Neapolitan Mostaccioli: the traditional recipe

Neapolitan Mostaccioli: the traditional recipe

Mostaccioli have ancient roots: the name comes from the Latin mustaceum (or “mustaceus”), a sweet cake made with flour and grape must, baked on bay leaves. In ancient Rome, these cakes were offered to guests as a sign of hospitality and good wishes, often as a farewell gift. Over time, the must was replaced by honey and spices, giving rise to the spiced cookie we know today.

In Naples and southern Italy, mostaccioli have become a symbol of Christmas festivities. From December 8th until Epiphany, they are prepared for the holiday table and often given to family and friends, becoming part of a small sharing ritual. Their diamond shape and chocolate glaze make them immediately recognizable and loved by both adults and children. 🍽️ Serves: 40 biscuits ⏲️ Time: 50 minutes

🧺 Ingredients:

• 250 gr all-purpose flour

• 100 gr sugar

• 75 gr honey

• 25 gr unsweetened cocoa powder

• 100 gr hot water

• 4 gr baking ammonia

• 4 gr pisto (mixed spices)

• Zest of 1 orange

• A pinch of salt For the glaze:

• 200 gr dark chocolate
  

🥣 Instructions:

1. Prepare the dough

   In a bowl, sift together the flour, cocoa, spices, salt, and baking ammonia. Gradually add the liquid mixture to the dry ingredients, along with the sugar and grated orange zest. Knead until you get a soft but firm dough, not sticky. If the dough is too dry, add a little water; if too soft, incorporate a tablespoon of flour.
   

2. Shape the mostaccioli

   Roll the dough on a lightly floured surface to a thickness of 1–1.5 cm. Cut the dough into diamond shapes about 8–10 cm long, the traditional shape of mostaccioli. Place the diamonds on a baking sheet lined with parchment paper, leaving a small space between each.
   

3. Bake Preheat the oven to 180°C (356°F). Bake the mostaccioli for about 12–15 minutes; they should remain soft inside and not dry. Once baked, let them cool completely on a wire rack before glazing.
   

4. Glaze the mostaccioli Melt the dark chocolate in a double boiler and dip the top of the mostaccioli into the chocolate, or spread it with a spatula. Let the glaze set on a wire rack until fully hardened.

   
   

💡Tips:

• Check the consistency of the dough: it should be neither too hard nor too soft.

• Do not overbake: mostaccioli should remain soft inside.

• Dip or spread the chocolate only when the cookies are completely cold; otherwise, the glaze will melt.