Mostaccioli (Italian chocolate cookies)


Dough: • 8 large eggs

• 16 oz (2 cups) roasted almonds, ground

• 12 oz (1 1/2 cups) sugar

• 1 1/2 cups honey

• 8 oz (1 cup) espresso coffee

• 1/2 teaspoon ground cloves

• 1/2 cup cocoa powder

• 1 teaspoon vanilla

• 1/4 cup bitter-sweet grated chocolate

• 4 teaspoons baking ammonia

• 1 teaspoon cinnamon

• 1 tablespoon Magic baking powder

• Finely grated zest of 1 orange

• Finely grated zest of 1 lemon

• Flour as much as needed (5 to 6 cups)

For frosting:

  • about 2 pounds bitter sweet chocolate


  • Preheat oven to 350° F degrees.
  • Roast whole almonds (with peel). Grind.
  • Make espresso coffee in coffee machine. Reserve 1 cup of liquid.
  • Grate a block of bitter-sweet chocolate and measure 1/4 cup. Put aside.
  • Using an electric beater, beat eggs.
  • Add espresso coffee and honey.
  • Add vanilla and the rest of the flavourings.
  • Slowly add flour – using the electric beater at the beginning.
  • When the dough gets thick, use a wooden spoon.
  • On a floured wooden board flatten the dough out using the palm of your hand and cut into diamond-shaped cookies about 4 inches by 3 inches.
  • Bake in the middle rack for about 12 minutes. Remove from oven and let the cookies cool for several hours (or overnight).
  • Using a double boiler, melt the block of bitter-sweet chocolate.
  • Using a fork, dip the mostaccioli cookie into the melted chocolate (Let the frosted cookies air-dry on the table for 6 to 8 hours (If one has a stove fan one can accelerate the process by turning it on).


Recipe contributed by Mrs. Yolanda Di Tullio to Mary Melfi’s web site : Italy Revisted. 

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This mostaccioli recipe originates from Guglionesi, Molise, Italy