This Italian Mostaccioli Cookie Recipe is a classic and timeless holiday treat. They’re flavoured with a warm spice mixture, loaded with ground almonds and dipped in rich dark and white chocolate.
Origin Of Mostaccioli Cookies
The origin of this cookie is said to date back 300 hundred years before the birth of Christ and is rooted deep in Italian history. However, not all food historians seem to agree on this. The consensus is that the mostaccioli cookies have greatly evolved throughout the years.
In the old country, these cookies were made with Wine Must. It was used as a sweetening agent because of its high glucose content.
Wine Must is pressed grapes containing all components of the fruit. This was a time when sugar or even honey were not readily available and people made do with what they had on hand.
They were also made in different shapes and sizes with intricate patterns depicting historical animals. Or items such as baskets or even the palm. Some were made with jewel-like decorations. These were sold at auctions to raise money for charities.
It wasn’t until centuries later that this clove and cinnamon-scented cookie became popular. Most families nowadays have their unique way of making them. From sculpted cookies to biscotti-like shapes. Or the more popular diamond-shaped one that you see here today.
While some contain no leavening agent, yielding a harder cookie, these you see here today are soft and almost cake-like.
Let’s get baking!
Ingredients For Chocolate Coated Mostaccioli
Aside from the usual flour, sugar, baking powder and eggs…below is a list of standout ingredients for this Italian chocolate cookie.
- PISTO: Pisto is a spice mix consisting of cinnamon, nutmeg, cloves, coriander, star anise and black pepper. Don’t worry if you can’t find it in your area because it’s easy to make your own. And you can customize it to your tastes. I use a combo of cinnamon, nutmeg, cloves and black pepper in my cookies.
- ALMONDS: Use freshly roasted almonds for the ultimate taste and grind them to a fine texture.
- HONEY: I always have 100% pure unpasteurized honey on hand. Pasteurized honey will also do.
- COCOA POWDER: I use organic Dutch-processed cocoa powder.
- VANILLA: Use pure vanilla extract for optimal taste.
- ZEST: I prefer orange zest because it pairs well with dark chocolate. But you can use lemon as well or a combination of both.
- JUICE: If using orange zest, I’ll also add some of the juice or a splash of orange-flavoured liqueur.
- CHOCOLATE: For a richer flavour, use 70% dark chocolate or semi-sweet and good-quality white chocolate for coating the cookies. My preference is semi-sweet chocolate for the cookie dough and a darker chocolate for coating the cookies.
How to Make Mostaccioli Cookies
- 1- In the bowl of a stand mixer, beat the eggs together and then mix in the sugar and the honey until well combined.
- 2-Stir in the orange juice, zest and vanilla extract.
- 3- In a separate bowl, whisk together the flour, finely ground almonds, cocoa powder, cinnamon, nutmeg, cloves, black pepper, baking powder, and salt.
- 4- Add the flour mixture to the egg and sugar mixture until combined.
- 5- Stir in the grated chocolate
- 6- Wrap and chill the dough for 1 hour.
You’ll work with a very soft dough, so flour your work surface, rolling pin, and hands when shaping and cutting the cookies.
- 7- Cut the dough into four portions and roll one portion at a time into 1/2-inch thick. Use a 2-inch cookie cutter to form the diamond shapes and transfer them onto a parchment-lined baking tray. You can re-roll the scraps.
- 8- Bake in a preheated oven for about 8 to 10 minutes. I prefer mine softer, so 8 minutes is enough in my oven.
I used a 2-inch diamond-shaped cookie cutter to form the diamond-shaped cookies. You can also use a knife to cut them into diamond shapes.
I dip half the cookies in semi-sweet chocolate and the other half in white chocolate. This makes a lovely presentation when placed together on a large platter.
- 9- Melt the dark chocolate over a double boiler. Dip each cookie into the melted chocolate and transfer to a cookie rack to set the chocolate.
- 10- Repeat with the white chocolate, melting it in a double boiler and dipping the cookies. Before the white chocolate sets, dot the surface with dark chocolate using a piping bag or a small spoon. Run a toothpick through the dots to make pretty dark chocolate swirls over the white chocolate.
Make sure the chocolate has plenty of time to set before serving. If pressed for time, you can place the rack over a baking tray and transfer it to the fridge for the chocolate to set up quickly.
Serving Suggestions and Storage Tips
You can make the dough one day ahead before baking.
For longer storage, bake the cookies and let them cool completely before freezing. Then, allow them to come to room temperature before coating the cookies with the melted chocolate.
They also freeze well with the chocolate coating. However, you’ll need to line each layer with wax paper so the chocolate retains its smooth, unblemished coating.
When ready to serve, line them up in a single layer on a serving platter to defrost and enjoy with your favourite hot beverage.
These Italian chocolate-coated cookies bring a nostalgic feel to your family gathering.
With their unique shape, rich chocolate flavour and chewy texture, they’re sure to be a hit at any family gathering.
So why not give them a try and discover the joy in every blissful bite? They may just become a new family favourite cookie!
Happy baking dear friends!
This post was originally published on December 1, 2017, and republished on December 22, 2024, with updated content and photos.
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Italian Mostaccioli Cookie Recipe
Ingredients
COOKIE DOUGH
- 3 cups all purpose flour (410g)
- 2 cups roasted almonds, measured whole then finely ground (265g )
- 1/3 cup baking cocoa powder, dutch processed (30g)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch black pepper
- 2 teaspoons baking powder
- pinch of salt
- 4 large eggs
- 3/4 cup granulated sugar (160g)
- 3/4 cup honey (260g)
- orange zest (from 1 large orange)
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange juice (or orange liquor)
- 3 ounces coarsely grated semi-sweet or bitter sweet chocolate
CHOCOLATE COATING
- 12 ounces semi-sweet or bittersweet chocolate
- 12 ounces white chocolate
Instructions
- Preheat the oven to 350 degrees F.
- Line 4 cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, finely ground almonds, cocoa powder, cinnamon, cloves, nutmeg, black pepper, baking powder and salt, then set aside.
- Using a stand mixer or hand-held mixer, beat the eggs together.
- Mix in the sugar and honey, beating until well combined.
- Stir in the orange zest, the vanilla extract and orange juice.
- Slowly mix in the flour mixture until combined.
- Stir in the grated chocolate.
- The dough will be very soft and pliable. Cover and chill for 1 hour.
- Working with small portions of the dough at a time (about one heaping cupful), transfer to a floured surface. Or divide into 4 equal portions.
- Use a floured rolling pin to roll the dough to about 1/2 inch thick.
- Use a 2-inch diamond cookie cutter to shape and cut out the cookies and then transfer them to the prepared baking sheet while spacing them about 1 inch apart. (dipping the cookie cutter in flour before each use will help for easy release.)
- Re-roll the scraps to shape and cut just 1 more time.
- Bake in the preheated oven for approximately 8 to 10 minutes. The cookies should still be slightly soft to the touch when ready.
- While one batch is baking in the oven continue rolling and cutting with the remaining dough.
- Make sure the cookies cool completely before dipping in chocolate.
CHOCOLATE COATING
- Melt the dark chocolate using a double boiler for best results.
- Dip half a batch of the cookies into the melted dark chocolate and place on a cooling rack till the chocolate sets.
- Repeat by melting the white chocolate and coating the remaining cookies.
- Before the white chocolate sets, use a piping bag filled with dark melted chocolate to dot the tops, then run a toothpick through the dots to create a pretty pattern. A small spoon will also do.
- Allow for the chocolate to set completely before storing.
- Enjoy with your favourite hot beverage.
foodzesty says
Looks absolutely divine!!! 🙂 Thank you for sharing 🙂
Marisa says
Thanks so much, they were a joy to make!
foodzesty says
Your welcome 🙂 I am sure they were 🙂
ardea says
is there a gluteen free receipe
Marisa says
Ardea, unfortunately, I don’t have a gluten-free version of this recipe.
sugarlovespices says
Such memories of eating mostaccioli with my family! Mostly bought at country fairs, some werevgreat, some hard as a rock, but all, with that unmistakable clove, cinnamon, and cocoa flavor! These are so pretty, and I’m sure they taste fantastic!!
Marisa says
My childhood memories too were of the rock hard variety and when testing out this recipe my husband and I both agreed on two things….they had to be soft and with not too much cloves in them and then simply to switch them up a little I decided to coat half the batch with the white chocolate and create the dark chocolate swirls! We both agreed those were the best, but then again we’ve always had similar tastes…thank goodness! Thanks so much for dropping by!
anotherfoodieblogger says
Those are absolutely gorgeous cookies, Marisa! And so perfect for the holidays!
Marisa says
Thanks Kathryn, cut out cookies are always fun for the holidays!
chef mimi says
Oh my goodness those are beautiful! Too pretty to eat! (Not really)
Marisa says
Lol…thanks Mimi! I thoroughly enjoyed making them and eating them of course?
maria says
I have so many wonderful memories of my Mom making mostaccioli… it would not be Christmas without these cookies. This looks like a wonderful variation Marisa… with my freshly made batch of limoncello, I can’t wait to try your recipe. Thanks for sharing ♥
Marisa says
I’ve only ever made Limoncello once! Maybe it’s time to make more because I’ve just about used up most of mine testing out these cookies and not all of it went in the cookies? Thanks Maria!
thecozeehomecom says
Yum! These look so pretty! Putting them on my baking list! Thanks for sharing. 🙂
Marisa says
Hi Christy, glad to hear you like them….they’re quite fun to make! Thanks for dropping by!
Food Meanderings says
Wow- what a cool and interesting history this cookie has! And it looks delicious.! I think I just found a new addition to my baking tray:)
Marisa says
Although this cookie goes way back it’s still very much enjoyed by both the older generation as well as the young and extremely popular during Christmas! Glad you like them and thanks so much!
Green Del(h)i says
Wow, these cookies look so gorgeous, fancy and absolutely delicious!
Marisa says
Thank-you, it’s a fun afternoon project with sweet rewards?
Anna says
Hi Marisa, my mom made this cookie every xmas, always intimidated to try, your recipe looks easy to make, I was wondering how many cups come out of the ground almonds an can we use almond meal/powder instead
Thank you
Marisa says
Hi Anna, it really is not any more difficult then doing any type of cut out cookie. Give yourself some unhurried time with a little bit of background music and enjoy 🙂 I haven’t ever tried them with almond meal so I can’t really say. However, I did grind my almonds very finely and I would say 1 cup of whole almonds yielded roughly 1 1/4 cup ground. If you do try them with almond meal feel free to come back and let me know how it goes! Thanks so much.
Anna says
Hi Marisa I will be attempting to make these, just to confirm is it the 2 cups of almonds ground yield 1 1/4 cup ground? U mention 1 cup just want to make sure. Thank you
annika says
I’ve never had these! … but then again, I’m not of Italian heritage. They look absolutely gorgeous with a blend of all the best flavours.
Marisa says
They’re mostly popular around Christmas time and most families have their own unique way of making them! For some it just would not be Christmas without mostaccioli cookies! Thanks Annika!
StefanGourmet says
They look great! I’ve never seen them before. Do you know which region in Italy they are from? Apart from the chocolate and shape the recipe reminds me of certosino di bologna.
Marisa says
Thanks Stefan! Them seem to have originated from Southern Italy in Calabria and some historians believe they are of Arab influence. I’ve never heard of certosino di bologna before….I love hearing about and discovering new foods!
Maria Giraldi says
Hello Can you tell me why my cookies seem to be leaving little spots on the chocolate?
Marisa says
Hi Maria, I think you have what is referred to as a “sugar bloom” which is basically moisture retained by the chocolate. Sometimes this occurs from the manufacturer during the Chocolate making process but this can also happen during storage if our chocolates are kept in damp humid rooms. As a safe bet always keep Chocolate in a cool dry place. Also when I work with chocolate as a coating I always buy well packaged ones and I never use the ones that have been opened in my pantry. Having said that though it’s not something we can always avoid and it doesn’t mean your Chocolate went bad! Hope this helps.
Markus Mueller | Earth, Food, and Fire says
Wow these look delicious(and beautiful!). Do they freeze ok if I make a batch ahead of time?
Marisa says
Hi Markus, I actually stashed some away in the freezer unglazed. I prefer to glaze them the day of serving so that they are at their prettiest then but they keep well for a few days in a cool dry place. Thanks for dropping by Markus!
pblevitt says
Marisa, these bring back so many memories, especially the reference to those made with moulds. Mostaccioli are typical of Calabrese dolce, especially at holiday time. I have actually never made them, but have collected quite a few recipes. Yours look wonderful and would be a special addition to my cookie trays.
Marisa says
I’m glad to hear they bring back fond memories Paula and hope you get to try them one day. My recollection of these cookies were more the harder and dry variety but my husband and I both agree on these softer ones. Thanks so much?
Nadia says
Marisa they are absolutely beautiful. We have never made mostaccioli in my family but I am now compelled to try out your recipe. I find particularly intriguing the addition of limoncello. Thanks for sharing!
Marisa says
Thank you Nadia! My aunt would make them when we were younger but these are slightly different in texture then hers were…they’re much softer and the black and white combination makes a lovely presentation! Hope you get to try them!
annie@ciaochowbambina says
These definitely need to go on the holiday baking list! My father will love them! He loves a cookie with the flavor of clove added! These are gorgeous, my friend!
Marisa says
Thanks so much Annie….cloves are one of those spices you either love or hate! Hope you get to try them and I’m sure your did will love them, they’re so much fun to make!
marcellinaincucina says
I have just found your beautiful blog with delicious recipes! These mostaccioli look amazing! I have never made them but i love them. I have never had them with the chocolate glaze, though. I look forward to your recipes.
Marisa says
Thanks so much Marcellina! The chocolate glaze is a must in my opinion, they’re truly fun to make!
savvy silviasilvia says
Hi, I’m Italian born and raised in the States and now live in Australia. I was given a recipe similar to this by a friend but didn’t know what it was called. Now I know!! I’ve been making them for years without knowing what I was making, just that they were delicious. I’m so glad I tried to find them because I found you. Like you, but for different reasons, I’m trying to recreate the tastes of my childhood and am happiest in my kitchen. I can’t wait to try some of your recipes. Hope you have a wonderful Christmas!
Marisa says
Growing up all cookies were called Biscotti so I love finding the actual traditional names to various sweet treats. Mostaccioli are probably one of the oldest traditional cookies around and I enjoyed switching them up with the white chocolate! Thanks for your lovely comment and have a wonderful Christmas as well!
Silvia says
Thank you for replying. In fact my friend said they were biscotti di natale. I hope you have a wonderful Christmas too! 🙂
Marisa says
Thanks so much Silvia!🤗
Hetal says
hi Marisa, can you suggest a substitute for eggs?
Marisa says
Hi Hetal…Ive never tried an egg alternative in this cookie recipe before, although there seems to be a trendy option in vegan baking and that is a mix of ground flaxseeds and water.
1 tablespoon of ground flaxseed with 3 tablespoons of water which is mixed till thickened=1 egg.
Again, I’ve never tried it but if you give it a go do let me know how it turns out!
Antoinette says
Mostaccioli actually come from the Campania region in Italy. Different variations are now found all over southern Italy. When I lived there Christmas wasn’t complete without them. This version is delicious and so much easier to eat than the original hard version. Thank you for your recipe ! 🙂
Marisa says
Thanks Antoinette and glad you liked them! I too am a fan of the softer variety and these are simply wonderful! Thanks so much for dropping by and commenting!
Gina says
Hi I have a vegan recipe for these. This is the recipe my grandmother used, but other family members had variations of the recipe, some very similar to yours! This is a very simple recipe, but surprisingly cake-like and delicious!
2 cups sugar
1 cup water
1 cup cocoa
1/2 cup vegetable oil
1 1/2 TBSP baking soda
1 TBSP cinnamon
1 TBSP cloves
4 cups flour
Mix all ingredients together. Roll into 1 inch balls, cut into 1/2 in. thick diamonds or make into small loaves. Bake at 400 degrees F for 10 minutes. Glaze after cooling.
Glaze: 1 cup confectioners sugar, 1 cup of cocoa and water to desired consistency. (Go slow with the water).
Dip balls or diamond shaped cookies, let dry thoroughly before placing on plate or tray.
For loaves spoon glaze on loaves and smooth out with spoon or pastry brush. Let dry thoroughly and slice width wise about 1/2 an inch thick slices. (Like biscotti)
Marisa says
Oh my! Thats wonderful! My son is vegan so I definitely need to try your version. Thank you so much for sharing it…it’s so kind of you!
Micheline says
Hi, I made these this Christmas and they turned out so good! The best I’ve ever tasted. Just like my parents used to make.
Marisa says
I’m so happy to hear that Micheline! I find them quite fun to make…especially the dipping in chocolate part! Thanks so much for stopping by and commenting, I so appreciate it!
Betty says
Hi!
Will you please explain the yield for the cookies? Does it make 6 cookies,
6 1/2 dozen cookies (78 cookies) or
6 batches of 1/2 dozen cookies (36 cookies)
I need a large yield and want to be sure to make according to the correct amount. Can’t wait to try them!
Thank y ou!
Marisa says
Hi Betty, it’s 6 and a half dozen cookies. I’m always for big batch cookies myself…enjoy!
Samantha says
So these freeze well?
Marisa says
Samantha, yes they freeze well.
Linda says
Hi Marisa,
I have baked your recipe a few times and they are a new favorite cookie for the holidays and weddings (many Pittsburgh weddings have a cookie table. Family members bake a few dozen of their favorite cookies to be included in the celebration.).
My question is can I make the dough the day before and refrigerate it and bake it the next day?
Thank you.
Marisa says
Linda I’m happy to hear you’re enjoying these cookies. Although I’ve never made the dough ahead of time I don’t see why not. I’ll test it out next time I make them and I’ll update this post. Thanks so much!
Suzan says
Hi just wondering if you have a recipe for Italian Napoli biscuits. I love them but just can’t find the recipe anywhere .
Marisa says
Hi Suzan, are you referring to Mostaccioli cookies? If not can you describe the cookies you have in mind? If so here’s the link, https://marisasitaliankitchen.com/italian-mostaccioli-cookie-recipe/
Anna says
Hi Marisa , my mom and I have been making them for the past 65 years ….our recipe is a little different but the same idea and same name. My children have been calling them Ninni (nonna) cookies. We’re from Abruzzo
And came to Canada 1959. We have always made them for Christmas and special occasions. Also at Easter I make pupi and cavalli and also Easter bunnies with my grandchildren’s name written on them .And on Valentine’s Day I make big hearts . I’ll try to send some pics. Love your blog.
Marisa says
Thanks so much Anna for your comment! I love that “Ninni- Nonna” name for your cookies and that you traditionally make them for those special holidays. I can tell you bake from the heart and am sure your family appreciates this. I’ll have to try those different shapes and glad you’re enjoying the blog!
Dan says
Hi, I had these (basic recipe) as a kid, very nice.
However having just returned from Italy, I bought some from a bread & cookie baker in the old part of Naples. They appeared to have an additional pink component, which I couldn’t 100% identify. They were also very moist compared to the traditional (basic) drier cookies.
After a lot of pondering, I think the pink ingredient was dried & ground (red flesh) figs.
Does anyone have any leads / confirmation and a recipe for the version I described?
Thanks
Dan