Mostaccioli Calabresi, a Timeless Italian Treat

Name: Mostaccioli Calabrese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2-1/3 cups all-purpose flour; 1/4 package Bertolini yeast (or ¼ tsp baking powder); 2/3 cup raw honey; 2 egg yolks

This Calabrian cookie, traditionally made in batches around the holidays, is simple, sweet and perfect for all generations.

By Danielle Simone Arata

10:00 AM EST on December 11, 2024

Mostaccioli have been a cherished tradition in our family for generations, and this recipe is a simplified version of my Nonna's original creation.

Her classic mostaccioli, a Calabrian specialty, featured an irresistible espresso, chocolate, and almond filling that delighted everyone, young and old. While that version remains a family favorite, Nonna always crafted this plain variation
especially for the younger kids, knowing we loved the simpler flavors.

Throughout Calabria and southern Italy, mostaccioli are a holiday staple, often prepared in large batches to share with family and friends. These treats bridge generations, with their subtle sweetness and dense, chewy texture making them a perfect addition to festive tables. Whether served alongside a glass of wine for adults or enjoyed as a snack by children, they embody the warmth of family gatherings.

In our own family, this plain version remains a beloved treat, especially among the youngest generation. The firm end pieces are perfect for toddlers to nibble on, while the honey-infused dough evokes nostalgic memories of childhood for the rest of us.

Easy to make and rich in tradition, this recipe is a testament to the joy of keeping family traditions alive while adapting them for all ages to enjoy. Whether you're baking these for your own family or introducing a new holiday tradition, these mostaccioli are sure to bring smiles to everyone at the table.

Mostaccioli Calabrese

Recipe by Danielle Simone Arata

5.0 from 5 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2-1/3 cups 2-1/3 all-purpose flour
1/4 package 1/4 Bertolini yeast (or ¼ tsp baking powder)
2/3 cup 2/3 raw honey
2 2 egg yolks

Directions

Preheat your oven to 350°F.
Place the honey in a large, microwave-safe bowl and warm it for up to 30 seconds to make it easier to mix or warm on the stove top (make sure the honey is not too hot so it doesn’t cook the yolks).
Stir together the warmed honey and egg yolks until smooth.
Mix the flour and Bertolini yeast or baking powder.
Gradually add the dry ingredients to the honey mixture, stirring until the dough starts to form.
On a flour dusted surface, knead the dough lightly just until it comes together.
Roll it into a flat, oval log or shape it into fun designs (if making multiple logs, cover them with plastic wrap to prevent drying out).
Place the log on a parchment-lined baking sheet and bake for 30-40 minutes, or until it develops a bronze tan color.
Let the log cool completely before slicing or serving.

Notes

If your log rises more than expected or cracks during baking, you can easily fix it. Once it’s out of the oven, place a clean dish towel or a sheet of parchment paper over the log. Then, gently press down with another baking sheet to apply even weight as it cools. You can use a little of your body weight to press lightly or place a heavy object, like a cookbook, on top for a more
consistent result.