italian biscuits

Crisp and firm, these biscuits are designed for dipping in espresso.

Cinnamon and orange biscotti

(11/3 cups) plain flour

cinnamon

tsp baking powder

eggs

(2/3 cup) caster sugar

oranges, rind finely grated

vanilla bean paste

Biscotti tastes terrific when served with coffee and great conversation.

Orange and almond biscotti

caster sugar

tsp orange rind

flour

almond kernels

These Italian cookies have a soft cake-like interior with a delicious dark chocolate coating.

Mostaccioli Cookies (Mustacciuoli Napoletani)

Flour

tbsp Baking Powder

Unsweetened Cocoa Powder

¾ tsp Cinnamon Powder

Almonds

Eggs

Sugar

Honey

Mosto Cotto

¼ cup Extra Virgin Olive Oil

Coffee

Orange, Zest Only

23 oz Dark Chocolate, 70%

Gently toast the whole almonds in a 350F oven for 7-8 minutes

Remove from oven and finely chop

Toast the Almonds

Preheat the oven to 400F

Preheat the Oven

In a large bowl combine the flour, baking powder, cocoa powder, cinnamon, and almonds

Mix the Dry Ingredients

In a separate bowl, whisk the eggs.

Add the sugar, honey, mosto cotto, olive oil, coffee, and orange zest.

Continue mixing until well combined.

Slowly add the flour mixture until combined.

Mix the Wet Ingredients

Put the dough on a flat surface with a little flour, then knead it with your hands for a few minutes to form a ball.  This will be a soft dough.

Separate a small piece of dough (about one large handful) and roll it into a ball.

Transfer to a floured surface and flatten with a rolling pin until it is about 1/4-1/2” (0.6-1.3cm) thick.

Knead and Roll the Dough

Using a knife or pizza cutter, cut the dough into 2” (2.5cm) strips at an angle, to form diamond shapes.  You can also use a diamond cookie cutter.

Put the cookies on a baking tray lined with parchment paper.

Bake for 5 minutes. The cookies will appear puffy and soft.

Remove from the oven and let the cookies cool completely.

Cut and Bake the Cookies

Melt dark chocolate in a double boiler with a few drops of olive oil.

Dip the cookies in the chocolate using tongs or a spoon and place them on parchment paper to cool. Alternately, you can place the cookies on a wire rack and drizzle melted chocolate over the top.

Cover in Chocolate

Mostaccioli Cookies (Mustacciuoli Napoletani) are sweet, soft cookies made with cocoa and honey, then covered in rich, dark chocolate.

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In Italy, these glazed biscuits are traditionally Christmas sweets but are eaten throughout the year.

There are many variations in the recipes, depending on what region of Italy the cookies come from.

This recipe uses Mosto Cotto (vino cotto, vincotto, saba, sapa), a grape must syrup that adds to this cookie's unique flavor.  Feel free to substitute honey for this ingredient.

You might also see these cookies called by other names, such as: 
mustazzueli, mustazzòli, mastazzul, or zozzi (Translated as “filthy” or “dirty” due to the chocolate glaze on the surface.)

I hope you enjoy this version and please let me know in the comments if you find another delicious way to make this recipe. 🙂

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Italian Mostaccioli Cookies Recipe - Soft, Chewy, Chocolate Covered Dessert - Christmas Cookies

Your holiday cookie platter will be complete with these Super Thin Cranberry Pistachio Italian Biscotti. Festive looking, great tasting &amp; so easy to make!

Super Thin Cranberry Pistachio Italian Biscotti

cranberries

flour (390 grams)

salt

orange

eggs (separated)

sugar (granulated)

vanilla extract (pure)

pistachio nuts

Soak the cranberries in water for about 10 minutes. Drain and pat dry with paper towels. Set aside.

Preheat oven to 350°F/175°C. Position rack in the center.

Line a baking sheet or loaf pans with parchment paper.

In a medium bowl, sift flour. Add the pinch of salt and the orange zest. Combine and then set aside.

In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment, beat the yolks.

Gradually add the sugar. Whisk together for 2-3 minutes. Scrape down the sides of the bowl.

Add vanilla extract.

Switch to the paddle attachment. At low speed, add flour to the egg mixture and incorporate. The mixture will look like bread crumbs. Once again, make sure to scrape down the sides of the bowl.

With a wooden spoon, incorporate the pistachios and cranberries. Set aside.

In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they reach the stiff peak stage.

Fold the egg whites in the flour and nut mixture.

Divide dough into thirds. Place each third on the cookie sheet; with damp hands, shape into a log. Alternatively, divide dough in half and place in loaf pans. (9.25x5.25x2.75)

Bake for approximately 15 - 20 minutes or until firm to the touch (it will take a few minutes longer in the loaf pans).

Remove from oven, wrap in clean dish towels and allow to cool down.

Once cool, transfer loaves to cutting board.

Using a very sharp or serrated knife, slice cookies as thin as possible, one-sixteenth of an inch is ideal.

Place slices flat on the baking sheets and bake for about 10-15 minutes (the longer they stay in the oven, the crispier they get). Flip the biscotti over halfway through the bake time.

They can be stored in any container at room temperature for up to 2 weeks.

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Top 4 italian biscuits recipes from across the web

The most viewed italian biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon and orange biscotti

Orange and almond biscotti

Mostaccioli Cookies (Mustacciuoli N...

Super Thin Cranberry Pistachio Ital...

The most viewed italian biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine