Neapolitan Mostaccioli are soft cookies covered in chocolate, typical of the Christmas period. There are many variations of mostaccioli, each region has its own recipe. In Calabria, mostaccioli are also made, but they are not covered in chocolate. I adore preparing them with cooked fig honey or vin cotto di fichi. Neapolitan mostaccioli resemble Calabrian susumelle, which differ in shape but also in ingredients, sometimes with raisins or candied fruit, in addition to almonds, but they are similarly coated in chocolate or sugar and are delicious. They are a must-have at Christmas.
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 15-20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Neapolitan Mostaccioli
- 2 1/2 cups all-purpose flour
- 1/2 cup wildflower honey
- 1/2 cup sugar
- zest and juice of 1 orange
- 2 tsp baking powder (or baking soda)
- 1 tsp unsweetened cocoa powder
- 1 tsp pisto (spice mix)
- as needed water
- 10 1/2 oz dark chocolate for coating
Tools for Preparing Neapolitan Mostaccioli
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Pastry wheel
- 1 Small bowl
Steps for Preparing Neapolitan Mostaccioli
In a bowl, mix the flour, which can be partially substituted with almond flour, then add the sugar and cocoa, honey, orange zest and juice, the baking powder, and the pisto spice mix, which mainly consists of cinnamon, cloves, and nutmeg that are a must, in addition to coriander and star anise. Gradually add water as needed to achieve a homogeneous and non-sticky dough, adjusting the water as needed, some even add whipped egg white instead of water.
Roll out the dough on a floured surface to form a sheet about half an inch thick, or slightly more, so our mostaccioli will be even softer.
Cut with a pastry wheel to form diamond shapes. Place on a baking sheet lined with parchment paper and bake at 350°F in a preheated oven for about 10-15 minutes. Remove from the oven and let cool.
Melt the chocolate in a double boiler or in the microwave, a few seconds at a time, at maximum power. Coat the cooled mostaccioli in the chocolate for glazing the surface, or even the base if preferred, using a brush to spread melted chocolate as well.
Let the chocolate dry and cool by placing the mostaccioli on a sheet of parchment paper. Mostaccioli keep well for a long time when stored in a jar and make a great gift idea for the holidays.
