Mostaccioli Cookies

Course: Dessert

Cuisine: Italian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 168kcal

Author: Andrea Soranidis

One of the best Italian Christmas cookies, this authentic Italian mostaccioli cookies recipe calls for easy ingredients and no butter or eggs.

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Metric - US Customary

Ingredients

500 g all purpose flour or flour 00
150 g sugar
150 g almond flour
35 g cocoa powder
2 teaspoon baking powder
2 teaspoon cinnamon or pisto*
1 orange zest and juice
150 g honey
100 ml water lukewarm
200 g dark chocolate

Instructions

Preheat oven to 360°F/180°C with the fan option off (or 320°F/160°C with the fan option on). Arrange the oven tray onto the middle shelf.
In a large bowl whisk the flour, sugar, almond flour, cocoa powder, cinnamon and baking powder, then add honey, orange zest and juice.
Slowly pour in the water, and mix with your hands until you have an even and elastic dough. You might need a little more water, if so, add 1 extra tablespoon at a time until the dough is compact and elastic and no longer sticky.
Roll the dough between two sheets of parchment paper, about ½" thick and cut the cookies using a diamond-shaped cookie cutter. Transfer them on a baking tray.
Bake the mostaccioli cookies for 15 minutes, then remove the baking tray from the oven and allow them to cool completely, then transfer them on a cooling rack. Arrange a baking tray under the cooling rack.
When the cookies are cool, melt the chocolate in a double boiler over simmering water or in the microwave, and allow it to cool slightly. Pour melted chocolate over each cookie so that one side is completely covered, using a knife to help spread the chocolate if needed. Let the chocolate harden completely then serve the cookies.

Video

Notes

US Cups: Click on the button "US Customary" for cup amounts, please note that I use grams for all my baking recipes because they're accurate and offer consistent results.

*Pisto: This Neapolitan mix of spices is made by mixing 1 tablespoon of cinnamon, 1 teaspoon of star anise, 1 teaspoon of nutmeg, and 1 teaspoon of cloves. You can substitute it with cinnamon powder.

Honey: You can substitute honey with agave nectar to make vegan mostaccioli cookies.

Cookie cutter: If you do not have a diamond cookie cutter, you can cut the dough into 2" wide strips. Cut strips on a 60° angle 2" apart to create diamonds.

Storage tips: Store your Italian mostaccioli cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 1 week.

Freezing tips: I like to freeze my mostaccioli without the chocolate glaze. Once you need them, thaw them in the fridge overnight, then glaze them with chocolate a few hours before serving.

Nutrition