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MOSTACCIOLI
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Southern Italian Spiced Cookies

for the dough
2 cups (280 gr) flour
1 cup (200 gr) sugar
1/3 cup (80 cc) water
1/4 teaspoon cinnamon powder
1/4 teaspoon ground nutmeg
1/4 teaspoon round cloves
1/4 teaspoon ground black pepper
grated zest of 1 orange
1/2 teaspoon baking powder
1/2 teaspoon baking soda

The name of these cookies comes from the Latin mustacea, a cake made out of “must” that is the unfermented grape juice. Cato describes this cake as a combination of rye flour, cumin, cheese, anise, and eggs, wrapped in bay leaves.

In the modern traditional recipe there is not much left of the ancient Roman one, other than the similarity in the name. But mostaccioli have been traditionally very popular all throughout central and southern Italy for centuries.

There are many different versions, some containing honey or chocolate, some harder or softer, but all very rich in every sort of spices.

Mostaccioli can become very tough if they become dry, but the chocolate icing help keep them soft for longer time.

preparing the dough

Combine in a bowl flour and sugar.

In a small bowl mix together the water, cinnamon, nutmeg, cloves, pepper, orange zest, baking powder and baking soda.

Add the water/spices mixture into the flour and mix until a dough starts forming. If the dough is too inconsistent a little more water maybe necessary.

Transfer the dough to a lightly floured work surface and knead it until smooth. Avoid working the dough too much or it may toughen.

Form a ball, cover with plastic wrap and set aside at room temperature for about one hour. Preheat oven 325 F (175 C).

Transfer the dough back to a floured working board.
Flatten with a rolling pin to about 1/4- inch thick, approximately 9” x 12” (22 x 30 cm).

Using a pizza wheel, cut first in strips about 2 inch wide.

Then cut diagonally to form rhomboidal shapes.

Transfer to a cookie sheet lined with parchment paper, and bake for approximately 30 to 40 minutes, until light golden.

preparing the icing
This icing is not traditional Italian, but is very practical. In fact hardens quickly, but stays melt long enough for you to use it. When is dry has a very shiny and smooth patina. If becomes too hard, just add a little bit of water and place it back on the stove until melt again.

When ready transfer the mostaccioli to a rack to cool.

Chop finely the chocolate. In a saucepan bring to a boil the water, sugar and syrup.

Remove from the stove and combine the chopped chocolate until fully melt.

Turn the mostaccioli upside down. Using a pastry brush paint with the chocolate the bottom of the mostaccioli. When the chocolate is hard, after about 10 minutes, paint the sides and top of the mostaccioli with abundant chocolate icing and set aside for the chocolate to harden.

Printer friendly recipe

for the icing
6 oz (200 gr) semisweet chocolate
1/4 cup (60 cc) water
1/4 cup (60 cc) corn syrup (light)
3/4 cup (150 gr) sugar