Apr 23, 2013

Recipe: Mostaccioli

mostaccioli recipe

As spring and summer approach, my schedule gets increasingly busy. I have a number of projects that go on during the summer, plus events, the garden, etc things can get a bit stressful and I’m a stress eater. I’m trying desperately to cut down on my sugar intake and am searching for alternatives to my stress cravings to wean me off the sugar hits. (If you ever want to get rid of a bag of chocolate-covered almonds quickly, just put it near me.)

Not all desserts are meant to be tooth-achingly sweet. And old Italian recipes are prime examples of slightly sweet treats that meet the sweet tooth craving without going clowingly over the edge. As a matter of necessity  of course, many of the old recipes are sweetened by nothing more than grape must or honey, like this family favourite is. Mostaccioli were made by my grandmother and great aunts regularly and while they look like biscotti, they are soft and moist as they don’t go through the second baking process.

The word “mostaccioli” can refer to cookies, although you may find a few recipes for it that include a chocolate covering, but also pasta that is commonly referred to as “penne.” For me the name refers just to these simple Calabrese cookies that have always been on our table.

1 kg honey
1 kg of flour (or just under)
6 egg yolks
1 tsp baking soda

mostaccioli recipe

Stir the baking soda into 950g of flour and set aside. Keep the remaining 50g of flour to use on your wooden board. Place your egg yolks into a mixing bowl. Break up the egg yolks gently with a fork and add in honey until slightly combined. Add the flour to the egg mixture and combine by hand or with a dough hook.

When combined, turn out on to a floured wooden board. Using a scraper, fold in the remaining flour as needed, but not making the dough to hard.

mostaccioli recipe

Form the dough into a log on a baking sheet. To even out the log, you can wet your hands slightly to shape it. Bake at 325 degrees Farhenheit for 35-40 minutes.

Allow to cool completely before slicing. The cookies should be moist and chewy. They can keep in an air-tight container for about a week or can be frozen.

mostaccioli recipe

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  • would you kindly convert 1kg flour, 1kg honey to cups/ounces

  • Hi this recipe looks great. Is that really 325 degrees celsius – it seems a bit hot? You don’t mean farenthiet?

    • Amanda – good catch! Yes, farhrenheit. I’ve made a change in the posting. Thank you!

      • Great. Glad I saved your subscribers from burning their baking.

        I found your site while looking for parsley pesto – I followed your recipe (loosely) and the result is fabulous. I hadn’t used breadcrumbs in pesto before and it worked well (sourdough from the local baker). So thanks for that.

  • I have been looking for this recipe for years! My mom would make these from memory, so we never had a written copy. I am looking forward to making this for my own kids, thank you for posting!

    • My pleasure! I love sharing recipes…I hope your kids like them!

  • I was very interested to find your recipe and hope to try it to compare with the one my Nana used to make when we were kids. Her recipe is a bit different. She used the whole egg and (for some unknown reason) oil. Other than that, they look pretty similar. I’ll have to try both and see what difference there is. It could just be a quirk in the recipe that she brought over from her village.

  • I enjoy your recipes well done …..can you please tell me if you meant bi carbonate of soda or baking powder



  • I’m Calabrian too and I love mostaccioli (but for me their real name will be always ” ‘nzuddhi”)! Where I live we do them without eggs ;)

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Tomato-growing, family-surrounded, big life and big laughs girl sorting out an Italian-Canadian life. Recipes are from the heart and the family vault. Learn more about this blog...

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