Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
chocolate-glazed cookies
Mostaccioli (Italian spice cookies, without nuts, with cocoa powder, cinnamon and cloves; glazed)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

Printer Friendly Version


For cookie dough
2 cups flour
1/2 cup cocoa
1 1/2 teaspons Magic baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter or margarine
1 large egg
1/2 cup milk (3 per cent)

For chocolate glaze
1/4 cup cream
3 tablespoons cocoa powder
1 1/4 cups icing sugar
Original Italian Text
2 t. farina
1/2 t. cacao
1 1/2 c. di te magich
1 c. te cannella
1/4 c. te broche garofano
1/4 c. te sale
3/4 t. zucchero
1/2 t. burro o margherina
1 uovo grosso
1/2 t. latte, 3 per cento

1/4 t. crema
3 c. a tavola cacao non zucherateo
1 1/4 t. zucchero a velo
Forno 350. 7 minuti per cucinare.
Farina cacoa magichi, cannella, brocolo di garofaro e sale. Molto bol zuccchero e burro, metere l'uovo, e latte. Facie poline. Creme bolitire e metere il cacao e dopo metere il zucchero velo.


Preheat oven to 350 F degrees.

Comine flour with cocoa powder, Magic baking powder, cinnamon, ground cloves and salt.

Melt butter. Cool.

Add sugar to the butter. Mix well.

Add egg to the sugar and butter. Add milk.

Combine dry ingredients with wet ones.

Form small balls with the dough.

Place the dough balls on cookie sheets that have been lined with parchment paper, making sure there is ample space between the dough balls as they will spread a little.

Flatten the dough balls a little with the palm of your hands.

Bake in a pre-heated moderate oven [350 F degrees] until ready [about 7 minutes].


Make the glaze by warming up the cream. Add the cocoa powder to the warmed-up cream and then add the icing sugar.

Brush the tops of the cookies with the chocolate glaze.

Allow the cookies to dry for about 20 minutes at room temperature.

Keep in fridge (or freeze) until needed.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. Because of her talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing (Easier said than done).... While Mrs. Benvenuto was born in the Veneto region (in 1938) and has a natural fondness for recipes that come from this area, she found that as soon as she immigrated to Montreal, Quebec in 1952 she developed an instant appreciation for all foods from her homeland....... P.S. Mostaccioli cookies are traditionally made with nuts, especially almonds, and they generally are shaped like a diamond. For the more traditional recipes see Italy Revisited/"Cookies with Nuts." Photo and notes: Mary Melfi.

Back to main list