Mostaccioli are traditional sweet treats from Southern Italy, especially popular during the festive season. Each region has its own version: Apulian mostaccioli are made with fig molasses, those from Abruzzo and Calabria are honey-sweetened and tender, while the Neapolitan variety boasts a distinct almond flavour.Here, we’re sharing the classic Neapolitan recipe, perfect for Christmas—but the festive season is long enough to try them all, alongside other chocolate-based holiday delights! Mostaccioli: Origins The name mostaccioli (or mustaccioli) derives from mosto (grape must), as these sweets were originally flatbreads made using grape must. Over the centuries, the recipe evolved, gradually incorporating new ingredients to become what we know today. The version below is the most popular in Naples and its surrounding areas and appears in patisseries as early as December! The Original Neapolitan Mostaccioli Recipe These indulgent, diamond-shaped chocolate biscuits are coated in dark glaze and flavoured with pisto, a fragrant spice blend used in traditional Neapolitan baking, replacing the grape must used in the past.Here’s how to make soft, melt-in-the-mouth mostaccioli—plus a gourmet twist to enjoy all winter long! Ingredients 500 g plain flour 200 g sugar 250 g water 100 g peeled almonds Zest of 1 orange 30 g unsweetened cocoa powder 1 heaped tsp pisto spice mix 3 g baking ammonia (ammonium bicarbonate) 500 g Venchi dark chocolate (or extra dark) for the glaze Prep time: 1 hr 20 mins (including resting and baking)Difficulty: Very easy Method – Soft Neapolitan Mostaccioli Prepare the nut mix: Chop almonds into coarse crumbs (by hand or in a food processor, pulsing briefly to avoid overheating and releasing oils). Combine dry ingredients: In a bowl, mix sifted flour, cocoa powder, sugar, almond crumbs, pisto, and baking ammonia. Add grated orange zest and stir well. Add water gradually: Pour in the water a little at a time, whisking until smooth. The dough should be homogeneous and easy to work with. Rest the dough: Roll out to about 1 cm thickness, cover with baking paper, and chill in the fridge for 30 mins—this ensures the mixture firms up. Shape and bake: Cut the dough into traditional diamond shapes, place on a baking tray lined with parchment, and bake at 180°C for 20 mins.(Tip: Don’t overcrowd trays—bake in batches to ensure even cooking.) Glazing the Mostaccioli While baking, start the glaze: Melt the Venchi dark or extra dark chocolate in a bain-marie. For a richer, more luxurious finish, add 100 g of cocoa butter to the melted chocolate. Once biscuits have cooled, dip them into the glaze and set them on a wire rack until firm. Variant: Rum-Infused Mostaccioli These biscuits are so delicious you might want them beyond Christmas! For an after-dinner winter treat, add a small cup of rum to the dough before mixing in water.For a child-friendly twist: replace rum with a drizzle of fig honey, reducing the sugar and spice slightly for balance.
