Mustaccioli Cookies (or Mostaccioli Cookies) are a traditional Italian Christmas recipe from the southern region of Italy. This variation is from Naples and consists of a spiced, cocoa cookies dipped in chocolate.
12ounces(340 grams) bittersweet chocolate (more if needed)
To Finish the Cookies
Instructions
Preheat oven to 350ºF/180ºC. Spread the almonds out onto a baking sheet and toast for 8-10 minutes or until smelly toasty and fragrant.
Remove and allow to cool before chopping finely but not like ground almonds.
In a large bowl mix the flour with the sugar, sifted cocoa, chopped almonds, spices, grated orange peel, baking powder and salt. Add the honey, extra virgin olive oil, dark rum, and water. Combine and knead until you have a smooth, soft but not sticky dough.
Cover with cling film and let the dough rest for at least 30 minutes in the fridge but also overnight if desired.
Before rolling out the cookies, preheat the oven at 350ºF (180°C) and line two large baking sheets with non stick parchment paper.
Remove the dough from the fridge, flatten a little with your hand and dust lightly on both sides with flour. Roll out the dough between two sheets of non stick parchment paper to a thickness of about ½ inch (7-8mm).
Cut out the shapes using a 2 inch (5 cm) diamond mold or cut the dough using a knife and a ruler.
Transfer the cookies to a baking tray lined with baking paper, placing them slightly apart.
Bake in the preheated oven for 8-10 for or 12-14 minutes for harder.
When ready transfer to a wire cooling rack and allow to cool completely.
To glaze the mustaccioli cookies, cut the chocolate into small pieces and then melt in the microwave or in a bain-marie. Use two forks to dip the cookies into the melted chocolate. Let the excess chocolate drip off then put them back on the parchment paper or on a wire rack to allow the chocolate to set.
Notes
Tips for Success
Over baked cookies will be very hard and ovens vary so baking time can differ. If you're not sure, bake one cookie to test the time required in your oven.
This cookie dough can be sticky. Be sure to chill it. If you have trouble rolling it out, sprinkle with a little extra flour.
The traditional spice for these cookies is called "pisto". If you have access to it, substitute the cinnamon, cloves and nutmeg for "pisto".
When dipping the cookies, be sure to have chocolate completely melted. I use baking chocolate otherwise it well need to tempered to set.
A alternative to completely coating the cookies in chocolate is to dip half or just the top in chocolate. Or drizzle with chocolate.