Mustacciuoli, the ancient Neapolitan recipe with the aroma of orange, cocoa, and spices.

Egg-free and butter-free, Neapolitan mustacciuoli are also excellent for those with intolerances and allergies, ideal for breakfast or a snack. Be careful when cooking them, as they may burn.

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Mustaccioli recipe

MUSTACCIUOLI RECIPE

Mustacciuoli are delicious Christmas sweets typical of southern Italy, with many variations: there are Salento, Calabrian, Sardinian, and Neapolitan mustacciuoli. The original recipe , however, belongs to the ancient Neapolitan and Campanian tradition, and is made without eggs and butter.

Originally, they were prepared with grape must cooked on laurel leaves, hence their Latin name, "mustaceum." As is customary, Neapolitan mustacciuoli are prepared as early as December 8th , but they are served throughout the Christmas holidays, especially Christmas and New Year's Eve.

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NEAPOLITAN MUSTACCIUOLI

Neapolitan mustacciuoli are soft, diamond-shaped chocolate biscuits covered in dark chocolate icing. From a nutritional standpoint, the presence of cocoa is important , as is a good supply of vitamins, especially vitamin A. They are also rich in phosphorus and potassium.

Simple to make, tasty, nutritious, and healthy, mustacciuoli will keep for about ten days if covered and stored in a cool place. Freezing is not recommended. For a less rustic texture, you can add almond flour or mix flour and chopped almonds . You can also make some variations for the filling, such as adding candied fruit , but it's best to avoid overdoing it. Here's the recipe.

Neapolitan mustacciuoli recipe 1

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MUSTACCIUOLI

Ingredients

  • 1 kg of flour
  • 200 grams of sugar
  • oil
  • 20 g of baking ammonia
  • 300 g chopped hazelnuts or walnuts cinnamon
  • cloves
  • raisins
  • a liter of cooked wine

Method

  • Create a dough with all the ingredients, working them with your hands until you get a pasta of medium consistency.
  • Form into small loaves about 6 cm in diameter and roll them out on a baking tray covered with baking paper.
  • Bake in the oven already hot at 200° for about 30 minutes.
  • Let them cool and cut them into 1 cm thick slices diagonally.

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