Italian Mostaccioli Cookies

Italian mostaccioli cookies combine cocoa, almonds, honey, and warm spices in a diamond-shaped cookie finished with melted chocolate.

A tray of glossy chocolate diamonds makes a striking addition to a Christmas cookie assortment. This working version of mostaccioli has a substantial almond dough scented with cinnamon, cloves, citrus, and vanilla. Honey contributes both sweetness and a distinctive aroma, while grated semisweet chocolate adds another layer of chocolate flavor inside the cookie. The dough is rolled and cut rather than dropped by the spoonful. Give the cookies time to cool before coating them so the chocolate stays on the surface instead of melting into a warm cookie.

Why You’ll Love This Recipe

• Cocoa and semisweet chocolate give the dough a deep chocolate flavor.
• Honey, citrus, cinnamon, and cloves create a festive aroma.
• Diamond shapes look special without elaborate decorating.
• You can choose a full chocolate coating or a simple drizzle.
• The cookies are sturdy enough to arrange neatly on a holiday tray.

Recipe Details

Oven: 350°F. Method: rolled, diamond-cut cookies with a chocolate finish. Allow about 30 minutes for mixing and shaping, plus baking, cooling, and coating time. The supplied working recipe does not specify a precise baking duration or yield. Both depend on the thickness and size of the diamonds, so use the doneness cues below and check the first tray early.

Ingredients

• 3 cups all-purpose flour
• 2 cups finely ground almonds
• ½ cup cocoa powder
• 1 cup sugar
• ¾ cup honey
• 4 eggs
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon vanilla
• ½ cup grated semisweet chocolate
• Citrus zest
• 2 tablespoons lemon juice
• A pinch of salt
• Melted chocolate, for coating or drizzling

No measured amount was supplied for the citrus zest or coating chocolate. Keep those additions unmeasured rather than treating a guessed amount as part of the formula. Finely grate only the colored outer citrus peel, avoiding the bitter white pith. The ground almonds should be fine enough to blend into the dough, but not processed into an oily paste.

Numbered Instructions

1. Prepare the oven. Heat to 350°F. Line baking sheets with parchment paper, and have a wire rack ready for cooling and coating.
2. Combine the dry ingredients. Whisk the flour, finely ground almonds, cocoa powder, baking powder, cinnamon, cloves, and pinch of salt together. Break up visible cocoa lumps so the finished dough has an even color.
3. Mix the wet ingredients. In another bowl, mix the eggs, sugar, honey, vanilla, citrus zest, and lemon juice until evenly combined. Scrape any honey clinging to the bowl into the mixture.
4. Make a soft dough. Add the dry mixture to the wet mixture and mix just until combined. Fold in the grated semisweet chocolate, distributing it throughout the dough. Stop mixing once no dry pockets remain.
5. Roll and cut. Roll the dough between sheets of parchment to an even thickness so you do not need to add extra flour. Cut parallel diagonal lines in one direction and then across them to create diamonds. Transfer carefully to the prepared sheets, leaving space between cookies.

6. Bake until set. Bake at 350°F until the surface looks set and the cookies hold their shape when gently lifted with a spatula. Check the first tray early, then continue as needed. Cocoa makes browning difficult to judge, so do not wait for a dramatic color change or a rock-hard center.
7. Cool completely. Let the cookies firm up on the sheet before transferring them to the wire rack. Allow them to cool all the way through before adding chocolate.
8. Coat or drizzle. Place the rack over a lined tray to catch drips. Spoon melted chocolate over the diamonds for a coating, or drizzle it across their tops. Leave undisturbed until the chocolate is set before stacking or packing.

Helpful Tips

Even thickness matters more than making every diamond identical. Thin tips can dry out while a thick middle is still baking. Keep the dough level as you roll, and group similarly sized pieces together on each baking sheet.

If the dough is too soft to transfer cleanly, chill it briefly between the parchment sheets, then resume cutting. This firms the dough without changing the recipe. Lift the pieces with a thin spatula and gently press rough edges back into place. Combine scraps with minimal handling before rolling again.

Variations

Use the same melted chocolate for either a generous coating or narrow decorative lines. A drizzle leaves more of the spiced cookie visible and makes the finish easier to handle. A coating creates the glossy appearance shown in the featured photo.

You can cut smaller diamonds for a mixed cookie plate or larger ones for individual servings. Keep each batch consistent in thickness and adjust baking by the set surface and firming edges, rather than assuming that different sizes need identical oven time.

Storage Advice

Once the chocolate has fully set, place the cookies in an airtight container with parchment between layers. Store in a cool, dry place for about 5 days. Avoid warm windowsills or nearby ovens, which can soften the coating and make stacked cookies stick together.

For longer keeping, freeze cooled, uncoated cookies for up to 2 months in a well-sealed container. Thaw them while still covered, then coat with chocolate after they reach room temperature. This also spreads the work across two sessions: bake ahead, then finish the diamonds when you are ready to assemble your holiday trays.