Mostaccioli Cookies
The Mostaccioli Cookies are more than just a delightful treat; they’re a taste of nostalgia and tradition that brings warmth to my kitchen every time I bake them. Growing up, these cookies were a staple during family gatherings and special celebrations, filling the air with a sweet aroma that made it hard to resist sneaking an extra one before dinner. With their unique blend of flavors, including the rich notes of cocoa and the zesty kick of orange, each bite transports me back to my childhood. I remember the joy of rolling out the dough, cutting it into diamond shapes, and watching them rise in the oven, all while eagerly waiting for the moment I could drizzle them with glossy chocolate. These cookies are not just a dessert; they’re a symbol of love and togetherness, perfect for sharing with friends and family.
Recipe Snapshot
25 mins
10 mins
15 mins
Medium
150 kcal
2 g
Keto, Paleo, Whole30
6 g
Mixing Bowl, Saucepan, Whisk, Baking Sheet, Large Pot, Oven
The Charm of This Mostaccioli Cookies
What makes these Mostaccioli Cookies truly special? Let me share a few reasons why I adore this recipe:
Rich Flavor Profile
The combination of cocoa powder, almond flour, and the zest of orange creates a complex flavor that is both rich and refreshing. Each bite is a delicious blend that keeps you coming back for more.
Textural Contrast
These cookies offer a delightful contrast in textures. The initial crunch from the baked cookie gives way to a chewy interior, especially when paired with the smooth melted dark chocolate coating. It’s a harmonious balance that makes them irresistible.
Perfect for Any Occasion
No matter the season or occasion, these Mostaccioli Cookies fit right in. Whether it’s a cozy family gathering, a festive holiday party, or simply an afternoon treat with coffee, they are sure to impress.
Easy to Make
This recipe is straightforward enough for even novice bakers. With just a handful of ingredients and simple steps, you’ll find baking these cookies to be a rewarding experience.
Versatile and Adaptable
Feel free to experiment! You can adjust the spices or even try different toppings. This versatility means you can make them your own every time you bake.
Great for Gifting
Pack these cookies up in a lovely box, and they make a wonderful homemade gift that anyone would appreciate. They’re perfect for holidays, birthdays, or just because!
Ingredients to Make Mostaccioli Cookies
When it comes to the ingredients for Mostaccioli Cookies, each plays a crucial role in creating the delightful flavors and textures. The base of all-purpose flour and almond flour provides a fantastic structure, while sugar adds sweetness. The cocoa powder gives the cookies their rich chocolate flavor, complemented by the hint of orange zest that brightens each bite. Honey adds moisture and a unique sweetness that sets these cookies apart.
- 500g all purpose flour (or flour 00) – This is your base ingredient that gives structure to the cookies.
- 150g sugar – Adds sweetness and helps achieve the desired texture.
- 150g almond flour – Brings a nutty flavor and complements the texture.
- 35g cocoa powder – Provides the rich chocolate flavor that makes these cookies decadent.
- 2 teaspoons baking powder – Helps the cookies rise for a perfect texture.
- 2 teaspoons cinnamon (or pisto) – Adds a warm spice that enhances the overall flavor.
- 1 orange (zest and juice) – Infuses a fresh citrus flavor that brightens the cookies.
- 150g honey – Acts as a natural sweetener and adds moisture.
- 100ml water, lukewarm – Necessary for bringing the dough together.
- 200g dark chocolate – For melting and drizzling over the cookies for that irresistible finish.
Instructions for Mostaccioli Cookies
Making Mostaccioli Cookies is a delightful process that fills your kitchen with amazing scents. Follow these steps closely for the best results, and don’t forget to enjoy the process!
Start by preheating your oven to 360°F (180°C) with the fan option off, or to 320°F (160°C) if using the fan option. Place your oven tray on the middle shelf, ensuring it’s ready for the cookies.
In a large bowl, whisk together the all-purpose flour, sugar, almond flour, cocoa powder, cinnamon, and baking powder. Mix well until all the dry ingredients are fully incorporated, creating a uniform dry mixture.
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Next, add the honey, orange zest, and orange juice to the dry ingredients. Mix to combine, allowing the flavors to meld.
Pour in the lukewarm water gradually while mixing with your hands. Knead until you have an even and elastic dough. If the dough feels too dry, add an additional tablespoon of water at a time until it reaches the desired consistency — compact, elastic, and no longer sticky.
Once your dough is ready, roll it out between two sheets of parchment paper to about half an inch thick. This thickness is crucial for achieving the perfect texture.
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Using a diamond-shaped cookie cutter, cut out the cookies and carefully transfer them to a baking tray lined with parchment paper.
Bake the cookies in the preheated oven for 15 minutes. The cookies should be firm to the touch but not overly hard. Once baked, remove them from the oven and let them cool on the tray for a few minutes.
After they have cooled slightly, transfer the cookies to a cooling rack. Place a baking tray beneath the cooling rack to catch any chocolate drips later on.
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When the cookies are fully cooled, melt the dark chocolate in a double boiler over simmering water or in the microwave, stirring until smooth. Allow the melted chocolate to cool slightly.
Using a knife, drizzle the melted chocolate over each cookie, ensuring one side is completely covered. Let them sit until the chocolate hardens completely before serving.
Things Worth Knowing
- Cookie Texture: Ensure your dough is well-kneaded to achieve that perfect chewy texture. The dough should be elastic and not sticky.
- Chocolate Melting: If using a microwave to melt chocolate, do it in short intervals of 20 seconds, stirring in between to prevent burning.
- Cooling Down: Allow the cookies to cool completely before drizzling chocolate; this prevents the chocolate from melting into the cookies.
- Flavor Infusion: Let the dough rest for a few minutes after mixing; this allows the flavors to blend better.
Recipe Variations about Mostaccioli Cookies
If you’re looking to switch things up with your Mostaccioli Cookies, here are several variations to consider:
- Try Different Chocolates: Experiment with milk or white chocolate for drizzling instead of dark chocolate for a sweeter treat.
- Spice It Up: Add a pinch of nutmeg or cloves to the dough for an extra layer of flavor.
- Fruity Twist: Incorporate chopped dried fruits like apricots or cherries for a fruity version.
- Nutty Addition: Fold in some chopped nuts like walnuts or pecans for added crunch.
- Vegan Option: Substitute honey with agave nectar and ensure no animal products are used in the chocolate.
- Different Shapes: If you don’t have a diamond cookie cutter, feel free to use any shape you like!
- Storage: Store your cookies in an airtight container or sealed jar to maintain their freshness.
- Freezing: You can freeze the unglazed cookies. Thaw and glaze them when ready to serve.
Serving Suggestions
When it comes to enjoying your Mostaccioli Cookies, there are plenty of wonderful options to enhance your experience:
- Serve with Coffee: These cookies pair beautifully with a warm cup of coffee or tea, making for a perfect afternoon pick-me-up.
- Great for Gatherings: Since these cookies are a crowd-pleaser, they’re ideal for parties, potlucks, or family gatherings.
- Festive Treats: Package them in decorative boxes and give them as gifts during holidays or special occasions.
- Light Dessert: Enjoy them after dinner as a light dessert option, especially during summer months.
- Snack Time Delight: They make the perfect sweet snack anytime of the day, satisfying your cravings.
- Seasonal Pairing: During holidays, consider adding festive decorations or themed cookie cutters.
FAQ
Conclusion
The Mostaccioli Cookies are not just a sweet treat; they embody tradition, warmth, and the joy of sharing with loved ones. Their rich, chocolaty flavor combined with a hint of orange zest will make them a favorite in your home. I encourage you to try making these delightful cookies and share them with family and friends—after all, the best recipes are those that bring people together!
Mostaccioli Cookies
Equipment
- Mixing Bowl
- Saucepan
- Whisk
- Baking Sheet
- Large Pot
- Oven
Ingredients
- 500 g all purpose flour
- 150 g sugar
- 150 g almond flour
- 35 g cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 orange (zest and juice)
- 150 g honey
- 100 ml water, lukewarm
- 200 g dark chocolate
Instructions
- Step 1: Preheat your oven to 360°F (180°C) with the fan option off, or to 320°F (160°C) if using the fan option. Place your oven tray on the middle shelf, ensuring it’s ready for the cookies.
- Step 2: In a large bowl, whisk together the all-purpose flour, sugar, almond flour, cocoa powder, cinnamon, and baking powder. Mix well until all the dry ingredients are fully incorporated, creating a uniform dry mixture.
- Step 3: Next, add the honey, orange zest, and orange juice to the dry ingredients. Mix to combine, allowing the flavors to meld.
- Step 4: Pour in the lukewarm water gradually while mixing with your hands. Knead until you have an even and elastic dough. If the dough feels too dry, add an additional tablespoon of water at a time until it reaches the desired consistency — compact, elastic, and no longer sticky.
- Step 5: Once your dough is ready, roll it out between two sheets of parchment paper to about half an inch thick. This thickness is crucial for achieving the perfect texture.
- Step 6: Using a diamond-shaped cookie cutter, cut out the cookies and carefully transfer them to a baking tray lined with parchment paper.
- Step 7: Bake the cookies in the preheated oven for 15 minutes. The cookies should be firm to the touch but not overly hard. Once baked, remove them from the oven and let them cool on the tray for a few minutes.
- Step 8: After they have cooled slightly, transfer the cookies to a cooling rack. Place a baking tray beneath the cooling rack to catch any chocolate drips later on.
- Step 9: When the cookies are fully cooled, melt the dark chocolate in a double boiler over simmering water or in the microwave, stirring until smooth. Allow the melted chocolate to cool slightly.
- Step 10: Using a knife, drizzle the melted chocolate over each cookie, ensuring one side is completely covered. Let them sit until the chocolate hardens completely before serving.
Notes
- Tip 1: US Cups: Click on the button "US Customary" for cup amounts, please note that I use grams for all my baking recipes because they're accurate and offer consistent results.
- Tip 2: Pisto: This Neapolitan mix of spices is made by mixing 1 tablespoon of cinnamon, 1 teaspoon of star anise, 1 teaspoon of nutmeg, and 1 teaspoon of cloves. You can substitute it with cinnamon powder.
- Tip 3: Honey: You can substitute honey with agave nectar to make vegan mostaccioli cookies.
- Tip 4: Cookie cutter: If you do not have a diamond cookie cutter, you can cut the dough into 2" wide strips. Cut strips on a 60° angle 2" apart to create diamonds.
- Tip 5: Storage tips: Store your Italian mostaccioli cookies in an airtight container or sealed jar, in a cool spot in your kitchen or in the fridge for up to 1 week.
- Tip 6: Freezing tips: I like to freeze my mostaccioli without the chocolate glaze. Thaw them in the fridge overnight, then glaze a few hours before serving.
