Mustazzoli Salentini
Spiced cocoa and toasted almond biscuits coated in a glossy dark chocolate glaze, a beloved festive treat across Salento.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Baking tray
- •Baking parchment
- •Mixing bowl
- •Heatproof bowl
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 13 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 310 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan) and line a large baking sheet with parchment paper.
- 2
Toast the almonds in a dry pan over medium heat until fragrant, then chop them roughly.
- 3
Whisk together the flour, sugar, cocoa powder, cinnamon, cloves, baking powder, and chopped almonds in a bowl.
- 4
Add the orange zest, orange juice, and olive oil to the dry mixture.
- 5
Mix while adding warm water gradually until a firm, pliable dough forms.
- 6
Divide the dough into equal portions and shape each into a diamond or flattened oval biscuit.
- 7
Arrange the biscuits onto the prepared baking sheet, leaving space between each one.
- 8
Bake for 15 to 18 minutes until firm to the touch but still slightly soft inside.
- 9
Transfer the biscuits onto a wire rack to cool completely.
- 10
Melt the dark chocolate with water in a heatproof bowl set over simmering water until glossy and smooth.
- 11
Dip the top of each cooled biscuit into the melted chocolate glaze to coat evenly.
- 12
Leave the biscuits on the wire rack until the chocolate glaze sets completely.
Chef's tips
Do not overbake the biscuits, as they will become excessively hard once cooled. Ensure the biscuits are fully cooled before glazing so the chocolate coating stays glossy and firm.
Ingredient substitutions
- baking powder → ammonium bicarbonate (ammoniaca per dolci) for an authentic, traditional airy crumb
- orange juice → vincotto (cooked grape must) for a deeper, darker traditional Salento flavour
Storage
Store in an airtight biscuit tin at cool room temperature for up to two weeks.
Reheating
These biscuits are meant to be eaten at room temperature and should not be reheated.
Common mistakes to avoid
- •Baking for too long, which makes the spiced biscuit dry and rock-hard.
- •Glazing the biscuits while still warm, causing the chocolate to melt off and turn dull.
- •Grinding the almonds into fine meal instead of leaving coarse, crunchy pieces.
Serving suggestions
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