Mostaccioli Abruzzesi
Rich, diamond-shaped spiced biscuits made with cooked grape must and almonds, coated in dark chocolate. Known locally as mustaccioli abruzzesi.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Baking sheet
- •Baking parchment
- •Rolling pin
- •Heatproof bowl
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 340 kcal
Instructions
- 1
Whisk flour, chopped almonds, cocoa, sugar, cinnamon, cloves, orange zest, and baking powder in a bowl.
- 2
Pour in the cooked grape must and lukewarm water.
- 3
Work the ingredients together with your hands until a soft, slightly sticky dough forms.
- 4
Turn the dough onto a lightly floured surface and knead briefly until smooth.
- 5
Roll the dough out with a rolling pin to a thickness of one centimetre.
- 6
Cut the rolled dough into diamond shapes using a sharp knife.
- 7
Arrange the diamonds on a baking sheet lined with baking parchment.
- 8
Bake at 180C (160C fan) for 12 to 14 minutes until set.
- 9
Transfer the baked biscuits onto a wire rack to cool completely.
- 10
Melt dark chocolate and olive oil in a heatproof bowl set over simmering water.
- 11
Dip the tops and sides of each cooled biscuit into the melted chocolate.
- 12
Place the glazed biscuits onto parchment paper until the chocolate sets firm.
Chef's tips
Do not overbake these biscuits or they will become hard once cooled; they should remain tender in the centre. If cooked must (mosto cotto) is difficult to find, use dark runny honey or saba. Let the chocolate set at a cool room temperature rather than the fridge to keep a glossy surface.
Ingredient substitutions
- cooked grape must (mosto cotto) → saba or dark wildflower honey
- toasted almonds → toasted hazelnuts or walnuts
Storage
Store in a sealed biscuit tin layered between baking parchment for up to two weeks.
Reheating
These biscuits are served at room temperature and should not be reheated.
Common mistakes to avoid
- •Overbaking the biscuits, which turns the crumb crumbly and dry instead of soft and chewy.
- •Rolling the dough too thin, which causes the edges to burn quickly in the oven.
- •Glazing the biscuits before they have cooled completely, making the chocolate glaze streak.
Serving suggestions
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