Mostaccioli–Italian Christmas Spice Cookies

Mostaccioli are Italian Christmas spice cookies made with ground almonds and scented with orange zest, and the warm spices clove and cinnamon. Festive with icing and sprinkles, this cookie is the perfect addition to your Christmas baking tray.

If you like Italian Christmas cookies then you will love my Italian Fig Cookies and my Italian lemon knot cookies.

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Mostaccioli brings back many Christmas memories to me. It is a cookie that I ate often as a child. My father is from Sicily. I grew up eating plenty of cannoli and mostaccioli.

There are mostaccioli cookies and mostaccioli pasta (which look like penne). Nick Malgieri says that mostaccioli cookies are a traditional Apulian Christmas cookie. As I was googling different recipes, I came across many shapes and different icings (chocolate and white). Some recipes called for honey and molasses. Some bakers shape them like diamonds, others make the round.

I chose to make Mr. Malgieri's exact recipe and they are the way I remember eating them in Sicily. I can't wait for my daddy to try these on Christmas day!

What are Italian Mostaccioli cookies

The origins of mostaccioli cookies dates back to 300 years before the birth of Jesus Christ! If that's true then the mostaccioli recipe. It happens to be one of the oldest cookie recipes to exist. As with many ancient recipes, it has evolved throughout the centuries. Even food historians can't agree on where it was first made and even the original name.

Some food historians say the name is Greek in origin and some say it was the Arabs that first made the cookies. But there is written evidence from 1st century AD of the cookie by the Roman senator and orator. The "cake" or cookie Cato described did include rye flour, cumin, cheese, anise and eggs.

The recipe that we are more familiar with today most likely began being used in about 1653 . There is a legend that St. Domenico (patron saint of the Kingdom of Naples), gave mostaccioli cookies to Sariano, Calabria right after a tragic earthquake hit the region. Since then, on the Feast day of St. Domenico, August 16th, you will find mostaccioli in Sariano, Calabria to honor this saint.

So for over three centuries, Southern Italians have been smitten by these spice cookies. You will see them in North America most likely in a diamond shape. And most American recipes will probably include chocolate. In Italy there is more of a variety of shapes and sizes.  Some of the cookies are made into intricate designs, even shaped like snakes, birds, horses, dolls and even baskets. 

The cookie name will also change from region to region in Italy. In Calabria they are called "mustazzola" and "mastazzolu"; in Sardinia, "mustazzolus.

As they are so beautiful, they most likely would be displayed instead of eaten (in some areas of Italy). There was once even a display at the National Museum of Applied Arts in Rome with a collection of 36 ancient forms.

As you search for mostaccioli, you'll come across hundreds of cookie recipes and even some pasta recipes.

Some mostaccioli are baked without any leavening agent, which results in a much harder cookie. These are definitely on the softer side as the recipe calls for baking powder.

As I mentioned before, you may even find some chocolate mostaccioli. Some recipes include honey instead of sugar (this recipe uses sugar). The original cookies should include mosto cotto, but some these days do not include any alcohol at all.

What ingredients are needed for Mostaccioli

For the cookies:

• all-purpose flour
• cocoa powder
• granulated sugar
• finely ground almonds (I used unblanched slivers)
• ground cinnamon
• zest 1 large orange
• ground cloves
• baking powder
• unsalted butter
• eggs
• sweet wine or vino cotto (You could also use water or dry red wine. I used ⅓ cup Martini Rossi Vermouth.)

For the icing:

• confectioners' sugar
• water
• orange juice

How to make Italian Christmas Spice Cookies

• Step 1
  Preheat the oven to 325°F.
• Step 2
  Add the almonds and sugar to a food processor fitted with the steel blade. Pulse until the almonds are finely ground.
• Step 3
  Add the orange zest, flour, cocoa, baking powder, cinnamon, and cloves. Pulse several times to mix.
• Step 4
  Cut the butter into 12 pieces. Add the pieces to the processor and pulse about 20 to 25 times, until the butter is incorporated.
• Step 5
  Add the eggs and wine. Pulse until the dough is evenly moistened. It may form one ball. Let it stand for 1 minute so the dough absorbs the liquid.
• Step 6
  Refrigerate the dough for 30 minutes. (If your food processor is too small, use the method in the recipe note.)
• Step 7
  Scrape the dough onto an oiled work surface. Roll it into a 12 inch log.
• Step 8
  Cut the log into 6 equal pieces.
• Step 9
  Roll each piece into a 12 inch cylinder. Flatten each slightly with the palm of your hand.
• Step 10
  Cut each cylinder diagonally into 10 or 11 pieces. Place them on baking pans, spacing them 1 inch apart.
• Step 11
  Place the pans in the oven and immediately lower the temperature to 300°F. Bake for 10 to 14 minutes, or until firm and light golden.
• Step 12 - Icing
  Whisk the confectioners' sugar with the water and orange juice. Add the water slowly until the icing is thick but pourable.
• Step 13
  Transfer the cookies to a cooling rack. Drizzle the icing over the warm cookies. Add a second drizzle if you want more coverage. Finish with sprinkles.

ENJOY!

Allow the cookies to cool completely; they will remain chewy on the inside.

Pro Tips

• Use your processor wisely. If your food processor is small, grind the almonds and sugar first, then pulse in part of the flour with the butter. Transfer everything to a large bowl and finish mixing with a pastry cutter. You keep the dough tender this way.
• Let the dough rest. The dough absorbs the wine flavor as it sits. Thirty minutes in the fridge works, but an overnight rest deepens the aroma and gives you a richer cookie.
• Do not worry if the dough looks soft. After mixing, the dough may seem sticky. Give it one minute to absorb the liquid before refrigerating. It firms up fast.
• Roll on an oiled surface. A light film of oil keeps the dough from sticking and helps you shape clean, even logs.
• Cut evenly for perfect baking. Shape each portion into a 12 inch cylinder, flatten gently, then cut diagonally. Even pieces bake evenly.
• Start at 325°F, then drop to 300°F. The high heat sets the exterior. Lowering the temperature gives you cookies that stay tender inside.
• Control your icing texture. Add water slowly to the confectioners' sugar until you reach a pourable but thick consistency. Two light drizzles create a glossy finish without hiding the cookie.
• Decorate while warm. A warm cookie helps the icing attach and hold sprinkles in place.
• Kids waiting? Bake anyway. Even without an overnight rest, these cookies turn out amazing. If you have time next round, chill the dough overnight and see how the flavor deepens.

I doubt you will have any leftover…but if you do, store in an airtight container.

MERRY CHRISTMAS! Buon Natale! Feliz Navidad! I hope you enjoy your holiday with your loved ones! Thank you for stopping by today!

Recipe source: Cookies Unlimited by Nick Malgieri (C) 2000

Some other cookie recipes to try this holiday:

• Chocolate Crackle Cookies
• Cuccidati-Sicilian Fig Cookies
• Italian Lemon Knot Cookies
• Sicilian S Cookies

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Mostaccioli-Italian Christmas Spice Cookies

Mostaccioli - Italian Christmas spice cookies are made with ground almonds and scented with orange zest, and the warm spices clove and cinnamon. Festive with icing and sprinkles, this cookie is the perfect addition to your Christmas baking tray.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: Christmas, Cookies

Servings: 24

Calories: 100kcal

Author: Lora

Equipment

• baking sheet

Ingredients

• Cookies
• 4 cups unbleached all-purpose flour
• 1 tablespoons cocoa powder
• ⅔ cup granulated sugar
• 1 cup finely ground almonds I used unblanched slivers
• 2 teaspoon ground cinnamon
• grated zest 1 large orange
• 1 teaspoon ground cloves
• 2 teaspoon baking powder
• 1 stick cold unsalted butter
• 4 large eggs
• ⅓ cup sweet wine or vino cotto You could also use water or dry red wine. I used ⅓ cup Martini Rossi Vermouth.
• Icing
• One 1 pound box confectioners' sugar
• ¼ cup water
• ¼ cup orange juice

Instructions

• Preheat the oven to 325°F.
• Into the work bowl of a food processor fitted with the steel blade, pulse the almonds and sugar until the almonds are finely ground. Add the orange zest, flour cocoa, baking powder, cinnamon, and cloves and pulse several times to mix. Cut the butter into 12 pieces and add to the work bowl. Pulse until the butter is mixed in (about 20-25 times).
• Ad the eggs and wine; pulse until the dough is evenly moistened, tough it probably will form one ball. Allow to stand for 1 minute to absorb the liquid, then refrigerate for 30 minutes. *I could not fit all the ingredients in my food processor. See recipe note above.
• Scrape the dough onto an oiled work surface and roll into a log, 12 inches long. Cut the log into six pieces. Roll each piece of dough into a 12-inch cylinder, flatten slightly the palm of your hand, then cut each 12-inch cylinder diagonally into ten or eleven pieces and place the pieces on pans about 1 inch apart. Place the pans in the oven and immediately lower the temperature to 300 degrees. Bake the cookies about 10-14 minutes, or until firm and light golden.
• Icing:
• Whisk the confectioners' sugar with the water and orange juice. Add the water a little at a time. If it is too thick, add a little more water a tablespoon at a time.
• Transfer the cookies to a rack and drizzle on the icing. I did two coats of the icing drizzle. The original recipe says to dunk the cookies in the icing. I wanted to see a little bit of the cookie color. Add some sprinkles.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Use your processor wisely. If your food processor is small, grind the almonds and sugar first, then pulse in part of the flour with the butter. Transfer everything to a large bowl and finish mixing with a pastry cutter. You keep the dough tender this way.
• Let the dough rest. The dough absorbs the wine flavor as it sits. Thirty minutes in the fridge works, but an overnight rest deepens the aroma and gives you a richer cookie.
• Do not worry if the dough looks soft. After mixing, the dough may seem sticky. Give it one minute to absorb the liquid before refrigerating. It firms up fast.
• Roll on an oiled surface. A light film of oil keeps the dough from sticking and helps you shape clean, even logs.

Recipe Note: The dough was very easy to make. I could not fit the entire recipe in my food processor. I ground the almonds and sugar. I added some of the flour and pulsed the butter into it. I then transferred it into a huge bowl and mixed the rest of the ingredients by hand with a pastry cutter. The dough could sit overnight to absorb the wine flavor. I had 7 kids waiting for some cookie samples. I didn’t wait and the cookies turned out AMAZING! Next time I will let it wait in fridge for the next day and taste the difference.

Nutrition

Calories: 100kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 36mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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