Hello friends, today I’m offering you delicious Neapolitan mostaccioli with mixed fillings to enjoy during the Christmas holidays, as tradition dictates. These are fabulous spiced cocoa and hazelnut cookies, in this case, I decided to fill them with Nutella, pistachio spread, and raspberry jam. Tradition meets a hint of reinterpretation, because these typical sweets were originally made without filling and were only baked and glazed with melted dark, milk, or white chocolate. Below you will find the recipe..

Difficulty: Very Easy
Cost: Cheap
Preparation time: 40 Minutes
Portions: For 6-8 people
Cuisine: Italian

Ingredients for Neapolitan Mostaccioli with Mixed Fillings

4 cups all-purpose flour
1 1/8 cups granulated sugar
1/4 cup unsweetened cocoa powder
2 tbsps rum (Or Strega)
3 oz orange juice
1/2 cup water (Or milk)
2 1/2 tbsps honey
1 1/4 cups chopped toasted almonds
1/2 tsp baking ammonia (Or baking powder)
1 pinch fine salt
2 tsp pisto (nutmeg, cloves, black pepper, coriander, cinnamon)
to taste grated orange zest
to taste Nutella®
to taste raspberry jam
to taste pistachio spread
3 1/2 oz milk chocolate
3 1/2 oz white chocolate
3 1/2 oz dark chocolate

Tools

1 Scale
1 Bowl
1 Rolling pin
1 Pastry board
1 Grater
1 Spoon
1 Cookie cutter
Chopper

Steps for Neapolitan Mostaccioli with Mixed Fillings

To make these delicious Neapolitan mostaccioli with mixed fillings, first chop the toasted almonds. You can use almonds with or without the skin. Meanwhile, preheat the oven to 350°F, static function. In a large bowl, add the all-purpose flour, salt, unsweetened cocoa powder, granulated sugar, chopped almonds, pisto, baking ammonia, and mix with a spoon. Add the grated orange zest with its juice, honey, rum, and finally the water, kneading with your hands to obtain a compact and homogeneous dough. Let the dough rest for 30 minutes. After the resting time, roll out the dough on a floured pastry board using a rolling pin to a thickness of 1/6 inch.
Using a diamond-shaped cookie cutter, cut out the cookies and place them on a baking tray lined with parchment paper. Fill each diamond with a teaspoon of Nutella, or raspberry jam, or pistachio spread. Slightly wet the edges of the diamonds and cover with another diamond, sealing well by pressing carefully. Continue like this until the dough is finished.
Bake in a preheated oven at 350°F for 12 minutes. Turn off, remove from oven and let cool. When they are cold, melt dark, milk, or white chocolate in a double boiler and glaze the various mostaccioli. I used white chocolate for those filled with pistachio and decorated with pistachio crumbs, dark chocolate for those filled with Nutella, and milk chocolate for those filled with raspberry jam. Let the glazed cookies dry on a rack or a tray covered with parchment paper. Gently detach the mostaccioli and serve them on a serving plate. I hope you like this last recipe of mine, see you next time friends.

STORAGE, TIPS AND NOTES

The mostaccioli keep very well in tin or airtight containers for 2 weeks but I assure you they go fast. If desired, you can prepare the mostaccioli without filling as traditionally made.

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