In the heart of Molise, where tradition is intertwined with mystery, a fascinating story is told that has its roots in centuries past. Mostaccioli, typical sweets of the Christmas season, are not just a simple dessert, but a symbol of conviviality and deep ties between local communities.
According to legend, the recipe for these cookies was revealed to a peasant by a mysterious monk, who appeared suddenly and disappeared just as quickly. With his appearance, the monk not only bestowed the ingredients for making mostaccioli, but also a deep meaning that has spanned time. Back home, the farmer, driven by curiosity and inspiration, asked his wife to make the sweets, enriching them with a personal touch: must. Thus was born the name “mostacciolo,” a tribute to the region’s wine tradition. Today, mostaccioli continue to be lovingly prepared on Christmas Eve evenings, often outdoors, surrounded by the warmth of bonfires lit in the squares of Molise’s villages.
In this article, we will explore not only the recipe for these extraordinary sweets, but also their cultural significance, which makes every bite a journey through time and the Christmas tradition of this enchanting region.
Ingredients
1 kg flour
600 g honey (alternatively 300 g honey and 300 g sugar)
4 whole eggs
500 gr chopped almonds (alternatively 300 gr almonds and 200 gr hazelnuts)
100 gr of bitter cocoa
a glass of seed oil
a cup of coffee
a glass of cooked must (alternatively, Marsala wine can be used)
grated peel of one lemon and one orange
a pinch of cinnamon
clove powder
Method
Heat the honey in a bain-marie, adding the almonds and the minced hazelnuts, the cinnamon, the cloves, the lemon and orange peel. At this point, mix the flour together with all the other ingredients in a large enough container, gradually pouring the cooked must until a homogeneous mixture is obtained. Roll out the dough, leaving a thickness of about one centimeter and cut into diamonds, then place on a baking sheet covered with baking paper and bake for twenty minutes at 170 degrees, in an oven already hot. To prepare the glaze, however, it takes the dark chocolate and half a glass of oil to be joined in a saucepan by heating them in a bain-marie, until you get a smooth chocolate cream without lumps. At this point, after cooling them, dip the mostaccioli in chocolate – one at a time – or pour the melted chocolate directly over the biscuits. Allow to cool completely and here are the mostaccioli ready to be tasted.
 Main photo: lamiacucinacasalinga.forumcommunity.net
…Good appetite
