Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies with Nuts
mostoccioli cookies
Mostoccioli (with almonds, honey, orange zest, coffee, cocoa, cloves, cinnamon and topped with chocolate)
Originated from: Italy
Occasion: Christmas and special occasions
Contributed by: Pierina Faustini

Printer Friendly Version


6 eggs
1 pound almonds, roasted and chopped
1 pound honey
1/2 cup white sugar
1/2 cup brown sugar
Finely grated zest of 1 medium-sized orange
1/2 cup espresso coffee
4 teaspoons cacao amaro [cocoa]
3 teaspoons amonica, mixed in 2 ozs of warm milk
1 teaspoon Magic baking powder
1 teaspoon ground cloves
1 teaspoon cinnamon
Flour as much as needed to make cookie dough that can be rolled out

For icing
A block of chocolate (preferably "Choc-N-Robe #2764), melted in a double boiler


o Preheat oven to 300 F degrees.

o Beat eggs.

o Combine wet ingredients with dry ones, adding flour a little at a time, until one gets a dough can be rolled out and cookies can be cut out (about 1/2 of an inch thick).

o Using a diamond-shaped cookie cutter cut out cookies.

o Place the cookies on cookie sheets lined with parchment paper.

o Bake on middle rack at 300 F degrees for about 10 minutes.

o Cool.

o Melt chocolate in a double boiler.

o Coat one cookie at a time in the melted chocolate.

o Place the chocolate-coated cookies on cookie sheets that have been lined with wax paper.

o Let the chocolate-coated cookies air-dry for about 12 hours (or overnight).

o Store in a cold room until needed.


Photo: Mary Melfi.

Back to main list