Mostaccioli napoletani

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Mostaccioli napoletani
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340
Calories per serving
  • Vegetarian
  • Energy Kcal 340
  • Carbohydrates g 50.2
  •   of which sugars g 30.9
  • Protein g 5.7
  • Fats g 12.9
  •   of which saturated fat g 5.64
  • Fiber g 2.8
  • Sodium mg 19
  • Difficulty: Easy
  • Prep time: 2 h
  • Cook time: 30 min
  • Makes: 20 pieces
  • Cost: Average
  • Note + the resting time of the dough and cooling of the cookies

PRESENTATION

Neapolitan mostaccioli are those diamond-shaped Italian Christmas cookies that just light up Naples when the holidays roll around. Really, they’re not your everyday cookies. They’re thick, a little tender inside, and totally smothered in dark chocolate. Now, what sets them apart? It’s the pisto. That spice mix? Smells just like Christmas in Naples. You catch hints of cinnamon, cloves, and all those spices making the kitchen feel, you know, really inviting.

These mostaccioli fit right in with holiday treats like rococò, struffoli and zeppole. Folks in Campania start making these on December 8th—super early—right through Christmas and New Year’s. Spot them at a bakery or on a family table, and yep, it’s a sign the holidays are here. Tradition runs deep with Neapolitan mostaccioli, and the fun really is in breaking into that thick chocolate shell. Inside? A slightly moist, spiced center.

The cookie dough has this really good almond flavor. And when you bite into it, it’s a blend of sweet, spiced, and rich chocolate that’s just unforgettable. Compared to other traditional Italian cookies from the region, these are way way bolder, thanks to the pisto and that generous chocolate layer. You’ll see how mostaccioli hold their own next to other Neapolitan desserts, thanks to their unique diamond shape and crisp edges.

In Naples, folks love sharing these during big family meals. Everyone has their twist—maybe orange zest or a touch of honey for extra depth. Plus, the best part? These cookies make the whole house smell like a Neapolitan bakery, filling the air with unmistakable holiday spice. It’s not the same without a plate of these on the table during those festive nights—laughter, good company, making the season special. Seriously good times.

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INGREDIENTS

340
Calories per serving
Ingredients for About 20 Pieces
Type 00 flour 4.3 cups (500 g)
Sugar 1 ½ cup (300 g)
Water 1 cup (250 g)
Chopped almonds 1 ½ cup (150 g)
Unsweetened cocoa powder ¼ cup (30 g)
Orange peel 1
Ratatouille 0.3 tbsp (5 g)
Baker's ammonia ½ tsp (3 g)
For the Coating
Dark chocolate 1.1 lbs (500 g)
Preparation

How to prepare Mostaccioli napoletani

To prepare Neapolitan mostaccioli, start by pouring the flour, almond granules 1, and sugar 2 into a bowl. Then sift the unsweetened cocoa powder 3,

the pisto 4, and the ammonium bicarbonate 5. Finally, grate the orange zest 6

and mix everything well 7. Gradually pour in the room temperature water, paying attention to the necessary amount: the dough might require slightly more or less. As you pour in the water, knead with your other hand 8. Once you have a homogeneous mixture, transfer it to the pastry board 9.

Knead it by hand until all the ingredients are well combined 10. Wrap the dough in parchment paper and let it rest in the refrigerator for at least an hour 11. After the time has passed, roll out the dough with a rolling pin between two sheets of parchment paper 12

and obtain a surface about 1/4 inch thick 13. From this, cut about 20 diamonds with sides measuring approximately 2 and 3/4 inches 14. As you get the shapes, transfer them to a baking sheet with parchment paper, spacing them out 15.

Place 8 diamonds at a time on the baking sheet and proceed with the various batches: bake in a hot oven at 356°F for about 18 minutes 16. Once baked, let them cool completely on a wire rack before glazing. Coarsely chop the dark chocolate 17 and let it melt in a double boiler, stirring to prevent burning 18.

If you prefer, you can dip the mostaccioli directly in the melted chocolate and then let them set on parchment paper. Alternatively, for a more visually appealing result, you can cover one part first by holding the cookies by the tip and drizzling them with chocolate with a spoon 19. Place on a wire rack with a sheet of parchment paper underneath 20, and let dry in a cool place until the chocolate is completely set 21.

Then turn the mostaccioli onto a sheet of parchment paper and place them on the wire rack. Re-melt the chocolate and cover the other side as well 22. Let the chocolate set again in a cool place 23. Your Neapolitan mostaccioli are now ready, just enjoy them 24!

 

Storage

Neapolitan mostaccioli can be stored for about ten days, keeping them covered and in a cool place. It's better not to store the dough in the refrigerator for too long as it would absorb too much moisture, compromising the texture.
Freezing is not recommended.

Advice

If you prefer Neapolitan mostaccioli a bit crunchier, extend the baking time to 20-22 minutes, whereas if you prefer them softer, shorten to 13-15 minutes. Some versions include adding a layer of apricot jam, while others even fill them with the same jam. For a less rustic texture, you can add almond flour or make a mix of flour and almond granules. Some people also add candied citron and orange to the dough; if you like them, why not try this tempting variant!

How is Pisto Prepared?

Pisto is an aromatic spice mix, these must be well balanced to give the famous traditional sweets their distinctive aroma and flavor. If you cannot find it in stores or online, you can try making it yourself. Simply grind in a mortar:
- 15 g of white pepper,
- 5 g of grated nutmeg, 
- 13 g of cinnamon powder,
- 2 g of cloves,
- 5 g of star anise seeds.
Once you have a very fine powder, toast it in a pan for a few moments, being careful not to burn it. Finally, store in a jar and use according to the quantities described in the recipe. The mixture keeps for several months.

Curiosity

Mustaccioli are common in many regions of Italy and often carry different names, including mostaccioli, mustacciuoli, mustazzoli. The name likely derives from the Latin word mustum, meaning must. Indeed, in ancient times these two ingredients were used to flavor the cookies. Over time, the custom of using them was lost, and the ingredients were replaced by water and pisto (a spice mix). Each region presents its version, but it is quite common to mix flour, honey, candied fruit, and water. Finally, these cookies are coated with a dark chocolate glaze. In Campania, the windows of pastry shops are crowded with various traditional sweets among roccocò, struffoli, susamielli, divinamore, and, not least, Neapolitan mostaccioli. These delicacies are prepared throughout the Christmas holiday season. Variants of these mostaccioli exist, such as those lightly brushed on the surface with apricot jam, as done for raffiuoli. Other times, the jam is used to fill the mostaccioli. Finally, other versions feature a white chocolate glaze.

For the translation of some texts, artificial intelligence tools may have been used.
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