Rich, aromatic, and deeply chocolatey, Italian Mostaccioli are one of the most beloved Christmas cookies from Southern Italy. Made with cocoa powder, almond flour, warm spices, and the unmistakable aroma of orange, these soft diamond-shaped cookies are then dipped in glossy dark chocolate for the perfect finish.
Mostaccioli are rustic in appearance but incredibly comforting — tender on the inside, lightly spiced, and wonderfully fragrant. They’re the kind of cookie that fills the kitchen with warm holiday notes and makes a perfect addition to any festive cookie platter.
What Are Mostaccioli?
Mostaccioli (also known as mustacciuoli or mustaccioli napoletani) are traditional Italian Christmas cookies commonly made in Campania, Puglia, Calabria, and Sicily. Their signature shape — small chocolate-coated diamonds — and their soft, cake-like interior make them unique compared to other Italian biscuits.
Traditionally flavored with cinnamon, citrus zest, honey, and spices, mostaccioli embody the warmth of Mediterranean Christmas traditions. Today, variations abound, but the essential elements remain: spices, cocoa, citrus, and a generous coating of dark chocolate.
Why Everyone Will Love This Recipe
Soft and tender inside, with the perfect chocolate shell
- Full of warm spices like cinnamon and citrus zest
- Easy to make, with no fancy equipment required
- Perfect for the holidays or gifting
- Naturally dairy-free before coating, thanks to water and orange juice
How to Store Mostaccioli
Keep the cookies in an airtight container at room temperature for up to 1 week. They stay soft and fragrant thanks to the orange juice and almond flour.
How to Freeze Mostaccioli
Mostaccioli freeze wonderfully. Once the chocolate coating is fully set, place them in a freezer-safe container separated by parchment sheets. Freeze for up to 2 months. Thaw at room temperature — no reheating needed.
Ingredients
How to Make Italian Mostaccioli
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In a large bowl, combine the flour, almond flour, cocoa powder, sugar, baking powder, cinnamon, and sweet spice mix. Stir thoroughly to distribute the flavors.
In a large bowl, combine the flour, almond flour, cocoa powder, sugar, baking powder, cinnamon, and sweet spice mix. Stir thoroughly to distribute the flavors.
Grate the orange zest directly into the bowl. Its essential oils give the cookies their characteristic aroma.
Pour in the water and begin stirring. Then add the orange juice. The dough should start to come together into a sticky but workable mass.
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Grate the orange zest directly into the bowl. Its essential oils give the cookies their characteristic aroma.
Knead by hand until the dough becomes smooth and uniform. Wrap it in plastic wrap and refrigerate for 1 hour — this helps the cookies hold their shape while baking.
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Pour in the water and begin stirring. Then add the orange juice. The dough should start to come together into a sticky but workable mass.
Roll out the dough to about 5–6 mm thick on a lightly floured surface.
Cut into diamonds by slicing vertically, then diagonally.
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Knead by hand until the dough becomes smooth and uniform. Wrap it in plastic wrap and refrigerate for 1 hour — this helps the cookies hold their shape while baking.
Transfer the cookies to a baking sheet lined with parchment paper.
Bake at 180°C (356°F) for 10 minutes.
They should remain soft — don’t overbake.
When completely cool, melt the dark chocolate. Dip each mostacciolo, making sure the coating is even.
Let them set at room temperature until the chocolate hardens.
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