Mostaccioli–Italian Christmas Spice Cookies

Name: Mostaccioli-Italian Christmas Spice Cookies
Prep time: 10 min
Cook time: 15 min
Ingredients: Cookies; 4 cups unbleached all-purpose flour; 1 tablespoons cocoa powder; 2/3 cup granulated sugar; 1 cup finely ground almonds (I used unblanched slivers); 2 tsp ground cinnamon; grated zest 1 large orange; 1 tsp ground cloves; 2 tsp baking powder; 1 stick cold unsalted butter; 4 large eggs; 1/3 cup sweet wine or vino cotto (You could also use water or dry red wine. I used 1/3 cup Martini Rossi Vermouth.); Icing; One 1 pound box confectioners’ sugar; 1/4 cup water; 1/4 cup orange juice

December 22, 2010 by Savoring Italy

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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.

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.

I was glancing through Nick Malgieri’sCookies Unlimited

I had to make these cookies for Christmas. Today was our big “Cookie Making Day” with our neighbors and their kids. We made a gazilion sugar cookies, peanut butter blossoms. The chocolate crinkle dough was still chilling in the fridge while I made these Italian treats.

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!

Today was our big “Cookie Making Day” with our neighbor’s and their kids. We made a gazilion sugar cookies, peanut butter blossoms. The chocolate crinkle dough was still chilling in the fridge while I made these Italian treats.

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.

About 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 pata 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-Italian Christmas Spice Cookies

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 1/3 cup Martini Rossi Vermouth.)

For the icing:

confectioners’ sugar
water
orange juice

ENJOY!

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

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!

Some other cookie recipes to try this holiday:

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