Mostaccioli Napoletani: Traditional Neapolitan Almond and Chocolate Biscotti
Category: Desserts
Servings: 20 biscuits
The Mostaccioli Napoletani are a classic and beloved Neapolitan treat that combines the richness of dark chocolate with the nutty crunch of almonds, a delicate hint of citrus zest, and the warm, aromatic flavors of traditional spices. These delightful biscuits are perfect for any festive occasion or a simple indulgence with a cup of coffee or tea. Here’s how you can make these delicious Italian treats at home, step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Granulated sugar (Zucchero) | 300g |
| Water (Acqua) | 250g |
| Ground almonds (Granella di mandorle) | 150g |
| Unsweetened cocoa powder (Cacao amaro in polvere) | 30g |
| Orange zest (Scorza d’arancia) | 1 zest |
| Pisto (a mix of spices: cinnamon, cloves, and aniseed) | 5g |
| Baking ammonia (Ammoniaca per dolci) | 3g |
| Dark chocolate (Cioccolato fondente) | 500g |
Instructions
| Step | Description |
|---|---|
| 1. Prepare the dough | Begin by placing the flour and ground almonds in a large mixing bowl. Sift the cocoa powder and pisto (a fragrant blend of cinnamon, cloves, and aniseed) into the mixture. Grate the orange zest directly into the bowl to infuse a burst of citrus fragrance. Stir the dry ingredients together until well combined. |
| 2. Add the water | Gradually pour the water at room temperature into the dry ingredients, a little at a time. As you add the water, gently mix with your other hand. The amount of water may vary slightly, so continue adding until you achieve a smooth, slightly firm dough. Be sure to adjust the quantity to ensure the dough is not too wet or too dry. |
| 3. Knead the dough | Once the ingredients are fully incorporated, transfer the dough onto a lightly floured surface. Knead the dough for a few minutes until it is smooth and cohesive. If the dough feels too sticky, sprinkle it with a small amount of flour. |
| 4. Chill the dough | Shape the dough into a ball and wrap it tightly in parchment paper. Place it in the refrigerator for at least one hour. This resting time allows the dough to firm up and become easier to roll out. |
| 5. Roll out the dough | After the dough has rested, remove it from the fridge and roll it out on a surface lined with parchment paper. Use a rolling pin to achieve a thickness of about 7-8mm. If the dough is too soft or sticky, place it back in the fridge for a few minutes to firm up again. |
| 6. Cut the shapes | Using a sharp knife, cut the dough into 7 cm (about 3 inches) rhombus (diamond) shapes. This traditional shape is characteristic of the mostaccioli. Place the cut-out biscuits onto a baking tray lined with parchment paper, leaving a little space between each piece. |
| 7. Bake | Preheat the oven to 180°C (350°F). Bake the biscuits for approximately 18 minutes, or until they are lightly golden. Keep a close eye on them, as baking times can vary slightly depending on your oven. Once done, remove from the oven and allow the biscuits to cool completely on a wire rack. |
| 8. Prepare the chocolate coating | While the biscuits are cooling, chop the dark chocolate into small pieces. Melt the chocolate gently using a double boiler or in the microwave in 30-second intervals, stirring until fully melted and smooth. |
| 9. Dip the biscuits | Once the biscuits have cooled completely, it’s time to coat them in the melted chocolate. There are two options here: you can dip each biscuit into the melted chocolate, allowing the excess to drip off before placing them on parchment paper. Alternatively, for a more decorative look, you can hold each biscuit by the tip and spoon the chocolate over the top, then set them on a wire rack. |
| 10. Let the chocolate set | Allow the chocolate-coated biscuits to cool and set. To speed up this process, place them in a cool room or the fridge. Once the first layer of chocolate has hardened, flip the biscuits over and repeat the dipping process on the other side. |
| 11. Final cooling | After coating both sides, let the mostaccioli cool on the rack until the chocolate has completely set. This ensures a perfect glossy finish and a crisp texture. |
| 12. Serve and enjoy | Once the chocolate has firmed up, your Mostaccioli Napoletani are ready to enjoy! These biscuits are perfect for sharing with family and friends, and they pair wonderfully with coffee or a sweet dessert wine. Store them in an airtight container to keep them fresh for up to a week. |
Tips for Success:
- Resting the dough: Don’t skip the chilling step, as it helps the dough maintain its shape during baking and makes it easier to roll out.
- Chocolate coating: If you’re not a fan of dipping, feel free to drizzle the chocolate over the biscuits with a spoon. The end result will still be just as decadent.
- Storage: These biscuits improve with time, as the flavors meld together beautifully. They can be stored in an airtight container for up to a week, making them perfect for preparing ahead of time for special occasions.
Nutritional Information (per serving, approximate):
| Nutrient | Amount per Biscuit |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 25g |
| Sugars | 15g |
| Fat | 9g |
| Saturated Fat | 3g |
| Fiber | 2g |
| Sodium | 0mg |
These Mostaccioli Napoletani offer a delightful mix of sweetness and richness, making them an ideal dessert for any gathering. Whether you’re preparing them for a holiday or just craving a sweet treat, they will undoubtedly become a favorite in your baking repertoire.
