Mostaccioli Cookies
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5.0
12 reviews
Excellent
Mostaccioli Cookies
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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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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.
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.
- 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 Information
Show Details
Serving
1cookie
Calories
168kcal
(8%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
0.2mg
(0%)
Sodium
31mg
(1%)
Potassium
94mg
(3%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
13IU
(0%)
Vitamin C
2mg
(2%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 168kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 31mg | 1% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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