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Mustaccioli
5 from 2 votes

Mustaccioli

Mustaccioli are traditional soft and chewy dark chocolate-coated Christmas cookies from Naples that are flavored with warming spices and orange juice.

Prep Time
1 hr
Cook Time
15 mins
Resting Time
2 hrs
Total Time
1 hr 15 mins
Servings: 25 pieces
Calories: 245 kcal
Course: Dessert
Cuisine: Italian, Vegan

Ingredients

  • 1 lb flour , sifted
  • 1 cup ground almonds
  • 1¼ cup caster sugar
  • ¼ cup cocoa powder sifted, unsweetened
  • 1 teaspoon ammonium bicarbonate or baking powder, nutritional
  • ½ cup water
  • 6 tablespoons orange juice , freshly squeezed
  • orange zest of large
  • ½ teaspoon ground cinnamon
For the spice blend
  • 5 teaspoons ground cinnamon
  • 1 teaspoon nutmeg freshly grated
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon cloves ground
  • 1 teaspoon ground coriander
  • 1 teaspoon star anise ground
  • 1 pinch salt
For the chocolate
  • 1 lb dark chocolate (with 70% cocoa)
Equipment
  • Stand mixer
  • pastry brush
  • rolling pin
  • Cooling rack

Instructions

Spice blend
    Cup of Yum
  1. In a bowl, combine all the ingredients, and remove 2 teaspoons to use in the recipe. Keep the rest of the spice blend in an airtight container in a dark place.
Dough
  1. In the bowl of a stand mixer, combine the flour, ground almonds, sugar, sifted cocoa, ammonium bicarbonate (or 1 teaspoon baking powder), 2 teaspoons of the spice blend, the cinnamon, salt, and orange zest.
  2. Start mixing using the beater blade. Add the water and finally the orange juice little by little. The dough should not be soft, so add the orange juice very gradually.
  3. Roll out the dough, wrap in cling film, and let it rest for 2 hours in the refrigerator.
  4. Divide into two equal pieces, and roll out the first piece between two sheets of baking paper, until you have a rectangle that’s about ¾ inch (8mm) thick.
  5. Cut out diamonds of about 3 inches (7 cm), and carefully place, spaced apart, on a baking sheet lined with parchment paper.
  6. Collect the dough scraps and add them to the other dough and cut diamonds in the same way until all the dough is used up.
  7. Preheat the oven to 350 F (180°C), then bake in the center for 12 to 14 minutes.
  8. When cooked, place the mustaccioli onto a cooling rack, and allow to cool completely.
Chocolate covering
  1. Melt the chocolate in a double boiler.
  2. Using a pastry brush, spread melted chocolate on the back of the mustaccioli, and leave on the rack to harden.
  3. Finally, dip the other side into the chocolate, and set aside to harden for about 2 hours at room temperature before serving.