Mostaccioli
Mostaccioli is a classic Italian dessert that is known for its distinctive
diamond shape and rich chocolate flavor. This delightful treat is made with a
combination of cocoa powder, almonds, honey, and spices, and is often enjoyed
during festive occasions and celebrations. In this article, we will explore
the history, ingredients, variations, serving suggestions, and cultural
significance of Mostaccioli, along with some tips for making them to
perfection.
Introduction to Mostaccioli
Mostaccioli, also known as Mustaccioli, Mustazzoli, or Mustacioli, is a
traditional Italian cookie that has been enjoyed for generations. These
cookies are typically shaped like diamonds and have a firm and slightly
crunchy texture. The key ingredient in Mostaccioli is cocoa powder, which
gives them a deep, rich chocolate flavor. Mostaccioli is often enjoyed during
special occasions, such as Christmas, Easter, and weddings, and they are a
beloved treat in many regions of Italy.
History and Origin of Mostaccioli
The history and origin of Mostaccioli can be traced back to ancient times, as
variations of this treat have been enjoyed in different cultures for
centuries. In Italy, Mostaccioli has a long-standing tradition that dates back
to the Middle Ages. These cookies were often made by nuns in monasteries and
were given as gifts during religious festivals and celebrations.
Mostaccioli is believed to have originated in the southern regions of Italy,
particularly in Calabria, Abruzzo, and Puglia, where they are still popular
today. The name “Mostaccioli” is derived from the Latin word “mustaceus,”
which means mustache, due to the diamond shape of the cookies resembling a
mustache.
Ingredients and preparation of Mostaccioli
Mostaccioli is made with simple and wholesome ingredients that come together
to create a unique and delicious cookie. The main ingredients include almond
meal or ground almonds, cocoa powder, honey, spices such as cinnamon and
cloves, and sometimes a splash of liqueur for flavoring.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups mostaccioli (or other small dry pasta)
Instructions:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper
and set aside. - In a medium bowl, whisk together the flour, baking powder, baking soda,
cinnamon, allspice, and nutmeg. - In a large bowl, beat together the brown sugar, granulated sugar, olive
oil, vanilla extract, and egg until well combined. - Slowly add the dry ingredients to the wet ingredients and mix until just
combined. - Fold in the mostaccioli until evenly distributed.
- Drop heaping tablespoons of dough onto prepared baking sheets, spacing them
at least 2 inches apart. - Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Allow cooling on the baking sheet for 5 minutes before transferring to a
wire rack to cool completely. Enjoy!
To prepare Mostaccioli, start by mixing almond meal or ground almonds with
cocoa powder, honey, spices, and liqueur (if using) in a bowl until a dough-like consistency form. The dough is then rolled out into a rectangular
shape and cut into diamond shapes using a sharp knife or a cookie cutter. The
cookies are then baked in the oven until firm and slightly crunchy.
Traditional variations of Mostaccioli
Mostaccioli is a versatile treat that can be customized with variations in
ingredients and flavors to suit individual preferences. Here are some
traditional variations of Mostaccioli:
Mostaccioli with nuts: Some recipes call for the addition of chopped
nuts, such as walnuts or hazelnuts, to the dough for added crunch and flavor.
Mostaccioli with spices: The spices used in Mostaccioli can vary, with
some recipes calling for cinnamon, cloves, nutmeg, or allspice to add warmth
and depth of flavor to the cookies.
Mostaccioli with liqueur: While not a traditional ingredient, some
recipes may include a splash of liqueur, such as rum or brandy, to add a
subtle boozy note to the cookies.
