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Mostaccioli Cookie Recipe

In Italian mostacciaoli means "mustache." These cookies are traditionally made in an "S" shape to mimic a handlebar mustache. Another tradition has it that Latin mustacea, a cake made out of �must� that is the unfermented grape juice.

Mostaccioli Recipes

Recipe I

Ingredients

Directions

  1. In a large mixing bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, and cloves.
  2. Blend in the butter in with pastry cutter or fork.
  3. Mix in the egg, milk, orange flavoring, the chocolate chips, and the almond slivers.
  4. Allow the dough to rest for 1 hour in a cool place.
  5. Form the cookies into an S shape. The dough is sticky and you will need either wet hands or buttered hands to handle the dough.
  6. Place on a cookie sheet lined with parchment paper.
  7. Bake for 8 to 10 minutes at 350F. To test insert a toothpick. They are done when the toothpick comes out clean.
  8. Allow to cool.
  9. Sprinkle with a little confectioner's sugar.

Recipe II

Ingredients

Directions

  1. In a bowl combine the flour and sugar.
  2. In a small bowl mix together the water, cinnamon, nutmeg, cloves, pepper, orange zest, baking powder and baking soda.
  3. Add the water-spice mixture to the flour and mix. If the dough is too dry add a little more water.
  4. On a floured work area knead the dough until is smooth. Avoid working the dough too much or it may toughen.
  5. Wrap the dough in plastic and allow it to rest for 1 hour at room temperature.
  6. On a floured work surface roll out the dough until it is 1/4" thick.
  7. With a knife or pizza cutter cut out diamond shapes, 2" wide.
  8. Place the cookies on a parchment paper lined cookie sheet.
  9. Bake at 325F for 30 minutes or until golden.
  10. When cool you may frost the cookies with a simple chocolate icing.

Note:The cookies will feel soft when they come out of the oven but will harden as they cool. Do not over bake! The icing will help lock in moisture.

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Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.



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