Calabrian Mostaccioli, also known as ‘Nzuddha, are traditional cookies often found at village festivals. They are distinguished by their hard texture and ability to be preserved for a long time thanks to the presence of honey. The typical shapes, such as fish, birds, and human figures, evoke both Christian and pagan traditions.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 2.5 cups honey
- 1 tbsp lard
- 1 shot glass anise liqueur
Preparation
In a large bowl, pour the flour and create a well in the center.
Add the honey, lard, and anise liqueur.
Knead well until a homogeneous and compact dough is obtained, similar to a shortcrust pastry. If the dough is too sticky, lightly dust with more flour.Roll out the dough on a floured surface to a thickness of about 3/5 inch.
Cut out the desired shapes using cookie cutters or a knife. Traditionally, shapes like fish, birds, women, or snakes are made.
Place the cookies on a baking tray lined with parchment paper.
Bake in a preheated static oven at 300°F for about 20-25 minutes, until they take on a deep golden color. If using a fan oven, check the baking after 15 minutes.
Remove the cookies from the oven and let them cool completely. Once made, they may seem softer but tend to harden over time.
For a softer texture, store them in a paper bag for about a week.
Useful Tips
If you want to make them more decorative, you can brush them with warm honey once baked.
Add a pinch of cinnamon or grated orange peel for a more intense aroma.
If they are too hard, you can dip them in milk or sweet wine before eating.
FAQ – Calabrian Mostaccioli or ‘nzuddha
Can I replace honey with sugar?
No, honey is essential for the texture and preservation of Mostaccioli. However, you can use a milder honey if you do not like the strong flavor of chestnut honey.
How long do they last?
Thanks to the presence of honey, Mostaccioli keep well for several weeks if stored in a dry place and in an airtight container or paper bag.
Can I use butter instead of lard?
Yes, but lard gives a greater friability. If you prefer, you can substitute it with butter in the same amount.
