Soft mostaccioli are an irresistible Neapolitan Christmas recipe, delicious and essential on the festive table.
Along with struffoli, roccocò, susamielli, and raffiuoli, they are part of the Neapolitan traditional sweets that brighten the festive days, prepared with simple ingredients and spices like pisto, an aroma composed of various types of spices dosed according to precise proportions that give a unique flavor to these sweet preparations.
Read how to make soft mostaccioli with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 25
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 4 cups all-purpose flour
- 0.4 cups unsweetened cocoa powder
- 1.4 cups sugar
- 1 cup peeled almonds
- 3.4 oz water
- 3.2 oz orange juice
- orange zest (zest of one orange)
- 2 teaspoons pisto
- Half teaspoon ground cinnamon
- 1 teaspoon baking ammonia
- 14 oz dark chocolate
Preparation of Soft Mostaccioli
Finely chop the almonds in a mixer (alternatively, you can use almond flour in the same quantity as the almonds and skip this step).
In a large bowl, put the flour, unsweetened cocoa powder, chopped almonds, pisto, cinnamon, baking ammonia, sugar, and grated orange zest.Make a well in the center and pour in the water and orange juice gradually, mixing with a spatula until the liquids are absorbed. Then knead the mixture with your hands until you get a smooth and firm dough.
Wrap it in plastic wrap and let it rest for half an hour in the refrigerator.
Roll out the dough to a thickness of just under half an inch and cut it into diamonds with sides of about 2.5 to 3 inches. Re-knead the scraps and cut out more diamonds until you run out of dough.Place the diamonds on a baking sheet lined with parchment paper and bake them in a static oven at 356°F (180°C) for twelve minutes.
Take them out of the oven and let them cool.
Meanwhile, chop the dark chocolate and melt it in the microwave or a double boiler.
When the soft mostaccioli are cold, coat them with the melted chocolate, letting them solidify on a wire rack.
Store them in an airtight jar or tin box.
Notes
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