The Mostaccioli of St. Francis are said to be very ancient, and their origins take us back to the noblewoman Jacopa dei Settesoli who first brought these sweets to St. Francis as a gift, and they were truly appreciated by him.
From what is told, St. Francis made these particular mostaccioli his favorite cookies, and thus in Assisi, as it is told, they became typical cookies of the Saint.
The dough mostly suggests a Christmas or winter recipe, as they contain nuts, honey, and cinnamon.
During baking, you will surely appreciate their aroma which will envelop your kitchen.
I prepared them based on a recipe that was pointed out to me, and I hope you appreciate it as much as my family did, where these tasty cookies were a huge success.
The dough is made in no time, and the baking is quite short, so there’s nothing left but to try them.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
So let’s get to work and make these delicious cookies, and let me know if you liked them.
Approx. 37 Kcal per cookie
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: about 55 mostaccioli
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, St. Francis
Ingredients for making Mostaccioli of St. Francis
- 1 1/3 cups all-purpose flour
- 1/4 cup wildflower honey
- 2 tbsp lukewarm water
- 1 medium egg
- 1/2 cup blanched almonds
- 1/2 cup hazelnuts
- 1 tsp ground cinnamon
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1 tbsp powdered sugar
Preparation of Mostaccioli of St. Francis
First, finely chop the almonds and hazelnuts, pour everything into a bowl, and add the honey and water, mix well.
Add the cinnamon, sugar, baking powder, egg, and finally the flour, mix well until all the ingredients are incorporated, pour onto a floured surface, and create a dough… it will be slightly sticky, but that’s okay!!!
Let it rest in the fridge for about 30 minutes.
Take a sheet of parchment paper and place it on the work table, flour it, and roll out the dough obtained.
Roll it out with a rolling pin to a thickness of about 1/5 inch.
Cut the dough into vertical strips about 1 inch wide, then make diagonal cuts to get the classic cut of the mostacciolo.
My cookies are not all the same, but if you want them perfect, there are molds.
Line a baking sheet with parchment paper and place the cookies on it, bake in a preheated oven at 320°F for about 15-20 minutes, checking the baking time, which will vary depending on the size and thickness of the cookie.
