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Cookies with Nuts
Mostaccioli (Italian almond spice cookies, with flour, honey, nutmeg and orange zest)
Originated from: Guardialfiera, Molise, Italy
Occasion: Weddings
Contributed by: Rita Palazzo (her aunt's recipe, Mrs. Adelaide Palazzo)

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For batter

8 eggs
450 grams of honey
2 oz oil
8 oz sugar
1 grated orange peel
1/2 teaspoon nutmeg
2 teaspoons baking ammonia
450 grams of roasted and finely chopped almonds
Flour (as much as needed, about 4 to 5 cups)

For chocolate-flavored frosting
Icing sugar, cocoa powder and lemon juice

For garnish
1 to 2 cups icing sugar
1 to 2 tablespoons lemon juice


Mix the first four ingredients with a wooden spoon. Add the remaining ingredients.

Make a long sausage-like piece and flatten the top a little. Cut in diagonal pieces 3-4 inches long.

Bake on cookie sheet (that has been oiled and floured) in a 350 degree F oven for 20-30 minutes.


Make a thick chocolate-flavored forsting with icing sugar, cocoa powder and lemon juice.

Brush on cookies. Cool.

Make a thick frosting with the icing sugar and lemon juice.

Place the frosting in a pastry bag and pipe on cookies.


Prior to World War II mostaccioli were only made for weddings in the town of Guardialfiera, Molise. In the 1950s many of those who immigrated to North America retained this tradition. However, a number of individuals chose to bake the cookies for other major celebrations (or for no particular reason at all). The mostaccioli in the photo were made by Rita Palazzo for her son's wedding with the help of her aunt, Mrs. Adelaide Palazzo. The photo was taken by Mary Melfi.

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