1 cup granulated sugar
- zest of 2 oranges
- juice of 1 orange
- 1 teaspoon pure vanilla extract
- Good quality chocolate for glazing. (I prefer a bittersweet chocolate...at least 70%)
- Preheat oven to 350° F. Position rack in the center.
- Line baking sheet with parchment paper.
- In a large mixing bowl, sift together dry ingredients. (flour, baking powder, cloves, cinnamon, and cocoa).
- Add ground almonds,mix and set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs.
- Add honey. Continue to whisk until well thickened.
- Add sugar. Beat well.
- Add orange zest, juice and extract.
- Switch to paddle attachment. Add flour mixture until just combined. (Dough will be soft and sticky).
- Working with dough in thirds, place on well-floured wooden board and roll out to ¼" thick. (Dough can be pushed into a rectangular shape).
- With a diamond-shaped cutter or with a knife cut dough. (I use a 2-inch cutter).
- Place on cookie sheets.
- Bake at 350° F for about 15-20 minutes or until firm to touch.
- Let cool completely before glazing with chocolate.
Can be stored in an airtight container, in a cool place for weeks.
Thanks for dropping by.
Ciao for now!