Sunday, May 19 2024

Neapolitan Mustaccioli, also called Mostaccioli or Mustacciuoli, are delicious spiced cookies that are part of the Neapolitan Christmas tradition.

Soft and very inviting, covered in a crunchy dark chocolate shell, they are a real treat to enjoy throughout the holiday season and beyond!


 

 

Why are these cookies called mustaccioli?

Mustaccioli are so called because when you look at them in profile, because of their rhomboidal shape, they resemble the thick and long mustaches that the gentlemen of olden times wore, and which were precisely called “mustacc.”

Therefore, this name derives precisely from this ancient aesthetic custom, which was very fashionable in the past among upper-class gentlemen.

 

 

 

 

 

 

 

YIELD: Makes 16 to 20

INGREDIENTS:

  • 1 + 1/2 cup +1 tbsp all purpose flour
  • 1 cup toasted chopped almonds
  • 1/2 cup sugar
  • 1 tbsp + 1 tsp honey
  • 1 tbsp apricot jam
  • 2 tbsp dark cocoa powder
  • 1 tsp dry roasted and ground (cinnamon, nutmeg, coriander seeds, anise seed, cloves)
  • 1 tsp baking powder
  • 3 tbsp + 1 tbsp water
  • 3 tbsp + 1 tsp orange juice
  • orange zest as needed
  • 1+ 1/2 cup dark chocolate
METHOD:
1. Combine the flour with the sugar
2. Add in the cocoa powder, orange zest, chopped almonds, mixed ground spices (cinnamon, nutmeg, coriander seeds, anise seed,cloves) and baking powder.
3. Make a well in the center of the flour mixture and add the water, orange juice and honey.
4. Using your hands, work the flour until it turns into a soft dough. Wrap in a cling film and leave to refrigerate for the entire night.
5. Next day take the dough from the refrigerator and lay it on the counter top. Use a rolling pin to roll out the dough and cut diamond shapes with the help of a sharp knife. Trim off the excess dough and roll it again to make more cookies.
6. Dissolve the apricot jam in the water. Apply this mixture on the cookies using a pastry brush.
7. Place the biscotti on a baking tray lined with parchment paper.
Bake in a preheated oven at 350 F for 15 minutes.
Melt the dark chocolate. Dip each biscuit in the melted chocolate. Leave to sit in the fridge for at least an hour. Serve with coffee or tea.
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