Mostaccioli Cookies from Benevento


Mostaccioli is a cookie originally made with mosto or grape must. This version is light, crisp, and spicy, and Rosetta Genzale makes them at Christmas time to give as gifts.


  • 3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
  • 1 3/4 cups sugar
  • 1 Zest oflemon
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • Pinch of baking powder
  • 1 teaspoon cinnamon
  • None
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • Water, as needed
  • Apricot preserves or orange marmalade to brush over the tops of cookies


  1. In a large bowl, mix all the dry ingredients together. Add just enough water to make a sticky dough that should be the consistency of taffy. Let the dough rest for 30 minutes.
  2. Preheat the oven to 350F. Butter and flour 2 large cookie sheets or line them with parchment paper.
  3. Divide the dough in half and work with one half at a time, keeping the rest covered. On a lightly floured surface, roll out the dough to 1/4—inch thickness. Use a diamond-shaped cookie cutter or a sharp knife to make uniform diamond-shaped cookies and place them 1/2-inch apart on the cookie sheets. Bake for 12 to 15 minutes.
  4. While the cookies are still warm, brush the tops with apricot preserves or marmalade, just as it comes out of the jar. Let the preserves dry on the cookies, which are placed on a cooling rack set over waxed paper to catch any drips. Then use a pastry brush or tongs to cover them in chocolate glaze. Place the cookies on parchment paper to dry completely. Let the cookies stand for at least an hour before storing them in layers separated by waxed paper in airtight containers. Store in a cool, dry place to insure that the chocolate glaze doesn't soften up.
  6. 1 1/4 cups water
  7. 3 1/2 ounces dark chocolate, chopped finely
  8. 2 1/3 cups confectioner's sugar
  9. Put the glaze ingredients into a saucepan and heat over medium heat, stirring continually, until the volume is reduced by a third. If the mixture gets too thick to spread easily with the brush, reheat it to soften it up.

This recipe was featured on Season 15 - Episode 1521.

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Fr. Henry Liguori

This was the favorite cookie of St. Alphonse Liguori

Felicia Scala

I was so happy to find this recipe. My Aunt owned a bakery in Venezuela and used to send these cookies us in America. I am going to make them for my mom and surprise her with a package full of Mostaccioli Cookies!!! Thank you for the helpful video as well!!

Eleonora Panaia

The glaze doesn’t set if you use this recipe. I was expecting the icing to be dry, glossy instead after six hours it is glossy and sticky and wet. Not nice to handle.


It’s too bad the glaze recipe is not right. There seems to be too much water listed. Can someone please correct this??? I really want to get this recipe right.


It’s too bad the glaze recipe is not right. There seems to be too much water listed. Can someone please correct this??? I really want to get this recipe right.


On the video (not matching the directions) looks like they boil and reduce the sugar and water FIRST then add the chocolate for the glaze. Hoping that’s the trick!

Geraldine Farlow

I would like the traditional mustazzoli biscuit recipe – the kind we could buy at religious celebrations or festivals in Australia, they are not found so much here anymore

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