250 grams (about 3 3/4 ounces) of walnuts, coarsely ground
150 grams (about 5 1/4 ounces) flour
125 grams (about about 4 1/4 ounces) honey
2 egg whites
pepper
cinnamon

Original Italian text
noci grammi 250
farina, grammi 150
miele, grammi 125
chiare di uovo, due
pepe
cannella

Chop the walnuts with a knife in order to obtain a very fine grain, put them in a bowl and add the honey, two egg whites, a pinch of ground pepper and a bit of cinnamon too.

Mix and pour this mixture on a wooden board, and work into a cookie dough, consistent, but not too hard.

Roll out the dough and cut the cookies into the classical [diamond] shape of the mostaccioli.

Place the cookies on a baking tray.

Bake in slow to moderate oven for about twenty minutes.

Before removing the cookies from the baking pan, let them cool.



Original Italian text

Tritate col coltello le noci in modo da ottenere una granella molto fina, mettetele in una terrinetta e aggiungete il miele, due chiare d'uova, una presa di pepe macinato fino e un po di cannella.

Impastate utto e versate questo composto sulla tavola, facendogli assorbire la farina, fino a farne una pasta piuttosto consistente, che pero non dovrete lavorare troppo.

Stendele questa pasta all altezza di mezzo ventimetro e ritagliatela a forma di mostaccioli che allineerete sulla placca del forno.

Cuoceteli a forno leggero per una ventina di minuti.

Prima di toglierli dalla placca aspettate che siano freddi e rassodati.

The recipe in this entry was taken from "Il Piccolo Talismano Della Felicita" by Ada Boni, first published in Italy in 1929...... The following text was taken from Italian Wikipedia (Google Machine Translation). "Mustaccioli or mustacciuoli Origins Place of origin Italy Region Campania Area of ​​production the whole region Details Category sweet Recognition PAT Sector Fresh pasta and bakery products, biscuits, cakes, pastry and confectionery.... The mustacciuoli or, in a italianized, mustaccioli are sweet typical gastronomy Naples. Mustaccioli have a diamond-shaped, are about 10-12 cm, although recently this has also a variant mignon the size of about 6 cm. They are covered with a glaze of chocolate, but inside they are characterized by a soft taste of honey and candied fruit. Historical Background. The name mustaccioli is linked to the use in ancient recipes of the wort (mostacea was the Latin name), with whom they were prepared to be sweeter. The mostaccioli Neapolitans are reported by Scappi, personal chef to Pope Pius V , in his lunch alli eighteenth of October.... Neapolitan Mustaccioli Neapolitans, although homonymy with many sweet Italian regional based must not resemble any of these. A distant relative is the Printen German. In recent years has created many variations of mostaccioli, in which the chocolate icing is replaced by a white chocolate frosting or a glaze of sugar and candied fruit. These cakes are loved especially by children for their Neapolitan recipe that combines honey and chocolate. Mustaccioli are often sold together with roccoc?, but also to raffiuoli and susamielli, and together with the struffolis sweets are characteristic of the Christmas Neapolitan.... Mostaccioli in other regions Mostaccioli 'Nzuddha - Calabrian version Mustazzoli - version Salento Nzuddha From Wikipedia, the free encyclopedia.'Nzuddha Origins Place of origin Italy Region Calabria Area of ​​production Reggio Calabria Details Category sweet The ' Nzuddha or Nzudda or Mastazzolu, is a typical cake of Reggio Calabria. It is a cookie unleavened source Arabic , made ​​with flour, honey caramel liqueur to anise and other spices. Typical of fairs and festivals, the 'nzuddhe are usually adorned with colorful decorations and sold at stalls during the Feast of Our Lady of Consolation, helping to create the festive atmosphere that pervades the entire city during the festivities. Given the lack of leavening, these freshly cooked are extremely hard and therefore difficult chewable, to make them soft and edible is therefore necessary to keep a few days in special chests said mustazzolari. By tradition, the 'Nzuddha is modeled with extreme realism in various forms that appeal to the Christian tradition (forms of fish or bird) that the pagan (forms of woman , snake , or letter). External links.... Mustazzoli From Wikipedia, the free encyclopedia. Mostacciuoli, mastazzola, Mustazzueli, 'Nnasprati, mustazzoli,' Nnsparati, Scagli?zzi, Castagnole, Scaj?zzuli Mustaccioli cocoa Origins Place of origin Italy Regions Puglia Sicily Area of ​​production Province of Foggia, all the Salento, Province of Trapani Details Category sweet Recognition PAT Sector Fresh pasta and bakery products, biscuits, cakes, pastry and confectionery. The mustazzoli are sweets of Salento (Puglia southern Italy) and Sicily western-based flour, sugar, almonds, lemon, cinnamon, honey and other flavorings. Sometimes they are covered by a light icing based chocolate. It is one of the traditional Sicilian food products recognized by the Ministry of Agricultural resources. The term comes from Latin. Not from the Latin mustum (must) as it was thought in the beginning, but by mustace, that laurel. It was originally prepared the mustaceum, a cake for the wedding, a cake wrapped in leaves mustace (laurel) which gave flavor during cooking. Hence the proverb loreolam in mustace quaerere, namely: search in vain focaccia bay leaves that had burned in the oven. The mustazzoli are also known as: mustaccioli , filthy (because of the chocolate icing on the surface), mostaccioli, mustazzueli, bisquetti, pisquetti, mustazzoli 'nnasparati , scaglizzi , sciezzuli , castanets. The mixture of mustazzoli consists of mulled wine or syrup of figs that has nothing in common with the product that bears the same name but made ​​from cooked grape must, citrus peel, almonds, honey, cinnamon, sometimes quince, hazelnuts, chocolate, candied fruit. The ingredients must sit for a few hours before being processed in the form of small irregular ups and cookies and then baked in the oven, the product is then covered with icing sugar and cocoa. The mustazzoli have the characteristic of being very crisp, only with the addition of butter, margarine or lard in the dough, you get a much more soft and crumbly but which differs from the traditional recipe. Historical Background The typical local sweets: they mustazzoli I have mustazzoli Arab origin and in fact as in the custom of this civilization also these cookies, such as Arabic bread, are not leavened. It was a typical habit, still alive, cook and eat these sweets during celebrations and sacred festivals. According to tradition, these particular cookies could be modeled in several forms: the Christian tradition forms of fish and bird to the pagan forms of woman, snake, or letters. In Sicily from the eighteenth century and until a few years ago was a typical product of the nuns of the convents of cloistered. Many regions claim paternity of this cookie, it is used a lot in Puglia, in Sardinia, in Calabria, in Sicily, in Lazio, in Campania and Lombardia." Photo: Mary Melfi.

Back to main list