Mostaccioli di Mamma

Looking for a soft, nutty, honey-spiced Italian cookie coated in dark chocolate? These Mostaccioli di Mamma are a Christmas classic.

Course cookies

Cuisine Italian

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 129kcal

Author Maria Vannelli RD

Ingredients

5½ cups all purpose flour 780 grams
4 teaspoons baking powder
1 teaspoon cloves
½ teaspoon cinnamon
2 oz unsweetened cocoa powder ⅔ cup
1 pound coarsely ground almond 3½ cups
6 eggs extra large, room temperature
1 pound honey 1 ⅓ cups, slight warmed
1 cup granulated sugar 200 grams
juice of 1 orange 3 tablespoons
1 teaspoon pure vanilla extract
zest of 2 oranges
Good quality baking chocolate for glazing. I prefer a bittersweet chocolate...at least 70%

Instructions

In a large mixing bowl, sift together dry ingredients. (flour, baking powder, cloves, cinnamon, and cocoa).
Add ground almonds and incorporate with the dry ingredients. Set aside.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs for 2-3 minutes.
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).
Cover with plastic wrap and refrigerate for 15 minutes. This will make it easier to roll out. You can also leave it to rest overnight for convenience.
Preheat oven to 350°F (175°C). Position the rack in the center. Line a baking sheet with parchment paper.
Working with half the dough, place on a well-floured wooden board and roll out to ½" (1.25 cm) thick.
With a rhombus-shaped cutter or with a knife cut dough (I use a 2-inch cutter).
Place on cookie sheets.
Continue until all the dough has been shaped. Leftover dough trimmings can be re-rolled.
Bake at 350° F for about 15-18 minutes or until firm to the touch. The longer they stay in the oven, the harder they get.
Let cool completely before glazing with chocolate.

Video

Notes

Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

If you find the dough too soft to handle, you can add a little bit more flour. Also, you can try refrigerating the dough-the honey will make the dough firm up a little bit.

As every oven is different, I recommend baking one cookie in order to get the right baking time. Remember, when the cookies are firm to the touch, that is to say, leave no imprint when gently touched, they are done. The longer they stay in the oven, the harder and crispier they get.

For the chocolate glaze, melt baking chocolate in a double boiler. With a pastry brush, coat the mostaccioli with chocolate. You can also dip the entire cookie in the chocolate and shake off the excess.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition