A catalog of collected recipes.

Mostaccioli - from your kitchen to ours

Mostaccioli Calabresi di Francesco

Collected by Enzina Marrari, Newfoundalnd, Canada; Place of birth: Chicago, Illinois. Created with her father, Frank Marrari, Riverdale, Iowa; place of birth: Arasi, Reggio Di Calabria, Italy.

Mostaccioli Calabresi di Francesco 

(Italian honey biscuits/bricks) 

All amounts are suggestions - there is no exact amount of any ingredient for these cookies and specific ingredients are regional and familial. Each baker will adjust what they feel is needed. This is the recipe my father and I make.

  • 1-2 Cups 00 Flour 

  • 1 Cup Honey 

  • 2 TBLS Mosto d'Uva (grape must, can substitute mulled wine)

1. Preheat oven to 350* F

2. Warm honey in a saucepan. Once warmed and viscous, add 2 TBLS of mosto (or mulled wine). Turn off heat and allow to cool, but do not allow it to get to room temp and solidify. 

2. Sift 1 cup of flour into a mound onto a clean countertop. Make a whole into the center of the mound.

3. Pour the cooled (not yet room temperature) honey into the mound a little at a time, folding in the flour as you go. Wait until the honey is absorbed into the flour before adding more. Repeat this until all honey is absorbed. You may need to add additional flour (up to 1 cup)  to absorb the honey.

4. Gently knead and work the dough until it is smooth, and the Musto (or mulled wine) is evenly distributed throughout (no streaking or clumps). 

5. Form the dough into a mound and slice into four sections. Use each section to form your cookies. Cut a manageable piece of dough and form your cookies into your desired shapes - an "S', circular, twisted, ovular, or other moulded shapes.  

6. Place on a lined or stick-free baking sheet and bake at 350* for 20-ish minutes or until the cookies are golden and slightly browned on the bottom. Do not overbake them!

7.  Cookies can be stored in an airtight container for a long time. They will harden as they cool and may be enjoyed as is (watch your teeth!), warmed in the oven or microwave, or dipped in coffee.  

Think of my dad as you eat them. 

Your Mostaccioli here!

Collected by: Location and place of birth:

Mostazoli by: Rose Valentino

Collected by: Karin Sgroi, St. John’s, Newfoundland, Canada; Place of birth: Omaha, Nebraska Source: American - Italian Heritage Society, Omaha, Nebraska

Mostazoli

  • 2 c. flour

  • 1/4 tsp. salt

  • 2 T shortening

  • Rind of 1 orange

  • 2/3 c. honey

  • 1/3 c. water

Blend flour, salt, and shortening until mealy is fine. Set aside. In a saucepan, bring orange rind, honey and water to a boil and cook for 3 minutes. Gradually, pour liquid into flour mixture. Mix and work dough until it is smooth, adding more flour if needed. Divide dough in half and roll and flatten dough. Prick with a fork and cut into diagonal shape. Do the same with the other half. Place diagonal cut pieces on cookie sheet and bake in preheated 375 degree over for 25 minutes

Mostazoli by: Fina Distefano Smith

Collected by: Karin Sgroi, St. John’s, Newfoundland, Canada; Place of birth: Omaha, Nebraska Source: American-Italian Heritage Society, Omaha, Nebraska

Mostazoli

  • 2 c. flour

  • 1 tsp. baking powder

  • 1 tsp. black pepper

  • 1/4 c. shortening

  • 1/2 c. melted honey

  • 1 tsp. grated orange rind

  • 1 tsp. grated lemon rind

Mix the dry ingredients together. Cut in the shortening and make a well. Add melted honey and mix into a soft dough. Roll into log shape and flatten lightly. Make a criss-cross design on top with a knife. Cut in 2-inch pieces at an angle. Bake at 375 degrees for 20 minutes. Store in an airtight container.

Want to send us your recipe?

Send us your Mostaccioli Cookie recipes! Please include the following:

  • Name

  • Location and place of birth

  • Source of recipe (i.e. from your grandmother, aunt, father, grandfather, etc.)

  • Ingredients and baking instructions.

  • A photo of the end result or process (if possible - not required!)