Italian Mostaccioli Cookies: Sweet Origins & An Easy Recipe

It’s that time of year when Christmas lights twinkle in homes, the festive spirit fills the air, and all we want to do is indulge in holiday baking.

Italian mostaccioli cookies are the perfect treat for this season—chocolatey, spiced, and easy to make. Plus, you can bake plenty to share with friends and family! They’re also delicious with a cup of tea or cappuccino.

Today, I’m sharing my easy recipe along with tips to make baking these cookies a breeze. But first, let’s dive into the sweet story of Mostaccioli.

Mostaccioli Cookies Vs Pasta

When you hear “mostaccioli,” your first thought might be of the popular pasta dish baked with tomato sauce and cheese. However, in Italy, mostaccioli is traditionally associated with a completely different treat: cookies!

Mostaccioli cookies, often called mustaccioli, are diamond-shaped, about 10–12 cm long, and flavored with chocolate and spices. They’re a festive Italian dessert, particularly enjoyed during Christmas. Their sweet, spiced flavor and dense, chewy texture make them perfect for pairing with tea or coffee.

On the other hand, the term mostaccioli is also used (though less commonly in Italy) to refer to a type of pasta. More accurately called Natalini or Maccherini Genovesi, this pasta is a Christmas specialty in Genoa. Natalini are long, smooth tubes of pasta, about 25 cm in length, cut diagonally at the ends like penne. Traditionally, they’re cooked in capon broth enriched with pieces of sausage for a hearty holiday dish.

In fact, the pasta known abroad as mostaccioli pasta bake is more commonly referred to in Italy as ziti al forno—a beloved baked pasta dish often made with tomato sauce, mozzarella, and sometimes meat or vegetables.

So, while they may share a name, mostaccioli cookies and pasta couldn’t be more different.

Italian Mostaccioli Cookies: Origins & Traditions

The origins of mostaccioli cookies trace back to ancient Rome, where they were known as “mustacei“. The name derives from the Latin word mustaceum, referencing the must (grape juice) used in early recipes to add sweetness. These ancient treats were sweet flatbreads, often baked on bay leaves to infuse them with a subtle aroma.

The first written record of mustacei appears in Cato the Elder’s De Agri Cultura, a text from the 2nd century BCE. Cato described them as small, sweet cakes made with flour, must, and anise, offered to gods and priests during religious ceremonies. Over time, the recipe evolved into the spiced, chocolatey cookies we know today.

First Recipes & Holiday Traditions

By the Renaissance, mostaccioli had become a beloved part of Italian culinary tradition. Bartolomeo Scappi, personal chef to Pope Pius V, included a recipe for Neapolitan mostaccioli in his cookbook. He even noted that they improve with time, stating,

“They are always better on the second day than the first and keep their perfection for a month.”

Traditionally, Neapolitan mostaccioli are prepared starting on December 8th (the Feast of the Immaculate Conception) and enjoyed throughout the Christmas season. They’re often served alongside other iconic Neapolitan desserts like roccocò, raffiuoli, susamielli, and struffoli.

In Puglia, mostaccioli have roots in ancient religious rituals. These cookies were offered to priests and deities during ceremonies, symbolizing respect and devotion.

Why Mostaccioli Are Perfect for Gifting

One of the reasons for mostaccioli’s enduring popularity is their long shelf life. These cookies can be baked in advance, making them perfect for holiday gatherings or as gifts for visiting friends and family. Their rich flavors develop even further over time, making them better on the second day—and sometimes even weeks later!

Speaking of gifting, below I have included three cookie wrapping ideas for how to package your mostaccioli for your friends and family.

Cookie Gift Packaging Idea 1

You can get creative with decorating your mostaccioli chocolate cookies, and package them inside a vintage glass jar to achieve an elegant homestead aesthetic.

Cookie Gift Packaging Idea 2

This is the simplest and most popular in Italy. Store your mostaccioli cookies inside plastic sachets (PS: you can use recyclable and more environmentally friendly alternatives), tie a ribbon to close them, and then attach a small Christmas ornament.

Cookie Gift Packaging Idea 3

My favorite one is placing them in a vintage Christmas box, red of course! It’s the easiest, as it requires no extra packaging, but it is also timeless. Plus, the receiver can use the box to store all the Christmas cookies they bake, and each time they will be reminded of you and your thoughtful gift.

Which one is your favorite?

Ingredients (makes 15-23 cookies)

250 gr Flour 00 (2 cups)
80 gr almond flour or ground almonds (almost 1 cup)
20 gr cacao powder (2.5 tablespoons)
a pinch of salt
80 gr coconut sugar (1/3 cup)
1 small teaspoon mix of nutmeg, cinnamon, vanilla, anisette, and cloves *
2.5 gr baking soda (1/2 teaspoon)
juice of 1 orange (to replace the sweet wine)
200 gr milk chocolate x2 bars (usually dark but milk or white works too)
50 gr apricot jam plus more for glazing (might need an extra 50 gr to replace the honey)
6 tbsp Italian extra virgin olive oil

* Feel free to double or triple the spice mix (called “pisto” in Neapolitan)

How To Make Mostaccioli Cookies

The recipe is divided into two days, but if you start early, you can make it all in one day. First we make the dough, then bake the cookies, and finally we decorate them. Let’s begin!

Day 1 – Making the dough

Gather all the ingredients above.
Add all dry ingredients in a large bowl and mix.
Add the orange juice, apricot jam and Italian extra virgin olive oil and mix.
You can also add them to a mixer and let it do it for you.
Cover your cookie dough with cling foil and refrigerate overnight or for at least 5 hours.

Step 1

Step 2

Step 3

Mixing by hand

Dough is ready for wrapping

Day 2 – Baking the cookies

The next day, roll the dough open on a clean surface. I put the dough between two large sheets of parchment paper, and then used my hands to flatten it. Later I used the rolling pin to shape it into a square with a tickness of 1 cm.
Cut the cookies in the shape of a rhombus about 5 cm wide. This gives you 23 and is the mini version. Feel free to do your in the larger 10 cm size.
Layer the mostaccioli cookies on a baking dish with parchment paper.
Put your cookie sheet in the freezer for 10 to 15 minutes, depending on how large they are. The olive oil makes the dough go soft while you cut them, but it helps them retain moisture while baking. So the trick is to freeze them shortly!
Preheat your oven to 170°C or 338°F in Fahrenheit. I am using a 3D oven setting, but feel free to opt for your using baking program.
Bake for 10 minutes for the smaller size, and 15 minutes for the larger one.

Step 5

Step 6

Step 7

Day 2 – Decorating & finishing

While your cookies bake, you can prepare your jam for glazing and melt your chocolate for later.

Mix 3 tablespoon apricot jam with 1 tablespoon water and set aside for later.
Break your chocolate into a stainless steel or glass bowl, and use the double boiler method to melt it. Once ready, turn off the hob, and keep it there so it doesn’t cool down completely.
As soon as your cookies are out of the oven, feel free to transfer them to a cookie rack. I like to skip this option.
Brush each cookie with the diluted apricot jam you prepared earlier.
Leave them to dry and cool for 30 minutes.
Dip each cookie in the melted chocolate and transfer back to the dish to dry. I put mine in the fridge for 30 minutes.
If you’d like to decorate them with sprinkles or others, do it now before the chocolate hardens.

Step 11

Step 12

Step 14

Step 16

Enjoy!

Once the chocolate dries, your cookies are ready to enjoy and pack for gifting.

If you are short on time, you could bake them on day 2, and then decorate them on day 3. Just make sure to let them cool completely before storing them in a container or bag.

All The Mostaccioli Recipes Variants

The recipe I shared above was inspired by many different iterations I found from across the regions. I think it’s fascinating for you to know that the popular Neapolitan mostaccioli are not the only ones. In fact, these chocolate spiced cookies are a tradition of most Southern regions in Italy. Have a look!

Mostaccioli di Napoli

Neapolitan mostaccioli are by far the most popular variation, especially during the holidays. Known for their unique blend of almonds, honey, and rich chocolate, these cookies are crafted with a dough that offers a perfect balance of sweetness and depth. The traditional shape is slender and slightly curved.

A variation of the Neapolitan mostaccioli replaces honey with apricot jam, giving the cookies a tangy twist that adds a unique flavor to this beloved treat.

Stuffed Mostaccioli from Gaeta

In Gaeta, a coastal city near Rome, the stuffed mostaccioli offer a delicious surprise with their flavorful filling, made from a mix of nuts, candied orange peel, and honey. Shaped into small boats or conch shells, these cookies capture the maritime spirit of the coastal town, making them an ideal choice for festive occasions.

Apulian Mostaccioli

In Puglia, mostaccioli are known for their bold flavors, which come from a combination of ground almonds, honey, cocoa, and a surprising touch of black pepper. In reality, this is not surprising at all if you consider that these spices are often paired with black pepper. They are also smaller in size compared to other versions.

Mostaccioli from Calabria

The Calabrian mostaccioli are hearty and rich, made with finely ground walnuts, honey, and dark chocolate. Their dense texture and robust flavor profile are a reflection of Calabria’s bold culinary traditions. These cookies are perfect for those who appreciate a deep, nutty flavor with the sweetness of honey and the complexity of chocolate.

I wouldn’t be surprised if I saw a recipe featuring peperoncino, the Calabrian chilli; after all, chocolate and chilli is a well loved pairing! Would you try that?

Sicilian Mostaccioli

Sicilian mostaccioli feature generous amounts of almonds, honey, and cocoa, creating a soft, indulgent cookie that captures the essence of Sicily. Larger in size, these cookies are a true treat, offering a rich, flavorful experience that embodies the island’s agricultural heritage and its mastery of traditional pastry-making.

Mostaccioli from Molise

In Molise, mostaccioli are made with a delicate blend of honey, almonds, walnuts, and cocoa, resulting in a cookie that’s aromatic and balanced. This version highlights the region’s diverse culinary influences and its dedication to creating artisanal treats that celebrate local ingredients and rich flavors.

Modern Mostaccioli

Modern mostaccioli have evolved to embrace contemporary flavors, with varieties like pistachio, coffee, and white chocolate taking the spotlight. A mignon version of these cookies, measuring about 5 cm, has recently gained popularity, offering a smaller, bite-sized alternative to the traditional.

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Want More Christmas Food Inspiration?

I hope you enjoyed learning about mostaccioli and you found my step by step recipe helpful.

This is the first recipe I am sharing on this blog, so please give it a heart. If this gets a good response, I am happy to share more simple yet delicious Italian recipes.

Don’t forget to share it with a friend, and come follow me on TikTok @alessiaitalianlife to watch me make authentic Italian recipes.

Learn about the most popular Italian cookies here.

Other Christmas Food Articles To Inspire Your Holidays:

Traditional Italian Christmas Dinner Ideas For Your Table

Traditional Italian Christmas Food: 11 Staples Italians Can’t Do Without