Mostaccioli Napoletani (Italian Spice Cookie)
These Italian spice cookies are a traditional Christmas cookie for people in and around Naples. The combination of spices makes this a cookie delicious and unique. The spice used in this is called Pisto. It is a combination of cinnamon, coriander, cloves, star anise, nutmeg and black pepper. This spice can be purchased already made in Italy, but here in the states you need to make it yourself.
How to make Pisto:
Combine 1/4 cup Cinnamon, 1 tbsp Black Pepper, 1 tbsp Nutmeg, 2 tsp Cloves, 3 tsp Star Anise, and 2 tsp Coriander and mix well. This can be stored in an airtight container and used in many different Neapolitan cookie recipes.
Mostaccioli Napoletani
Ingredients
- 250 g AP Unbleached Flour
- 30 g Cocoa Powder
- 100 g Granualted sugar
- 50 g Honey
- 50 g Roasted Almonds
- 25 g Roasted Hazelnuts
- Zest of 2 Oranges
- 1/4 `cup Warm Water
- 1/4 cup Freshly Squeezed Orange Juice
- 3 g Pisto (Spice Mix)
- 3 g Ammoniaca per dolci or 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 24 oz Ghirardelli Semi Sweet Chocolate (680G)
- 2 tbsp Coconut Oil
Instructions
- Make the Pisto Spice mix by combining 1/4 cup Cinnamon, 1 tbsp Black Pepper, 1 Tbsp Nutmeg, 2 tsp Cloves, 3 tsp Star Anise, 2 tsp Coriander. Mix well.
- Add the roasted nuts to a food processor and pulse until you have course chop.
- Into the bowl of stand mixer, add nuts, honey, Pisto mix, water, sugar, and orange juice, and orange zest. Mix well with the paddle attachment.
- Sift together flour and cocoa powder. Add salt and Ammoniaca per dolce or baking powder.
- Add the dry ingredients to the wet and mix until a dough forms. Dump the dough onto plastic wrap and wrap it well. Place it in the refrigerator for 30 mins.
- Place the dough in between 2 pieces of wax paper and roll it out to 1/2 in thick.
- Cut into diamond shapes that are 3 in. x 3 in. and place onto parchment paper lined baking sheet.
- Bake at 350℉ for 15-18 mins, depending on your oven.
- Place on a wire rack to completely cool before dipping in chocolate.
- Add about 3 in. of water to a pot and bring to a light simmer. Then place a heat safe bowl on top and melt the chocolate and coconut oil together.
- Using two forks, dip the cookies into the chocolate and coat all sides. Place on parchment paper lined baking sheet. Place into the refrigerator to set, about 20 mins.
- To Store: Place in an airtight container and store in a cool place. These cookies with last at least 2 weeks if stored properly.
Video
@frannielovesfood Mostaccioli Napoletani 💚🤍❤️🎄 INGREDIENTS * 250 g AP Unbleached Flour * 30 g Cocoa Powder * 100 g Granualted sugar * 50 g Honey * 50 g Roasted Almonds * 25 g Roasted Hazelnuts * Zest of 2 Oranges * 1/4 `cup Warm Water * 1/4 cup Freshly Squeezed Orange Juice * 3 g Pisto (Spice Mix) * 3 g Ammoniaca per dolci or 1/2 tsp Baking Powder * 1/4 tsp Salt * 24 oz Ghirardelli Semi Sweet Chocolate (680G) * 2 tbsp Coconut Oil #christmas #italianfood #homebaker #bakewithme #christmascookies #napoletano #mostaccioli #frannielovesfood
♬ original sound – Frannie Loves Food
