*Mostaccioli* are traditional, diamond-shaped Italian Christmas cookies, primarily found in the Campania, Puglia, and Calabria regions. Their name likely comes from *mustacea* (a Latin word referring to must/grape juice), which was originally used as a sweetener. The cookies are characterized by their *firm, chewy texture*, deep aroma from *cinnamon and cloves*, and classic dark *chocolate glaze*. They are an essential part of the Neapolitan holiday *vassoio di dolci* (sweets platter), embodying the warm, comforting spices of the winter season.
📜 History: The Spice of Southern Italian Holidays
Mostaccioli are an ancient confection, with recipes dating back to the Roman Empire. The use of honey or grape must in the original recipes reflects a time when sugar was a luxury. In Southern Italy, particularly Naples, the cookie evolved into its modern rhombus shape (though some older traditions use an 'S' shape) and became inextricably linked to the *Christmas season*. Unlike many modern Christmas sweets, Mostaccioli are meant to be dense and long-lasting, often made days or weeks in advance, making them perfect for sharing throughout the holiday period.
*Note on Name Confusion:* In Italian-American communities, “Mostaccioli” often refers to a smooth, tubular pasta shape, often used in baked pasta dishes. This recipe, however, is for the traditional Napoletano Christmas cookie.
🍯 Ingredients: Sweeteners and Spices
The texture and flavor profile are defined by a specific combination of binders and spices:
*Flour:* All-purpose flour is standard, providing a solid structure.
*Sweeteners:* A mix of *sugar* and *honey* (or sometimes *vino cotto* / fig molasses) is used to create the characteristic dense, chewy interior.
*Spices:* *Cinnamon*, *cloves*, and a hint of *nutmeg* are essential for the traditional winter aroma.
*Leavening:* Historically, a small amount of baker's ammonia was used; modern recipes often substitute *baking powder* for a slightly lighter texture.
*Glaze:* A simple dark chocolate glaze (*glassa*) is used to fully coat the cookies.
Image 1: The dough is rich in spices and honey, giving it a characteristic dark color before it is baked.
🔪 The Technique: Shaping and Glazing
Step 1: Preparing the Dough
Mix the dry ingredients (flour, spices, baking powder, and cocoa powder).
Heat the honey and water/milk gently to dissolve the sugar. Combine the wet and dry ingredients and knead until a stiff, smooth dough is formed.
Wrap the dough and let it *rest for at least 30 minutes* at room temperature.
Step 2: Shaping and Baking
Roll the dough out to about a *1/2-inch thickness* (thicker than a typical drop cookie).
Cut the dough into its classic *rhombus (diamond) shape* using a knife or pastry cutter.
Bake the cookies at *350°F (175°C)* until firm to the touch (about 12–15 minutes). The cookies will not rise or spread much. Let them cool completely.
Image 2: The classic rhombus (diamond) shape is essential for the Mostaccioli cookies.
Step 3: The Chocolate Glaze
Melt dark chocolate with a small amount of shortening or coconut oil until smooth and glossy.
Dip each completely cooled cookie into the glaze, ensuring it is fully coated on all sides.
Place the glazed cookies on a cooling rack or parchment paper to allow the glaze to set completely (this may take several hours at room temperature, or 30 minutes in the refrigerator).
Image 3: Fully coating the cookie in a dark chocolate glaze provides the final texture and rich flavor contrast.
💡 Troubleshooting & Chef's Notes
Since these are meant to be firm, rustic cookies, small imperfections are part of their charm:
Issue
Cause
Solution/Tip
*Cookies are dry/crumbly.*
Too much flour, or baked too long.
Reduce the flour slightly if the dough feels too stiff. Mostaccioli should be firm, but not brittle.
*Glaze is dull/streaky.*
Glaze temperature was too high, or not enough added fat (oil/shortening).
Ensure the glaze is melted gently. Adding a small amount of coconut oil or shortening helps the chocolate set smoothly and keeps it glossy.
*Cookies taste too sharp/pungent.*
Spices were measured too generously.
Be conservative with the cloves and cinnamon; they are potent.
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History: Mostaccioli is a traditional Italian cookie that originated in the Campania region of Southern Italy. These spiced and honey-flavored cookies were traditionally prepared for special occasions and holidays, particularly during Christmas time.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, cloves, and nutmeg.
In a separate saucepan, combine the sugar, honey, water, vanilla extract, and lemon zest. Heat over medium heat, stirring constantly, until the sugar dissolves
Pour the hot honey mixture into the dry ingredients and mix well until a dough forms. If using walnuts, stir them into the dough.
Turn the dough out onto a lightly floured surface and knead it a few times until smooth.
Divide the dough into portions and roll each portion into a log about 1/2-inch (1.3cm) in diameter.
Cut the logs into 3-inch (7.6cm) lengths and place them on the prepared baking sheet, spacing them apart.
Bake in the preheated oven for about 12-15 minutes or until firm to the touch.
Remove the mostaccioli from the oven and let them cool completely on a wire rack
Serve Mostaccioli as delightful spiced cookies with a cup of tea or coffee. Makes about 24 cookies.
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