Italian Mostaccioli are traditional spiced cookies coated in a smooth chocolate glaze. These festive treats are especially popular during the holiday season in Italy, known for their soft texture, warm spices, and rich chocolate finish. Their diamond shape and aromatic flavor make them a beloved dessert that brings a taste of classic Italian baking into your kitchen.
Why You’ll Love This Recipe
These cookies combine the comforting warmth of spices with the indulgence of chocolate, creating a perfect balance of flavor. Mostaccioli are soft and slightly chewy, with a fragrant blend of cocoa and spices that make every bite memorable. They are simple to prepare, require pantry-friendly ingredients, and are perfect for sharing with family and friends during celebrations. Their elegant look also makes them ideal for cookie platters or edible gifts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
250 g all-purpose flour
100 g granulated sugar
25 g unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon orange zest
2 tablespoons honey
1 large egg
60 ml milk
40 g unsalted butter, melted
1 teaspoon vanilla extract
1 pinch salt
For the chocolate glaze:
150 g dark chocolate
1 tablespoon vegetable oil or butter
Directions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, cinnamon, cloves, nutmeg, and salt.
In another bowl, combine the egg, honey, milk, melted butter, vanilla extract, and orange zest. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms. If the dough feels sticky, lightly dust with a little extra flour.
Transfer the dough to a lightly floured surface and roll it out to about 1 cm thickness.
Cut the dough into traditional diamond shapes using a knife or pastry cutter.
Place the cookies on the prepared baking sheet, leaving a little space between each one.
Bake for 12–15 minutes, or until the cookies are set but still soft.
Allow the cookies to cool completely on a wire rack.
Melt the dark chocolate with the vegetable oil in a heatproof bowl over simmering water or in the microwave in short intervals, stirring until smooth.
Dip the top of each cookie into the melted chocolate or spoon the glaze over them.
Place the glazed cookies on parchment paper and allow the chocolate to set before serving.
Servings and timing
Servings: 12 cookies
Preparation time: 20 minutes
Cooking time: 12–15 minutes
Total time: about 35 minutes
Variations
One popular variation adds finely ground almonds or almond flour to the dough, giving the cookies a richer texture and nutty flavor.
Another variation replaces the orange zest with lemon zest for a brighter citrus note.
Some traditional versions also include a small amount of brewed espresso or coffee in the dough to deepen the chocolate flavor.
For a thicker glaze, you can double-dip the cookies in chocolate after the first layer has set.
Storage/Reheating
Store Mostaccioli cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent the chocolate glaze from sticking.
For longer storage, keep them in the refrigerator for up to 10 days.
These cookies can also be frozen for up to 2 months. Allow them to thaw at room temperature before serving.
Mostaccioli are best enjoyed at room temperature, so reheating is usually not necessary.
FAQs
What does “serves 12” mean in this recipe?
It means the recipe yields approximately twelve cookies, depending on the size you cut them.
Why are Mostaccioli traditionally diamond-shaped?
The diamond shape is a traditional Italian presentation that dates back centuries and helps distinguish them from other cookies.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking.
Can I skip the chocolate glaze?
Yes, but the chocolate coating is a classic part of the recipe and adds richness and sweetness.
What type of chocolate works best for the glaze?
Dark chocolate with about 60–70% cocoa content works best because it balances the sweetness of the cookie.
Can I make these cookies softer?
To keep them soft, avoid overbaking and store them in an airtight container.
Can I add nuts to the recipe?
Yes, finely chopped almonds or hazelnuts can be added to the dough for extra flavor and texture.
Are Mostaccioli cookies very sweet?
They are moderately sweet, with the spices and cocoa helping balance the sugar.
Can I use almond extract instead of vanilla?
Yes, almond extract pairs very well with the spices and chocolate.
Do these cookies improve after a day?
Yes, the flavors often deepen after resting for a day, making them even more delicious.
Conclusion
Italian Mostaccioli cookies are a timeless dessert that combines aromatic spices, cocoa, and a rich chocolate glaze. Their soft texture and festive flavor make them a perfect addition to holiday tables or any special gathering. With simple ingredients and straightforward steps, this recipe allows you to recreate an authentic Italian treat that has been cherished for generations.
Traditional Italian Mostaccioli cookies are soft spiced cocoa cookies shaped into diamonds and coated with a rich dark chocolate glaze. These festive treats feature warm spices, citrus zest, and a smooth chocolate finish, making them a classic holiday dessert.
Ingredients
250 g all-purpose flour
100 g granulated sugar
25 g unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon orange zest
2 tablespoons honey
1 large egg
60 ml milk
40 g unsalted butter, melted
1 teaspoon vanilla extract
1 pinch salt
150 g dark chocolate
1 tablespoon vegetable oil or butter
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, cinnamon, cloves, nutmeg, and salt.
In another bowl, mix the egg, honey, milk, melted butter, vanilla extract, and orange zest until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms. Add a small amount of flour if the dough is too sticky.
Transfer the dough to a lightly floured surface and roll it out to about 1 cm thickness.
Cut the dough into diamond shapes using a knife or pastry cutter.
Place the cookies on the prepared baking sheet, leaving space between them.
Bake for 12–15 minutes until the cookies are set but still soft.
Allow the cookies to cool completely on a wire rack.
Melt the dark chocolate with the vegetable oil or butter in a heatproof bowl over simmering water or in short microwave intervals, stirring until smooth.
Dip the tops of the cookies into the melted chocolate or spoon the glaze over them.
Place the glazed cookies on parchment paper and allow the chocolate to set before serving.
Notes
Do not overbake the cookies to keep them soft and tender.
Use high-quality dark chocolate (60–70% cocoa) for the best glaze flavor.
The cookies taste even better the next day as the spices deepen.
Store with parchment between layers to prevent sticking.
You can add finely ground almonds or almond flour for extra richness.
