Mostacioli cookies
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 42 pcs.
Complexity: easily
Quantity: 42 pcs.
Mostacioli cookies are a traditional Italian Christmas pastry. The version presented in this recipe is a true treat, filled with walnuts, chocolate chips, and the enchanting aroma of winter spices with a hint of citrusy orange. If you can't imagine the winter holidays without fragrant gingerbread, but are looking for something new, mostacioli won't disappoint.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large eggs
- 1 cup heavy cream
- 1/3 cup olive oil
- Zest of 1 orange
- 4.5 cups of flour
- 1 and 3/4 cups sugar
- 1 cup walnuts
- 0.5 cup cocoa powder
- 1 tbsp baking powder
- 1 tbsp. ground cinnamon
- 1 tbsp. l. ground cloves
- 1 teaspoon ground nutmeg
- 3/4 teaspoon coarse salt
- 0.5 tbsp. chocolate granules
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Recipes with similar ingredients: eggs, cream, Orange zest, flour, sugar, walnuts, cocoa, cinnamon, carnation, nutmeg, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the eggs, heavy cream, olive oil, and orange zest.
- Place the flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg, and salt in the bowl of a food processor and pulse until the walnuts are chopped into medium-sized pieces. Add the egg mixture and chocolate chips and continue to pulse until a thick dough forms.
- Roll the dough into golf-ball-sized balls and place them on prepared baking sheets, spacing them at least 7 cm apart. Bake, rotating the baking sheets halfway through, for 15 to 17 minutes.
- Transfer the cookies to a wire rack to cool completely, about 20 minutes. Store in an airtight tin for 1 week or freeze for up to 2 months. You can also make the dough in advance and freeze for up to 3 months.
Author of the recipe - Allison Robicelli is a baker and food writer.
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