Mostaccioli Napoletani
These traditional Neapolitan spice cookies are diamond-shaped, soft, and fragrant with a blend of warm spices. Coated in a simple chocolate glaze, they are a beloved treat for holidays and celebrations. The dough is easy to work with, resulting in a delightful texture.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 221 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 100 gsugar
- 20 gcocoa powder, unsweetened
- 1 tspcinnamon, ground
- 0.5 tspnutmeg, ground
- 0.25 tspcloves, ground
- 1.5 tspbaking powder
- 1 tsporange zest
- 50 ghoney
- 80 mlwater, warm
glaze
- 150 gdark chocolate, roughly chopped
- 1 tbspvegetable oil
Equipment
saucepan · rolling pin · large bowl · wire rack · baking sheet · parchment paper · knife · whisk · heatproof bowl
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, cinnamon, nutmeg, ground cloves, and baking powder.
About 2 min
Cook’s note: Ensure all dry ingredients are well combined to distribute the spices evenly.
- 2
Add the orange zest to the dry ingredients and mix.
About 1 min
- 3
Pour in the honey and warm water, then mix with a spoon until a shaggy dough forms.
About 2 min
- 4
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: Do not over-knead; the dough should be firm but pliable.
- 5
Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 2 hours.
About 2 hr
Cook’s note: Resting the dough allows the flavors to meld and makes it easier to roll out.
- 6
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 15 min
- 7
On a lightly floured surface, roll out the rested dough to about 5mm (1/4 inch) thickness.
About 3 min
Cook’s note: Aim for an even thickness for uniform baking.
- 8
Cut the dough into traditional diamond shapes using a knife or a pastry cutter.
About 5 min
Cook’s note: You can cut them into rectangles first, then slice diagonally to create diamonds.
- 9
Carefully transfer the cookies to the prepared baking sheet, leaving a little space between each.
About 2 min
- 10
Bake for 12-15 minutes, or until the cookies are firm to the touch but still slightly soft in the center.
About 15 min
Cook’s note: Do not overbake, as they can become dry.
- 11
Remove the cookies from the oven and let them cool completely on a wire rack.
About 15 min
Cook’s note: Cooling completely is crucial before glazing.
- 12
Prepare the chocolate glaze by melting the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method) or in the microwave in short bursts.
About 5 min
Cook’s note: Stir frequently to prevent scorching the chocolate.
- 13
Once melted, stir in the vegetable oil until the glaze is smooth and shiny.
About 1 min
Cook’s note: The oil helps create a glossy, pourable glaze.
- 14
Dip each cooled cookie into the chocolate glaze, ensuring it's fully coated, then place it back on the wire rack over parchment paper to catch drips.
About 10 min
Cook’s note: Work quickly as the glaze will start to set.
- 15
Allow the chocolate glaze to set completely at room temperature before serving.
About 30 min
Cook’s note: You can place them in the refrigerator for a few minutes to speed up setting if desired.
Per serving
Nutrition
- Calories
- 221kcal
- Protein
- 3.5g
- Carbs
- 39.6g
- Fat
- 5.6g
- Fibre
- 2.3g
- Sugar
- 17.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store mostaccioli in an airtight container at room temperature.
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