Desserts · Molise
Mostaccioli Molisani Recipe
Honey, cocoa, almonds, and warm spices make these Molise cookies fragrant and tender, with a dark chocolate coating that sets cleanly for sharing.
By Lucia Moretti (pen name) · · Editorial policy
Across Molise, including around Campobasso, mostaccioli molisani are cool-weather cookies made with honey, cocoa, almonds, and warming spices. Their diamond shape gives the thick dough plenty of edge to bake firm while the centers stay tender. This home-kitchen version keeps the shaping simple and finishes each cookie with a quick dark chocolate glassa (glaze). Serve them after Cavatelli Molisani with Pork Ragù or Pampanella Molisana Recipe: Spicy Roast Pork, with coffee alongside.
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The recipe
Mostaccioli Molisani
Ingredients
for 24 servingsEquipment
- large mixing bowl
- medium mixing bowl
- whisk
- rolling pin
- parchment paper
- baking sheets
- wire rack
- heatproof bowl
- small saucepan
- instant-read thermometer
Method
Whisk the flour, almond flour, cocoa, sugar, baking powder, cinnamon, cloves, and salt in a large bowl until the cocoa is evenly distributed, about 5 minutes.
Whisk the honey, eggs, and orange zest in a second bowl until the mixture looks smooth, about 3 minutes.
Pour the honey mixture into the dry ingredients and mix, then knead briefly in the bowl until a firm, slightly tacky dough forms, about 5 minutes. If a few dry crumbs remain, press them into the dough rather than adding liquid.
Set the oven to 350°F (175°C) and line two baking sheets with parchment. Roll the dough between sheets of parchment to 1/2 inch (1.25 cm) thick, then cut it into roughly 2-inch (5 cm) diamonds, gathering and rerolling scraps as needed. Allow about 15 minutes for rolling and shaping.
Arrange the cookies about 1 inch (2.5 cm) apart and bake for 12 minutes, until the tops look set and the edges feel firm. Check that the centers reach 160°F (71°C) for egg safety.
Transfer the cookies to a rack and cool completely, about 30 minutes, before coating. Warm cookies can make the chocolate coating slide off.
Melt the dark chocolate with the oil in a heatproof bowl over gently simmering water, stirring until smooth, about 5 minutes. Keep water out of the chocolate so the coating stays fluid.
Dip the tops of the cooled cookies in the chocolate, let excess drip back into the bowl, and place them on parchment. Allow about 8 minutes for dipping, then leave the cookies undisturbed for 20 minutes, until the coating is set.
Make ahead and storage
Store fully cooled, coated cookies in an airtight container at room temperature for up to 5 days. Freeze them in a sealed container for up to 2 months, then thaw at room temperature before serving.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The dough cracks apart as you roll it. | Why The flour mixture has not fully absorbed the honey and egg. | Fix Press the crumbs together and knead briefly before rolling between parchment. |
| The cookies turn dry and hard. | Why They have baked too long or were rolled thinner than 1/2 inch. | Fix Keep the dough at the stated thickness and check the cookies at 12 minutes. |
| The chocolate coating is thick and clumpy. | Why Water got into the chocolate, or it overheated. | Fix Melt it gently and keep the bowl and utensils dry; stir in the measured oil until smooth. |
Questions
Can you make mostaccioli molisani without the chocolate coating?
Yes, you can serve the cookies plain. The coating adds a bittersweet finish, but the honey, cocoa, and spices still flavor the cookie.
How should you shape mostaccioli molisani?
Roll the dough about 1/2 inch thick and cut it into diamonds. This straightforward shape bakes evenly and is easy to cut from the rolled dough.
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