Calabrian Spiced Honey-Almond Cookies

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Mostaccioli are classic Calabrian holiday cookies shaped like small diamonds or rectangles and perfumed with warm Mediterranean spices, citrus zest, and honey. The dough is firm and almost biscotti-like, then finished with a dark chocolate glaze that sets into a satisfying snap. They keep beautifully for weeks, which is why Calabrian families bake them by the tray at Christmas.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 20 gSugar
• 4 gProtein
• 50 mgSodium
• 120 mgPotassium
• 35 mgCalcium
• 1.8 mgIron
• 3 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the spice mix

• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 1/8 teaspoon fine sea salt

For the dough

• 3 cups (375 g) all-purpose flour
• 1 cup (100 g) finely ground toasted almonds
• 1/2 cup (50 g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 cup (340 g) wildflower honey
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs
• Zest of 2 oranges
• Zest of 1 lemon
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract

For the chocolate glaze

• 6 oz (170 g) dark chocolate, 70%, chopped
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• 1 teaspoon orange juice

Directions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk together the flour, ground almonds, cocoa powder, baking powder, and the prepared spice mix in a medium bowl until evenly blended.
3. In a large bowl, beat the softened butter with the sugar and honey until creamy, about 2 minutes. Beat in the eggs one at a time, then mix in the orange zest, lemon zest, orange juice, and vanilla until smooth.
4. Add the dry mixture to the wet mixture in three additions, mixing on low just until a stiff, slightly tacky dough forms. If it is too sticky to handle, chill for 20 minutes.
5. Turn the dough onto a lightly floured surface and roll it out to about 1/2 inch (12 mm) thick. Cut into 2 x 3 inch rectangles or diamond shapes and transfer them to the prepared baking sheets, spacing 1 inch apart.
6. Bake for 16 to 18 minutes, until the cookies are set and firm to the touch but still slightly soft in the center. They will harden as they cool. Let them rest on the pan for 5 minutes, then move to a wire rack to cool completely.
7. Meanwhile, melt the chocolate, butter, and honey together in a small saucepan over very low heat, stirring until glossy. Stir in the orange juice and remove from heat.
8. Dip the top of each cooled cookie into the warm chocolate glaze, letting the excess drip off, then return to the rack (or place glaze-side up on parchment) to set for 30 minutes.
9. Once the glaze is firm, dust lightly with extra cinnamon and store in an airtight tin layered between sheets of parchment.

Cook’s Notes

• Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes before grinding to deepen their flavor dramatically.
• Wildflower or orange-blossom honey is traditional in Calabria and gives the cookies their characteristic floral edge; mild clover honey also works.
• The dough is intentionally firm and not sweet on its own; the chocolate glaze provides most of the sweetness, so do not reduce the honey in the dough.
• These cookies improve after 24 to 48 hours in an airtight tin as the spices meld, making them ideal for advance holiday baking.
• For a traditional Calabrian look, score a crisscross pattern lightly on top of each cookie before baking using a floured knife.

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