Get ready to travel back in time as we explore the awesome history of mustaccioli, a super-loved Neapolitan pastry that's basically a Christmas tradition superstar. This tasty treat has its roots in the heart of Campania, Italy, and it's got the name "mostaccioli" from the star ingredient "mosto," which is this sweet grape must thing that used to be a big deal in making it.
These cute diamond-shaped goodies have been stealing the show on Christmas tables for ages, bringing happiness and that warm fuzzy feeling of tradition to the holiday festivities.
The mustaccioli recipe is all about the perfect mix of honey, cocoa, and toasty almonds, creating a soft, yummy dough with a kick of citrus from lemon zest. Over time, this classic recipe has had a glow-up, with variations popping up like ones flavored with rum, lemon, coffee, and pistachios. Mustaccioli is basically the cool kid that everyone in the family loves.
And hey, say goodbye to the old-school 10-12 cm mustaccioli because we've got a more bite-sized version in our special recipe. These little wonders keep the vibe of the original mustaccioli alive, making sure they're still the life of the party on Neapolitan tables during the Christmas season.
Ingredients:
- 8.8 oz all-purpose flour (type 00)
- 3.2 oz honey
- 2.6 oz toasted almonds
- 0.7 oz unsweetened cocoa powder
- 3.2 oz sugar
- 1.9 oz Extra Virgin Olive Oil
- Grated zest of one lemon
- 0.5 fl oz Strega liqueur
- 0.2 oz ammonium bicarbonate
- 0.2 oz "pisto" (if you cannot find it you can prepare it grinding and mixing 0.1 oz ground cinnamon, 0.05 oz ground cloves, 0.05 oz ground nutmeg)
- 17.6 oz dark chocolate
Directions:
1. Prepare the Dough:
Sift the flour, sugar, and cocoa powder into a bowl.
Toast the unpeeled almonds in the oven for 5-10 minutes. Once cooled, grind them.
2. Mix Ingredients:
Combine all the ingredients including the Extra Virgin Olive Oil from Puglia (except the chocolate for coating) and knead the mixture using a stand mixer. The dough may seem crumbly, so it's recommended to further work it with oiled hands.
Roll out the dough to a thickness of about 1 cm using a rolling pin.
Cut out diamond-shaped mustaccioli using a diamond-shaped cutter.
Place them on a baking sheet lined with parchment paper and bake at 360°F (180°C) for approximately 6-8 minutes.
3. Glaze with Chocolate:
Once the mustaccioli are baked, let them cool on a wire rack.
Melt the chocolate using a double boiler or in the microwave and carefully coat each mustacciolo. Place the glazed treats on a wire rack and allow the chocolate to dry.
Store them in a tin box or an airtight jar.
As part of our commitment to tradition, we invite you to make our mustaccioli recipe a cherished tradition in your home. Baking these delectable treats has been a yearly ritual in our households, a celebration of heritage, family, and the joyous spirit of Christmas. Crafted with love and the finest ingredients, our mustaccioli are a testament to the enduring charm of Neapolitan pastry and the warmth of festive traditions.
