Neapolitan Mostaccioli

Contributed by

Arianna Morvillo

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Neapolitan Mostaccioli

These sweets are typical of Neapolitan Christmas, but can be found in the bakeries of this wonderful city all year round. Thanks to pisto, a very palticular mix of spices, their wonderful smell immediately invades the kitchen as soon as you prepare them 😋
Servings 15
Prep Time 40 mins
Cook Time 18 mins


  • 110 ml Water
  • 300 g All-purpose flour
  • 150 g Caster sugar
  • 150 g Blanched and toasted almonds
  • Zest of half an orange
  • Zest of half a lemon
  • 2,5 g Baking soda
  • 20 g Pisto
  • 20 g Cocoa powder
  • 1 g Salt
  • 200 g Dark chocolate


  • First prepare the dough: by hand or in the mixer, mix the dry ingredients (flour, sugar, lemon and orange zest, chopped almonds, salt, baking soda, pisto and cocoa) with the water. Form a homogeneous dough and let it rest in the refrigerator for about 15 minutes.
  • At this point, with the help of a little flour, roll out the dough to a thickness of 8mm and cut into rhomboid shapes with sides of 6cm.
  • Place them on a baking tray lined with parchment paper and cook your mostaccioli in a static oven at 180°C (160°C in a convection oven) for 18 minutes.
  • Let them cool down, then cover one of the two surfaces and the sides with the chocolate previously melted in bain-marie, diluted with a drop of water.
Course: biscuits
Cuisine: Italian

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